Peach Muffins
When summer rolls around, the vibrant sweetness of peaches takes center stage. And what better way to indulge in this seasonal delight than by whipping up a batch of homemade muffins? My Vegan Peach Streusel Muffin recipe is a culinary tribute to the natural goodness of this juicy warm weather fruit.
But hold on, it’s not just the peaches that make this recipe special– it's the game-changing streusel topping. It brings a perfect contrast of textures, with its crispy and sweet crumbles, adding that extra layer of enjoyment to each bite.
Are you ready to try a satisfying muffin recipe without breaking a sweat? Look no further. This recipe is designed for simplicity. Say goodbye to complex mixing equipment, as these muffins require no mixer at all. It's a minimal effort, maximum satisfaction kind of treat that deserves a spot in your baking lineup.
Equipment:
1 Large bowl, 2 medium-sized bowls
Scale or measuring cups and spoons
6 count jumbo or 12 count standard-size muffin tin.
Cooling rack
Sifter or sieve
Makes- 6- 7 jumbo muffins or 12-13 standard-size muffins
Notes & Swaps:
Aquafaba- If you haven’t done much vegan baking, you may not be familiar with this ingredient. Aquafaba is the liquid that you fine in a can/tin of chickpeas. Its consistency and make-up are similar to that of the egg whites. Aquafaba can be used in many ways in vegan baking, but in this recipe, it’s mostly used for its protein content to help with the rise of the muffins. Can you make these without aquafaba? Totally. But I had some on hand, so I wanted to use it. If you don’t have any or don’t want to use, just sub with 2 tablespoons of milk instead.
Liquid Vegan Egg- I do like to use Just Egg in my baking every now and again, but like the aquafaba, it’s not totally necessary. Again, you can sub the same amount called for in the recipe with more plant milk.
Vegan Buttermilk- Adding vinegar to milk will create a sort of vegan buttermilk. After sitting in the milk for 5 minutes, the vinegar will curdle the milk. The end result is a soft and fluffy muffin. The vinegar will also react to the raising agents in the batter to help with the rise of the muffins. If you don’t have vinegar on hand or don’t want to use, you can leave it out since there is baking powder in the recipe.
Yogurt- Vegan yogurt also lends to a tender and (I’m going to say it!), moist muffin. Make sure it is unsweetened and plain for this recipe. If you have vegan sour cream on hand, you can use that instead.
Measuring- Listen… just go ahead and get a scale! They’re cheap and the most accurate for baking. I use them to develop my recipes and do the best I can to convert to cup measurements out of courtesy to those who don’t have one, but trust me, if you like to bake- it will be the best $20 dollars you spend to improve your recipes. If you still refuse, make sure that you use the scoop and level method to measure out your flour to avoid using more than the recipe calls for.
Temperature- Typically, I like to start my muffins out at 425 ° F and bake for 5-7 minutes to get a nice muffin top. The remainder of the time, the muffins bake at 350° F. However, this is a summer recipe and it’s way too hot to turn the oven up that high…so I choose to bake at 350 the whole time. If you do the 425 trick, make sure when you turn down the oven, you don’t open the oven door and shave a little off of your cooking time (around 5-7 minutes).
MEASUREMENT ABBREVIATIONS
T= tablespoon tsp= teaspoon C= cup g= gram ml= milliliter pinch= around ⅛ of a teaspoon
Preheat oven to 350° F
INGREDIENTS:
Dry
320 g (3 C ) all-purpose flour
1T baking powder
½ tsp. baking soda
1 ¼ tsp. kosher salt (I use Diamond Crystal, use half the amount if using Morton, sea, or table salt)
125 g (½ C + 2 T ) superfine or granulated sugar (organic or vegan-friendly)- try 100
50 g (¼ C ) light brown sugar (organic or vegan-friendly)- try 100
Fats
43 g unsalted plant butter, melted (3 T)
45 g ( 3 T) oil, neutral
170 g (¾ C) yogurt (vegan, plain + unsweetened)
Liquids
112 ml (½ C) plant milk (room temp)-try without
2 tsp. vanilla extract (pure)
(30 ml) 2 T aquafaba (can sub with more milk)
60 ml (4 T) liquid egg (like JustEgg) Can substitute w/ more milk
1 T vinegar
Fruit
2-3 (300-350 g ) ripe peaches, finely chopped
Streusel Topping
60 g (½ C) all-purpose flour
2 T granulated sugar
2 T light brown sugar
¼ tsp. cinnamon (I prefer Ceylon)
43 g (3 T) vegan butter (cold, cubed)
⅛ tsp. kosher salt (omit if using salted butter)
Prep:
Melt butter
Add vinegar to plant milk and let sit 3-5 minutes
Wash, dry, and finely chop peaches (I leave the skin on, but you can remove if you want to)
Prepare Muffins
DIRECTIONS:
Streusel Topping
In a medium-sized bowl, add 2 tablespoons of both granulated and brown sugars, flour, cinnamon, and salt.
Cube cold butter into small pieces then cut in the butter with a fork or pastry cutter into the dry mixture. You can also use a food processor- just be careful not to over mix.
Work until all the dry ingredients have been worked into the butter and you have a crumbly mixture left. Set aside until ready to bake.
Muffins
Add sugars, liquid “eggs”, and aquafaba into a large bowl and whisk to combine.
Then add yogurt, vegan “buttermilk” (milk and vinegar), vanilla, oil, and butter. Whisk to combine again.
Sift flour, baking powder, and baking soda into a separate bowl, then add the salt. Whisk to combine.
Add the wet ingredients to dry and mix lightly.
Reserve about ¼ cup of the peaches and set aside, then add the rest to the batter.
Fold the peaches into the batter until all the ingredients are just combined (some lumps are fine, but make sure there are no dry spots).
Add muffin liners, if using ( grease or spray tin if not), and fill each with about ½ C of batter (if using a jumbo 6 count muffin pan ). The goal is for the batter to be near the top of the muffin tin for a nice muffin top.
Top each muffin with remaining peaches and streusel topping, then bake for 30-35 minutes for jumbo, 20-25 minutes for standard 12 count muffin pan.
When the tops are firm and golden, remove the muffins from the oven and place the pan on a cooling rack to sit for 5 minutes. Then remove muffins and place on the rack to cool further- around 20 - 30 minutes. Oddly, I don’t like super hot muffins. I really like them to cool quite a bit before I eat. But, it’s up to you if you want to eat piping hot.
That’s it! Now of enjoy with a cup of tea or coffee!
STORAGE AND USE
Store muffins in an air-tight container at room temp for 2-3 days.
Warm muffins in the oven on 350 ° F until warmed through again, about 5-10 minutes.
Give these muffins a try before peach season passes you by and let me know what you think!
Thanks for stopping by, friend.
xx Debbie xx