Vegan Peach Cobbler Muffins: A Summer Delight with Fresh Peaches and Cobbler Topping

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:

  1. Prepare the Ingredients:
    • Chop the peaches into small cubes, setting aside 340g for the muffin batter and the rest for blending.
  2. 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.
  3. 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.
  4. Add Peaches:
    • Fold the larger portion of chopped peaches into the batter, reserving some for the topping.
  5. 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.
  6. Make Cobbler Topping:
    • Mix sugar, flour, and vegan butter in a bowl, rubbing until crumbly. Refrigerate until needed.
  7. 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.
  8. 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!

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