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Vegan Peaches & Cream Muffins
These Vegan Peaches & Cream Muffins are the perfect combination of fruity sweetness and creamy decadence. Made with fresh or canned peaches and a vegan cream filling, they’re moist, flavorful, and absolutely delicious. Ideal for breakfast, brunch, or an afternoon snack, these muffins are dairy-free, egg-free, and irresistibly soft. They’re sure to become a favorite for anyone who loves a fruity twist on classic muffins.
Equipment
- Mixing Bowls
- Whisk
- Muffin tin
- Paper liners or non-stick spray
- Measuring Cups and Spoons
- Spatula
- Oven
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup vegetable oil or melted coconut oil
- 1 cup unsweetened plant-based milk like almond or oat milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup diced peaches fresh, frozen, or canned
For the Vegan Cream Filling:
- ½ cup vegan cream cheese softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Optional Toppings:
- 1 tbsp coarse sugar for sprinkling
- Thin peach slices for garnish
Instructions
Preheat Your Oven
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
Prepare the Vegan Cream Filling
- In a small bowl, mix the vegan cream cheese, powdered sugar, and vanilla extract until smooth.
- Refrigerate the filling while preparing the muffin batter.
Mix the Wet Ingredients
- In a large bowl, combine the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk.
- Add the vegetable oil and vanilla extract to the buttermilk mixture, whisking to combine.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Make the Muffin Batter
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the diced peaches.
Assemble the Muffins
- Fill each muffin cup halfway with the batter.
- Add about 1 teaspoon of the vegan cream filling to the center of each muffin.
- Cover the filling with more batter, filling each muffin cup about 3/4 full.
- If desired, sprinkle the tops with coarse sugar and garnish with a thin peach slice.
Bake the Muffins
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the muffin (away from the cream center) comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Tips for Perfect Vegan Peaches & Cream Muffins
- Use Ripe Peaches: For the best flavor, use fresh peaches that are sweet and juicy. Canned or frozen peaches work well too; just make sure to drain and pat them dry.
- Don’t Overfill: Leave room in the muffin cups for the batter to rise and create a nice dome shape.
- Storage: Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutritional Information (Per Muffin)
- Calories: 190
- Protein: 3g
- Fat: 6g
- Carbohydrates: 31g
- Fiber: 2g
- Sugar: 14g