These Vegan Peach Coffee Cake Muffins are lightly spiced with cinnamon, full of fresh peach, and topped with plenty of vegan streusel. These muffins only take a few minutes to make and freeze beautifully. The perfect quick breakfast to make during peach season!
I love making muffins! No matter the season, there is always something delicious to toss into muffins. In the Winter, I love to make Vegan Cranberry Orange Muffins, and in the Spring, I'm mixing up batches of Vegan Carrot Muffins.
But right now, it is stone fruit season, and I can only make so many Peaches and Cream Cakes! So, with my last couple of ripe peaches, made these soft and fluffy Vegan Peach Muffins. They are tender, moist, and so simple to make! So let's get into it.
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Ingredient Notes
Flour: Regular all-purpose flour here. I always recommend King Arthur Flour.
Baking Powder: For leavening.
Cinnamon: I love the combination of peach and cinnamon.
Salt: For balance.
Sugar: Sugar adds sweetness and also moisture and structure to baked goods.
Applesauce: Applesauce keeps these Vegan Peach Coffee Cake Muffins nice and moist.
Melted Vegan Butter: I recommend Soy-Free Earth Balance Buttery Sticks or Country Crock Plant Butter.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Vanilla Extract: For a background flavor.
Fresh Peach: I love to use fresh peaches to make Vegan Peach Cobbler or Caramelized Peaches. And they are so delicious in these muffins! Do not use frozen or canned peaches for this recipe.
Method
To make these Vegan Peach Coffee Cake Muffins, first, combine the flour, baking powder, cinnamon and salt in a medium bowl.
Then, combine the sugar, applesauce, melted vegan butter, plant milk and vanilla in a large bowl.
Next, add the dry ingredients to the wet ingredients and stir with a spatula to combine.
Now, add the peaches and fold them in.
Finally, fill the lined muffin tin, top with plenty of streusel and bake!
How to Make Vegan Streusel
The streusel for these Vegan Peach Coffee Cake Muffins is quick and simple.
Just combine the flour, sugar, cinnamon and vegan butter in a small bowl and use a fork to cut the butter into the dry ingredients until no butter chunks remain.
And if you are a streusel-lover like me, you have to make my Cherry Coffee Cake or my Vegan Apple Coffee Cake!
Ripe Fresh Peaches Only
Be sure to use only ripe fresh peaches for this recipe. Under-ripe peaches don't have much flavor, so you probably won't be able to taste them in the finished muffins.
Frozen peaches are too watery and don't have enough flavor.
Top Recipe Tip
Gently fold the chopped peach into the muffin batter with a spatula. Try not to smash the peaches.
My Favorite Muffin or Cupcake Pan
My muffin tin is by Wilton, and I really love it. You can use any muffin tin you have.
I don't recommend a silicone muffin pan as it bakes a little differently.
Storage
To store, transfer these Vegan Peach Coffee Cake Muffins to an airtight container and store at room temperature for up to three days.
Or freeze for up to a month and reheat in a toaster oven.
Looking for More Easy Breakfast Recipes?
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📖 Recipe
Vegan Peach Coffee Cake Muffins
Equipment
- 1 Large Mixing Bowl
- 1 Medium Bowl
- 1 Rubber Spatula
- 1 Muffin Tin
- 12 Paper Muffin Liners
Ingredients
For the Streusel
- ¼ Cup All-Purpose Flour
- ¼ Cup Light Brown Sugar, packed
- ½ teaspoon Ground Cinnamon
- 2 tablespoon Vegan Butter
For the Muffins
- 2 ⅓ Cups All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Kosher Salt
- ¾ Cup Granulated Sugar
- ⅔ Cup Unsweetened Applesauce
- 8 tablespoon Vegan Butter, Melted I used Country Crock Plant Butter Sticks
- ½ Cup Non-Dairy Milk I used oat milk
- 1 teaspoon Vanilla Extract
- 1 Large Ripe Peach, chopped into about ¼" pieces You should have about 1 ⅓ cups- see note
Instructions
Make the Streusel
- In a medium bowl, combine flour, sugar, cinnamon, and vegan butter. Use a fork or your fingers to work the butter into the mixture until the mixture is crumbly and no butter chunks remain. Set aside¼ Cup All-Purpose Flour, ¼ Cup Light Brown Sugar, packed, ½ teaspoon Ground Cinnamon, 2 tablespoon Vegan Butter
Make the Muffins
- Preheat oven to 425* F and line a muffin tin with 12 paper liners.
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine2 ⅓ Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, 1 teaspoon Ground Cinnamon, ½ teaspoon Kosher Salt
- In a large bowl, combine sugar, applesauce, melted vegan butter, non-dairy milk, and vanilla. Whisk to combine. Add the dry ingredients to the wet ingredients and whisk to form the batter to form the batter. Don't worry about lumps, here. They will bake out.¾ Cup Granulated Sugar, ⅔ Cup Unsweetened Applesauce, 8 tablespoon Vegan Butter, Melted, ½ Cup Non-Dairy Milk, 1 teaspoon Vanilla Extract
- Add the chopped peach and use a spatula to fold the peaches into the batter.1 Large Ripe Peach, chopped into about ¼" pieces
- Then, fill each muffin cup almost all the way to the top with muffin batter, and top with a scant tablespoon of streusel.
- Bake the muffins in a 425*F oven for 5 minutes, then reduce the heat to 350* F and continue baking for 16-19 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Allow to cool slightly, then serve.
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