Vegan Peaches & Cream Muffins

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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.
Servings 12 Muffins
Prep Time 15 minutes
Bake Time 20 minutes
Total Time 35 minutes

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
  • 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

  1. 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.
  2. Don’t Overfill: Leave room in the muffin cups for the batter to rise and create a nice dome shape.
  3. 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

Conclusion

These Vegan Peaches & Cream Muffins are proof that plant-based baking can be just as indulgent and delicious as traditional recipes. The tender peach-studded muffins and creamy filling are a match made in heaven. Whether you’re vegan or simply looking for a delightful twist on a classic muffin, this recipe is a must-try. Serve them warm for the ultimate comforting treat!
Calories: 190kcal
Cost: $ 5
Course: Breakfast, Dessert
Cuisine: American
Keyword: dairy-free muffins, peaches and cream muffins, Vegan muffins, vegan peach recipes

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