Description
These Easy Vegan Peach Cobbler Muffins combine juicy fresh peaches with a tender, moist muffin base and a crumbly cobbler topping. Perfectly balanced between sweet and fruity, these muffins are made entirely from plant-based ingredients and bring the comforting flavors of a peach cobbler into portable, individual servings.
Ingredients
Scale
Muffin Batter
- 454 g fresh peaches (weighed without stones)
- 180 ml soy milk
- 1 tablespoon apple cider vinegar (or fresh lemon juice)
- 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 sea salt
Cobbler Topping
- 50 g granulated sugar
- 40 g all-purpose flour
- 30 g vegan butter
Instructions
- Prep the peaches: Wash, dry, and chop the peaches into small cubes. Separate three-quarters (340g) of the peach pieces and hold them aside for later.
- Blend wet ingredients: Add the remaining one-quarter (113g) of peach cubes to a blender or food processor along with the soy milk, apple cider vinegar, vegan Greek-style yogurt, olive oil, and vanilla extract. Blend until smooth to create a vibrant and creamy base for the batter.
- Whisk in sugar: Pour the blended wet ingredients into a large mixing bowl and whisk in 175 g of granulated sugar until fully combined and smooth.
- Combine dry ingredients: In a separate bowl, sift together 300 g all-purpose flour, baking powder, baking soda, and sea salt. Whisk to mix all the dry leavening agents evenly.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in two parts. Fold gently between additions until just a few streaks of flour remain to avoid overmixing which can make muffins tough.
- Add peaches: Reserve about one-third of the 340 g chopped peaches for the topping. Fold the remaining peach pieces into the muffin batter until distributed evenly with no visible flour pockets.
- Rest the batter (optional): Let the batter rest at room temperature for 30 minutes to encourage high muffin tops and better texture.
- Prepare the oven and pan: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line 2 muffin trays with 8 large tulip muffin liners, spacing them to only fill every second cavity. For regular baking cups, expect 15-16 muffins.
- Make the cobbler topping: Combine sugar, flour, and vegan butter in a bowl. Rub the vegan butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs with a few larger pieces. Refrigerate the topping until ready to use.
- Assemble: Using an ice cream scoop or large spoon, evenly distribute the batter into the muffin liners, filling them to the top. Sprinkle reserved peach pieces over the batter, then generously sprinkle the cobbler topping over the peaches.
- Bake: Bake at fan-forced 190°C (375°F) or conventional 210°C (410°F) for 5 minutes to set the muffin tops, then reduce the temperature to fan-forced 170°C (340°F) or conventional 190°C (375°F) and bake for another 15 minutes until golden and a toothpick inserted into the center comes out clean. Remove from oven and let cool in the tray for 5 minutes.
- Cool and store: Carefully transfer the muffins to a cooling rack and let cool for at least 30 minutes. Store muffins in an airtight container or ziplock bag at room temperature if consuming within a day. For longer storage, refrigerate up to 5 days and bring back to room temperature for an hour before serving.
Notes
- Use ripe but firm peaches for best texture and flavor in the muffins.
- Soy milk and vegan Greek-style yogurt provide the moisture and tenderness needed in a vegan baked good.
- Resting the batter before baking helps develop taller, fluffier muffin tops.
- Fill every other muffin cup to give muffins ample space to rise without merging.
- The cobbler topping adds delightful texture contrast and extra sweetness reminiscent of classic peach cobbler desserts.
