These Vegan Peach Coffee Cake Muffins are lightly spiced with cinnamon, full of fresh peach and topped with plenty of vegan streusel. The perfect quick breakfast!
Jump to RecipeThis peach season, make some muffins! This recipe is super easy and absolutely delicious. These muffins only take a few minutes to make and freeze beautifully.
Ingredients
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.
Apple Sauce: Apple sauce 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 milk will work.
Vanilla Extract: For a background flavor.
Fresh Peach: Make sure to use a ripe fresh peach so the flavor comes through.
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, apple sauce, 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 thats it!
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 Breakfast Recipes?
Banana Chocolate Chip Pancakes
No Yeast Cinnamon Roll Muffins
Vegan French Toast by: A Virtual Vegan
📖 Recipe
Vegan Peach Coffee Cake Muffins
Equipment
- 1 Large Mixing Bowl
- 1 Medium Bowl
- 1 Rubber Spatula
- 1 Knife
- 1 Cutting Board
- 1 Muffin Tin
- 12 Muffin Liners
Ingredients
For the Streusel
- ¼ Cup All-Purpose Flour
- ¼ Cup Granulated Sugar
- ½ teaspoon Ground Cinnamon
- 2 tablespoon Vegan Butter
For the Muffins
- 1 ½ Cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Kosher Salt
- ⅔ Cup Granulated Sugar
- ½ Cup Unsweetened Apple Sauce
- 6 tablespoon Vegan Butter, Melted I used Country Crock Plant Butter Sticks
- ⅓ Cup Non-Dairy Milk I used oat milk
- 1 teaspoon Vanilla Extract
- 1 Large Ripe Peach, chopped into about ¼" pieces It should be about 1 Cup- see note
Instructions
Make the Streusel
- In a medium bowl, combine flour, sugar, cinnamon and vegan butter. Use a fork to work the butter into the mixture until no butter chunks remain. Set aside
Make the Muffins
- Preheat oven to 350* and line a muffin tin with paper liners.
- In a medium bowl, combine flour, baking powder, cinnamon and salt. Stir to combine
- In a large bowl, combine sugar, apple sauce, melted vegan butter, non-dairy milk and vanilla. Stir with a spatula until well combined.
- Add the dry ingredients to the wet ingredients and stir with a spatula to form the batter. Don't worry about lumps, here.
- Add the chopped peach into the batter and fold in to distribute.
- Fill each muffin cup almost all the way to the top, then top with a couple big pinches of streusel.
- Bake for 22-25 minutes in a 350* oven or until a toothpick inserted into a center muffin comes out clean.
- Allow to cool slightly, then serve.
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