These Vegan Peach Coffee Cake Muffins are spiced with cinnamon, full of fresh peaches, and topped with plenty of cinnamon streusel. These muffins only take 30 minutes to make and freeze beautifully. The perfect quick breakfast to make during peach season!
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No matter the season, there is always something delicious to toss into muffin batter. In the Winter, I love to make Vegan Cranberry Orange Muffins, and in the Spring, I'm always 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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Why You'll Love This Recipe
- This recipe requires simple ingredients that are probably already in your pantry.
- And they are ready from start to finish in just about 30 minutes.
- These Vegan Peach Coffee Cake Muffins are tender, moist, and packed with fresh peach!
- They freeze really well for easy breakfasts all week.
- And they are so delicious!
Ingredient Notes
Melted Vegan Butter: I recommend Country Crock Plant Butter Sticks. They taste great and are easy to find.
Cinnamon: I love the combination of peach and cinnamon, so I added some to the muffin batter and some to the cinnamon streusel.
Applesauce: Applesauce keeps these Vegan Peach Coffee Cake Muffins super moist.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
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.
Instructions
Step 1. First, make the streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and non-dairy butter.
Use a fork or your fingers to work the butter into the dry ingredients until the mixture is well combined, but crumbly.
Set aside.
Step 2. In a large bowl, combine sugar, applesauce, melted non-dairy butter, non-dairy milk, and vanilla.
Whisk well to combine.
Step 3. Then, add flour, baking powder, baking soda, salt, and cinnamon.
Whisk to form the batter, then add chopped fresh peaches and gently fold them into the batter with a spatula.
Step 4. Scoop the vegan peach muffin batter into a lined muffin tin, filling each cup almost to the top.
Then, top each muffin with a big pinch of streusel.
Next, 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 a muffin comes out clean.
Allow the muffins to cool slightly, then serve.
Recipe FAQs
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.
Be sure to use only ripe fresh peaches for this recipe. Under-ripe peaches don't have much flavor.
Frozen or canned peaches are too watery.
Starting muffins in a really hot oven kickstarts the leaveners for a high rise and a fluffy texture.
But be sure to remember to turn the oven down after the first 5 minutes, or they will get too dark before they are done all the way through.
Expert Recipe Tips
Chop the peach as small as you can. I like to aim for around ½-inch pieces.
Gently fold the chopped peaches into the muffin batter with a spatula. Try not to smash the peaches.
Don't forget to turn the oven down after baking at a high temperature for the first 5 minutes. If you forget, they will get too dark too quickly.
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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 tsp Ground Cinnamon, 2 Tbsp 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 tsp Baking Powder, ½ tsp Baking Soda, 1 tsp Ground Cinnamon, ½ tsp 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 Tbsp Vegan Butter, Melted, ½ Cup Non-Dairy Milk, 1 tsp 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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