Easy Peach Muffins – Vegan & Delicious!

These vegan peach muffins are soft, fluffy, moist, packed with juicy peach pieces, topped with fresh peach slices and a golden, buttery crumble that bakes into the most irresistible crisp, sweet topping! Completely plant-based, egg-free, and dairy-free, these easy vegan muffins are perfect for breakfast, brunch, an afternoon treat, or anytime the peaches are looking particularly good, and you know exactly what they need to become. This is your new favourite vegan peach recipe, and I cannot wait for you to try it!

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Is there anything better than a homemade muffin fresh from the oven? I genuinely don’t think so! And these vegan peach muffins are proof that plant-based baking can be every bit as soft, fluffy, and indulgent as any traditional recipe. These are big, beautiful, bakery-style muffins that are absolutely packed with juicy peach pieces, and that crumble topping takes them from lovely to completely next level.

I baked these muffins as it was getting warmer and warmer outside, and honestly, this is such a perfect recipe for summer when the peaches are at their absolute tastiest! If you’re a peach lover or someone who’s never quite been convinced, I promise these will win you over. Peaches are in season, they’re at their best, and that’s reason enough to celebrate with a batch of these. This recipe is for you!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Peaches: Fresh, ripe peaches are the star of these muffins, used both folded through the batter and piled on top before baking to maximise the juicy peach flavour! The riper and more fragrant your peaches, the sweeter and more flavourful your muffins will be. Tinned peaches in juice (drained well) should work as a substitute when fresh peaches aren’t in season, just make sure to pat them dry before using to avoid excess moisture in the batter.

Plain flour: Plain flour forms the base of these vegan peach muffins, giving them a nice structure and soft crumb. For a gluten-free version, a 1:1 gluten-free flour blend can be used as a substitute, like the one from King Arthur. The muffins might be slightly denser, but still moist and delicious.

Soy milk: I used soy milk to create a vegan buttermilk, which is essential for these muffins’ beautifully light, fluffy texture. Soy milk works best as it curdles most effectively with the vinegar for vegan buttermilk, but any other unsweetened plant milk can be used as a substitute if needed. 

Caster sugar: Caster sugar dissolves nicely and evenly into the batter, as it’s much finer than granulated sugar, it provides delicate sweetness without any graininess. Coconut sugar or brown sugar can be used as a less refined alternative, it will add a subtle caramel note and give the muffins a slightly deeper colour, which I actually think pairs really beautifully with the peach.

Vegetable oil: Oil is an important component in muffins, it’s what keeps these muffins moist and soft. Any neutral-flavoured oil works well, sunflower or rapeseed oil is a perfect choice. Melted coconut oil can also be used, though it may alter the texture slightly as it’s saturated fat.

Vegan Greek yoghurt: Vegan Greek yoghurt is one of the key ingredients that makes these muffins so incredibly moist and tender. It adds richness that works perfectly with the sweet peach. Plain, unsweetened vegan Greek-style yoghurt is great, I love the one from Alpro. Coconut or soy-based both work well. Avoid flavoured yoghurts as these will affect the overall taste.

Other ingredients: Baking powder, baking soda, vanilla extract, cornflour, and apple cider vinegar.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

12-hole muffin tray: A standard 12-hole muffin tray is what you need for these vegan peach muffins. Line it with paper muffin cases or tulip-style muffin liners.

Large mixing bowl: A large mixing bowl is essential for whisking together the dry ingredients and then bringing the full muffin batter together. Choose a wide, stable bowl that gives you plenty of room to fold in the peach pieces without squashing them.

Measuring jug: A measuring jug is ideal for making the vegan buttermilk and combining all the wet ingredients before adding them to the dry mix.

Medium mixing bowl: A medium bowl is used for making the crumble topping. It needs to be big enough to mix the flour, sugar, melted vegan butter, salt, and vanilla together comfortably, and one you can cover easily for chilling in the fridge.

Silicone spatula: A silicone spatula is perfect for gently folding the wet and dry ingredients together, folding in the peach pieces without breaking them up too much, and also scraping every last bit of batter into the muffin cases.

Ice cream scoop or large spoon: An ice cream scoop is a brilliant tool for dividing the muffin batter evenly between the cases, it gives you consistently sized muffins that all bake at the same rate. A large dessert spoon works well too, but a scoop makes the job much neater and quicker.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan peach muffins

Preheat your oven to 180°C (350°F) and line your 12-hole muffin tray with muffin cases. Also cut your peaches into small, bite-sized pieces.

Step 1: Make the crumble topping and chill

Let’s start by making the crumble topping first, so it has time to firm up in the fridge! In your medium bowl, combine the plain flour, caster sugar, and a pinch of salt, then pour in the vanilla extract and melted vegan butter. 

Mix until the ingredients just come together into a rough, clumpy, sandy crumble. Cover and place in the fridge while you make the muffin batter. Chilling the crumble is important as it helps it hold its shape and stay as distinct, crisp chunks on top of the muffins rather than melting flat during baking.

Step 2: Preheat the oven and make the vegan buttermilk

Let’s get into making the batter! In your measuring jug, combine the soy milk and apple cider vinegar, stir briefly, and set aside for a couple of minutes until it curdles and thickens slightly into a vegan buttermilk. This step is what gives the muffins their beautifully light, fluffy texture.

Step 3: Mix the dry ingredients

In your large mixing bowl, whisk together the plain flour, caster sugar, cornflour, baking powder, and baking soda until fully combined and lump-free. Whisking the dry ingredients together thoroughly ensures your raising agents are evenly distributed throughout the batter, so it gives you consistently well-risen muffins with a lovely, even crumb.

Step 4: Combine the wet ingredients and make the batter

Add the vegetable oil, vegan Greek yoghurt, and vanilla extract to your jug of vegan buttermilk and whisk everything together until smooth. Pour the wet mixture into the bowl of dry ingredients and fold together gently with your silicone spatula until just combined. Stop as soon as you no longer see streaks of dry flour. Do not over-mix; a few small lumps in the batter are absolutely fine and will bake out perfectly evenly.

Step 5: Fold in the peaches, fill the cases, and top with crumble

Gently fold the peaches through the batter, keeping a handful for the tops. Using your ice cream scoop or large spoon, divide the batter evenly between the muffin cases, filling each one to full for big tall muffins, and about 3/4 full for medium-sized muffins. 

Press a few pieces of peach onto the top of each muffin, then take your chilled crumble from the fridge, break it into rough chunks with your fingertips, and scatter it generously over every muffin. Bake in the preheated oven for 30-35 minutes, until the muffins are well risen, golden, and a skewer inserted into the centre of one comes out clean. 

Allow to cool in the tray for 5-10 minutes before transferring to a wire rack. Enjoy!

Serving tips and ideas

• Serve as part of a summer brunch spread alongside fresh fruit and vegan yoghurt for a healthy-ish meal!
• Split and spread with a little vegan butter or margarine for an indulgent breakfast treat.
• Drizzle with a simple vanilla glaze made from icing sugar, plant milk, and vanilla paste for a bakery-style finishing touch.
• Serve warm with a scoop of vegan vanilla or caramel ice cream as a simple, gorgeous summer dessert.

Expert tips and tricks

Don’t over-mix the batter

This is the golden rule of muffin making. Fold the wet and dry ingredients together until just combined, and then stop! Over-mixing develops the gluten in the plain flour and gives you tough, dense muffins with a rubbery texture rather than the soft, fluffy ones we’re after. A few small lumps in the batter are completely fine and will bake out in the oven. My aunt, who is a baker, taught me this so this is something that I keep in mind every time I bake. 

Use ripe, fragrant peaches

The ripeness of your peaches has a huge impact on the flavour of the finished muffins. Very ripe, deeply fragrant peaches will be sweeter and juicier, giving you a much more intense peach flavour throughout the batter. Under-ripe peaches can taste bland so if your peaches need ripening, leave them at room temperature for a day or two until they’re soft and fragrant.

Fill the cases generously

For big, bakery-style domed muffins, fill each muffin case full and for medium-size muffins fill about 3/4 full. Filling them full gives the batter enough room to rise up and over the top of the case during baking, creating those beautiful, rounded muffin tops. Don’t be tempted to under-fill the cases to play it safe, a well-filled case is what gives you that impressive bakery-style look.

Pat tinned peaches dry if using

If you’re using tinned peaches rather than fresh, it’s really important to drain them thoroughly and then pat them dry with kitchen paper before adding them to the batter. Excess liquid from tinned peaches can make the batter too wet and can lead to sunken or soggy muffins. A good pat dry takes just a minute and makes a real difference to the final texture.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Peach and raspberry pair nicely, don’t they? Fold a handful of fresh raspberries into the batter along with the peach pieces for a beautifully fruity combination with a lovely pop of tartness.
• Make them extra indulgent by pushing a small cube of vegan white chocolate into the centre of each muffin before baking for a hidden melty centre.
• Fancy a spiced version? Add a generous pinch of cinnamon to both the muffin batter and the crumble topping for a warmly spiced peach muffin that’s absolutely perfect for early autumn baking!
• Make a simple vanilla glaze by mixing icing sugar with a splash of plant milk and vanilla extract, and drizzle it over the cooled muffins in place of, or in addition to, the crumble topping for a beautiful glazed finish.

How to store

• Room temperature: Once completely cooled, store your vegan peach muffins in an airtight container at room temperature for up to 1 day. The crumble topping is best on the day of baking when it’s at its crispest, but the muffins themselves stay soft and moist. Keep them away from direct sunlight or heat. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the muffins out at room temperature, as it can spoil quickly.

• Refrigerator: Store in an airtight container in the fridge for up to 2-3 days. The muffins will firm up slightly when cold, so allow them to come back to room temperature before eating, or warm them briefly in the microwave or the oven to revive that soft, fluffy texture and bring out the peach flavour.

• Freezer: These muffins freeze for up to 2-3 months. Allow them to cool completely, wrap individually in cling film and then place in a zip-lock freezer bag. Defrost at room temperature for a couple of hours, or warm from frozen in the microwave or in the oven.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Can I use frozen peaches?

I haven’t tried with frozen peaches but I think they would work well in this recipe when fresh peaches aren’t in season. Thaw them fully first and drain off any excess liquid, then pat them dry with kitchen paper before folding them into the batter and adding to the tops. This should prevent the excess moisture from making the batter too wet and affecting the texture of the muffins.

Can I make these muffins without the crumble topping?

Absolutely. I love the muffins with the crumble topping, but they are delicious without the crumble too. Without the topping, they’re soft, simple, and fruity, and the exposed peach pieces on top caramelise slightly in the oven for a lovely golden finish. You could replace the crumble with a sprinkle of demerara sugar for a simple, sparkly crunch, or a drizzle of vanilla glaze once cooled.

Why are my muffins tough and dense?

Tough, dense muffins are almost always the result of over-mixing the batter. Once the wet and dry ingredients are combined, stop folding immediately. Overworking the batter develops the gluten in the flour and gives you a rubbery, heavy crumb rather than a light, fluffy one. Also, definitely check that your raising agents are fresh by adding a bit of vinegar to a pinch of your raising agents. If it bubbles up, it’s good to go! If it doesn’t, time to buy a new one. 

How do I get a tall, domed muffin top?

Do not be afraid of filling the muffin cups full with the batter! The secret to a beautiful, bakery-style domed muffin top is filling the cases generously and making sure your oven is fully preheated before the tray goes in. 

A hot oven make the batter to rise quickly in the first few minutes of baking, pushing it up and over the top of the muffin cups. Some bakers also swear by starting muffins at a slightly higher temperature for the first 5 minutes before reducing, this gives an extra burst of initial rise for an even more impressive dome.

But I usually just bake them at the same temperature throughout because it still does a great job of raising the muffins. 

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE these peach muffins because they are:

• taste delicious
• looks cute
• easy to make
• great for any occasions

Want more recipes like this?

Try my other delicious muffin and dessert recipes you might enjoy!

• Strawberry Muffins
• Caramel Muffins
• Apple Banana Muffins
• Banana Chocolate Chip Muffins
• Plum Cake
• Plum Cobbler
• Peach Sheet Cake

Visit the muffins page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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