Description
These Easy Vegan Peach Cobbler Muffins are a delightful plant-based treat combining juicy fresh peaches with a crumbly cobbler topping. Perfect for breakfast or a snack, they feature a moist, tender crumb made with vegan yogurt and olive oil, complemented by a sweet and buttery topping that bakes to golden perfection. The recipe is simple and yields large, bakery-style muffins brimming with fresh peach flavor.
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
- Remaining fresh peaches reserved for topping (approximately 113 g)
Instructions
- Prep the peaches: Wash, dry, and chop the peaches into small cubes. Set aside three-quarters (340g) of these pieces for later steps.
- Blend wet ingredients: Place the remaining quarter (113g) of chopped peaches into a blender or food processor along with soy milk, apple cider vinegar, vegan Greek-style yogurt, olive oil, and vanilla extract. Blend until the mixture is smooth.
- Whisk in sugar: Pour the blended wet ingredients into a large mixing bowl. Add 175g of granulated sugar and whisk thoroughly to combine and dissolve the sugar.
- Combine dry ingredients: In a separate bowl, sift together the 300g all-purpose flour, baking powder, baking soda, and sea salt. Whisk the mixture to evenly distribute the ingredients.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture in two parts. Fold gently between additions until only a few streaks of flour remain; avoid overmixing to ensure a tender muffin crumb.
- Add peaches: Separate about one-third of the 340g reserved peach cubes for topping and set aside. Fold the remaining peach cubes into the batter until evenly incorporated with no visible pockets of flour.
- Rest the batter (optional): Allow the batter to rest at room temperature for 30 minutes to promote high, domed muffin tops.
- Prepare the oven and muffin trays: Preheat the oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with 8 large tulip-style muffin liners, spacing them out by filling every second cavity. If using regular muffin liners, expect to yield 15-16 muffins.
- Make the cobbler topping: In a small bowl, combine 50g sugar, 40g flour, and 30g vegan butter. Rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger chunks remaining. Refrigerate until ready to top the muffins.
- Assemble the muffins: Using an ice cream scoop or large spoon, evenly distribute the batter among the muffin liners, filling each to the top. Sprinkle the reserved peach cubes on top, then evenly distribute the cobbler topping over the peaches.
- Bake the muffins: Place the muffin trays in the oven and bake at fan-forced 190°C/375°F (conventional 210°C/410°F) for 5 minutes. Then reduce the temperature to 170°C/340°F (conventional 190°C/375°F) and bake for an additional 15 minutes until muffins are golden and a toothpick inserted comes out clean.
- Cool and serve: Remove muffins from the oven and allow to cool in the trays for 5 minutes. Carefully lift muffins out and transfer to a wire rack to cool completely for about 30 minutes before serving.
- Storage: Store muffins in a sealed container or ziplock bag at room temperature if consuming the same day; otherwise refrigerate for up to 5 days. Bring refrigerated muffins to room temperature for about an hour before serving for best texture and flavor.
Notes
- Use ripe, fresh peaches for the best natural sweetness and texture.
- Soy milk and vegan Greek-style yogurt provide moisture and tenderness; do not substitute with non-dairy milks that have a very thin consistency as it may affect the batter texture.
- Allowing the batter to rest enhances muffin tops but can be skipped if short on time.
- Using large tulip liners yields 12 muffins; using standard liners will produce 15-16 muffins.
- The cobbler topping adds a delightful crumbly texture and sweetness; ensure to refrigerate it until use for better texture.
- Adjust oven temperature accurately when switching between fan-forced and conventional ovens for consistent baking results.
