Vegan Peach Coffee Cake Muffins

5 from 1 vote

These Vegan Peach Coffee Cake Muffins are lightly spiced with cinnamon, full of fresh peach and topped with plenty of vegan streusel.

Prep Time15

Cook Time25

Course: Breakfast, Brunch

Cuisine: American

Servings: Muffins

Calories: 202kcal

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

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

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.

Note: its okay if you don't have a full cup of chopped peach, but you will probably only get 11 muffins.