Do you ever get really sad because peach season is ending? I clearly do. And I’m willing to attempt to make it last as long as I possibly can. Which is why coming up with ways to make them into baked goods is the perfect solution. You can use them if they’re too hard. You can use them if they’re too soft. It doesn’t matter! They will be cooked into the dish anyways. Which brings me to my dish for today. I decided it would be an excellent idea to use the last of our peaches in these delicious Vegan Peach Streusel Muffins.
These muffins are so moist and have such a delicate flavor, it’s not overpowering at all! I think they turned out super amazing! And my family definitely agrees! They were the perfect breakfast food to send with my daughter when she went away to college so she won’t have to live off strictly Poptarts.
The vegan butter I used in this recipe is Earth Balance Butter Sticks. You can either get the Original one or the Soy-Free one. For the milk, I used Califia Farms Oat milk, which is Dairy-free and soy-free. For the egg replacer I used Bob’s Red Mill Egg Replacer which is also egg-free, dairy-free, and soy-free. So if you choose your ingredients carefully, you can make this recipe Dairy-free, Egg-free, Nut-free, and Soy-free!!
I hope you enjoy these Vegan Peach Streusel Muffins! They are so good! And if you don’t life peaches but still like muffins, have no fear, try our recipe for Vegan Banana Chocolate Chip Muffins. And if you adore peaches like me, I recommend trying either our Vegan Peach Crisp or our Easy Vegan Peach Puff Pastry. I really hope you enjoy the recipe. Let me know how it goes!
Vegan Peach Streusel Muffins
Peach season is coming to the end and I am not ready! So this Vegan Peach Streusel Muffin recipe is the perfect recipe to make it last just a bit longer. What I love about this recipe is that the muffin is so moist and the peach flavor is very delicate. The batter will be...
- Prep Time: 20m
- Cook Time: 20m
- Total Time: 40m
Ingredients
- 2 egg replacer eggs
- 1/4 tsp. ground cinnamon
- 1/8 tsp. nutmeg
- 1/4 c packed brown sugar
- 1/2 c all-purpose flour
- 3 tbsp. vegan margarine, cold
Streusel Topping:
- 1 1/2 c peeled, and chopped peaches
- 1/3 c non-dairy milk
- 1 tsp. vanilla extract
Muffin Ingredients:
- 1/2 c granulated sugar
- 1/4 c packed brown sugar
- 1/2 c vegan margarine, melted
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1/2 tsp. ground cinnamon
- 1 tbsp. baking powder
- 1 3/4 c all-purpose flour
Instructions
- Preheat oven to 375 degrees. Spray a muffin tin with nonstick spray or line with paper liners.
- Prepare the egg replacer and melt the margarine and set aside. In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. In a smaller bowl, combine the sugars, egg replacer, vanilla and non-dairy milk.
- Form a well in the dry ingredients and slowly pour in the wet ingredients and mix well. Slowly add the melted butter and mix again. Toss the peaches with some flour and add them to the batter. The batter will be thick. Divide the batter between the 12 muffins tins.
- To make the streusel, combine the flour, brown sugar, nutmeg, and cinnamon. Cut the butter into smaller pieces and add to the streusel mixture; blend together with your fingers until they form small crumbs. Divide the topping among the muffins.
- Place in the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool before eating.
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