Vegan Peach Coffee Cake Muffins

A Vegan Peach Coffee Cake Muffin cut in half on a small plate.

5 from 1 vote

These Vegan Peach Coffee Cake Muffins are spiced with cinnamon, full of fresh peach, and topped with plenty of cinnamon streusel. They are tender, moist, and perfect for Summer!

Prep Time15

Cook Time25

Course: Breakfast, Brunch

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Muffins

Calories: 248kcal

Author: Megan Calipari

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 aside
¼ 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 combine
2 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.

Notes

Baking the muffins at a high temperature for the first 5 minutes activates the leaveners for a nice, high rise and fluffy inside texture.

Chop the peach as small as you can. Small pieces will help the peach distribute evenly throughout each muffin.

It is okay if the muffin batter looks lumpy! The lumps will bake out.

Nutrition