These Vegan Peach Cobbler Muffins capture the essence of summer with their juicy, fresh peach flavor and delightful cobbler topping. Made with wholesome plant-based ingredients, these muffins offer a delicious way to enjoy the season’s best peaches in a sweet treat that’s both comforting and refreshing.
Why You’ll Love This: If you’re a fan of both peach cobbler and muffins, these treats are perfect for you. The combination of soft, fluffy muffin texture with a crunchy, sweet cobbler topping creates a delightful contrast. These muffins are vegan, making them suitable for a wide range of dietary preferences, and they use fresh seasonal peaches, which are a fantastic way to make use of summer produce.
Perfect Occasion: These muffins are perfect for a summer brunch, as a snack during a picnic, or as a sweet treat with your afternoon tea or coffee. They’re also great for baking with kids and can be a hit at community events or casual gatherings.
Decoration Tips: To make these muffins visually appealing, you can sprinkle a bit of cinnamon or nutmeg on top before adding the cobbler topping for a hint of spice. After baking, a drizzle of vanilla glaze can also enhance their sweetness and make them even more irresistible.
Ingredients:
Muffin Base:
- 454 g fresh peaches, weighed without stones, chopped into small cubes
- 180 ml soy milk
- 1 tablespoon apple cider vinegar
- 120 g vegan Greek-style yogurt
- 80 ml olive oil
- 1 tablespoon vanilla extract
- 175 g granulated sugar
- 300 g all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
Cobbler Topping:
- 50 g granulated sugar
- 40 g all-purpose flour
- 30 g vegan butter
Instructions:
- Prepare the Ingredients:
- Chop the peaches into small cubes, setting aside 340g for the muffin batter and the rest for blending.
- Blend Wet Ingredients:
- In a blender, combine the smaller portion of peaches with soy milk, apple cider vinegar, yogurt, olive oil, and vanilla extract. Blend until smooth.
- Mix Wet and Dry Ingredients:
- In a large mixing bowl, whisk the blended wet ingredients with granulated sugar.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients in two parts, mixing just until combined. Avoid overmixing.
- Add Peaches:
- Fold the larger portion of chopped peaches into the batter, reserving some for the topping.
- Prepare Muffin Trays:
- Preheat the oven to 210°C (410°F) conventional or 190°C (375°F) fan-forced. Line muffin trays with liners, filling only every second cavity to allow space for expansion.
- Make Cobbler Topping:
- Mix sugar, flour, and vegan butter in a bowl, rubbing until crumbly. Refrigerate until needed.
- Assemble and Bake:
- Scoop the batter into the prepared muffin liners, filling to the top. Sprinkle with reserved peach pieces and cobbler topping.
- Bake in the preheated oven for 5 minutes at the initial temperature, then reduce to 190°C (375°F) conventional or 170°C (340°F) fan-forced and bake for another 15 minutes.
- Check for doneness with a toothpick—it should come out clean when inserted into the center.
- Cool and Serve:
- Allow the muffin to cool in the pan for 5 minutes, then transfer to a cooling rack.
- Serve warm or at room temperature, optionally with vegan ice cream or whipped cream.
Storage: Store in an airtight container at room temperature for one day or refrigerate for up to 5 days. Warm slightly before serving if chilled.
Enjoy these Vegan Peach Cobbler Muffins as a delicious way to bring a touch of summer sweetness to your day!
