Easy to make vegan muffins that taste just like Peach Cobbler! These are soft, moist muffins topped with delicious cinnamon streusel!

Fall is here and the leaves are starting to turn colors. The morning is dark and cool and the days are still warm but breezy. I love the four seasons. There is beauty in each of them!

There are people who will complain about each season… either it’s too cold or too hot, too wet or too dry, too humid or too windy. The complaints go on and on and at some point I hear about it every day.

But if the leaves didn’t fall off the trees in the Fall, where would beautiful fresh snow fall? If we didn’t have winter, we wouldn’t be able to enjoy the tulips blooming in the Spring. If the summer wasn’t hot, we wouldn’t be able to swim.

I compare the seasonal seasons to the seasons of life. If we didn’t have conflict, we wouldn’t feel urgency to pray. And if our conflict wasn’t resolved through prayer, we wouldn’t have faith. And if we didn’t have faith, we wouldn’t have hope.

And we all need hope!

What You Need to Make Peach Cobbler Muffins

• Flour
• Baking Powder
• Sugar
• Fresh Peaches
• Unsweetened Vanilla Almond Milk
• Vegan Vanilla Yogurt
• Oil
• Cinnamon
• Butter

How to Make Peach Cobbler Muffins

• Preheat oven to 350 degrees and line a muffin pan with muffin liners. Lightly spray liners with non-stick spray and set aside.
• In a large bowl, combine 1 1/4 cup flour, 1 1/2 tsp baking powder, and 2/3 cup sugar. Whisk to combine.
• Add 2 cups peeled, pitted, and diced fresh peaches and stir to coat.
• Add 1/2 cup unsweetened vanilla almond milk, 1/4 cup vegan vanilla yogurt, and 1/4 cup oil and stir just until the flour disappears.
• Evenly distribute batter between muffin liners. (Each one should be about 3/4 full to allow room for the streusel topping.)
• In a separate small bowl, combine 1/4 cup flour, 1/4 cup sugar, and 1 tsp cinnamon. Mix well. Add in 3 tbsp cold butter in chunks and mix in until you have crumbles.
• Top each muffin with streusel topping, distributing evenly.
• Bake for 20 minutes.
• Remove from oven and let cool in the pan for 10 minutes.

Tips for Making and Storing Peach Cobbler Muffins

• This recipe originally called for an egg instead of yogurt. But I like how the yogurt makes the muffin moist, so I swapped and make this a vegan recipe. You don’t have to make it that way if you don’t want to. You can replace the 1/4 cup vegan vanilla yogurt with 1 egg instead.
• Or, you can replace the vegan vanilla yogurt with regular vanilla yogurt.
• It’s best not to cover these Peach Cobbler Muffins when you store them; they may get soggy.
• Allow the muffins to completely cool before peeling away the muffin wrapper.
• If you’d like, top the batter with additional diced peaches before sprinkling the streusel topping on.

For More Peach Recipes, Check Out:

• No Churn Peaches and Cream Ice Cream
• No Churn Dairy-Free Fresh Peach Sorbet
• Peach Crisp Overnight Oats
• Homemade Peach Fruit Roll-Ups
• Fresh Southern Peach Cobbler
• Peach Puff Pastry Tart

For More Muffin Recipes, Check Out:

• Chocolate Spinach Banana Muffins
• Vegan Hulk Spinach Banana Muffins
• Chocolate Banana Muffins
• Vegan Pumpkin Cream Cheese Muffins
• Chocolate Zucchini Donut Muffins
• Zucchini Cream Cheese Muffins
• Vegan Banana Chocolate Chip Muffins
• Vegan Blueberry Muffins

Continue to Content

Peach Cobbler Muffins

Print

Peach Cobbler Muffins, easy to make vegan muffins that taste just like Peach Cobbler! These are soft, moist muffins topped with delicious cinnamon streusel!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 1 1/4 cup Flour
• 1 1/2 tsp Baking Powder
• 2/3 cup Sugar
• 2 cups Fresh Peaches (Peeled, Pitted & Diced)
• 1/2 cup Unsweetened Vanilla Almond Milk
• 1/4 cup Vegan Vanilla Yogurt
• 1/4 cup Oil

Streusel Topping

• 1/4 cup Flour
• 1/4 cup Sugar
• 1 tsp Cinnamon
• 3 tbsp Cold Butter in Chunks

Instructions

1. Preheat oven to 350 degrees and line a muffin pan with muffin liners. Lightly spray liners with non-stick spray and set aside.
2. In a large bowl, combine flour, baking powder, and sugar. Whisk to combine.
3. Add peeled, pitted, diced peaches and stir to coat.
4. Add almond milk, yogurt, and oil just until the flour disappears.
5. Evenly distribute batter between muffin liners. (Each one should be about 3/4 full to allow room for the streusel topping.)
6. In a separate small bowl, combine the streusel topping: flour, sugar, and cinnamon. Add in chunks of butter and mix until you have crumbles.
7. Top each muffin with streusel topping, distributing evenly.
8. Bake for 20 minutes.
9. Remove from oven and let cool in the pan for 10 minutes.