Peaches. Only the most amazing fruit summer has to offer.
I was recently with a friend for a lady date. We went to see The Hundred-Foot Journey. The secret is out, I do not recommend you do this, we brought our own snacks. We packed away a peach and goat cheese flatbread (similar to this recipe but crushed pistachios and sliced peaches were used instead of arugula and blueberries), peach ice cream, and sparkling water with Rhubarb Citrus Syrup.
Now, I tell you all of this to say, peaches make summer perfect. Here is a quick and easy recipe for Peach Crumb Muffins that you can play with or bake just as they are. I’ve been known to add a dollop of mascarpone or cream cheese and a teaspoon of Blackberry Margarita Jam before baking.
peach crumb muffin recipe, vegan
Prep time
Cook time
Total time
If you prefer to make these muffins as a non-vegan muffin substitute the flax egg with an egg and the coconut oil with butter.
: phoebe's pure food
: vegan, breakfast, muffins, sweets, healthy
Serves: 12
Ingredients
- 1 flax egg (3 tablespoons water plus 1 tablespoon ground flax) or 1 egg for a non-vegan version
- 2 cups whole wheat white, spelt or all-purpose flour
- ¼ cup organic sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ cup organic, raw coconut oil, melted Earth Balance butter (butter for non-vegan version)
- 1 cup organic, non-dairy milk
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup peaches, pitted, peeled and chopped
- Blackberry or raspberry jam, optional
- 1 recipe Crumbs on Top
Instructions
- Preheat oven to 350 degrees. Grease 12-cup muffin tin
- Mix the flax egg and set aside.
- Whisk flour, sugar, baking powder, salt and cinnamon.
- Combine coconut oil, milk, lemon juice, vanilla and flax mixture.
- Add the wet ingredients to the dry and combine. Stir in the peaches.
- Fill muffin tins, reserving approximately 1 cup.
- Dollop ½ teaspoon of jam into the center of each muffin cup then top with 1 tablespoon of the remaining batter.
- Top with crumbs.
- Bake for 30 to 35 minutes, until golden.
- Allow to rest for 15 minutes. You may need to loosen the muffins by running a sharp knife around the edge of each cup.
- Best if eaten within 2-3 days.
When do you add the lemon juice? I’ve made this recipe without it because I wasn’t sure when to add it and it’s okay, but it looks nothing like yours.
Hi C. sorry about that. I add it to the milk only to thicken it. If you omitted it the recipe should not have been altered. Thank you for trying. I’ve made this recipe a few times and it’s been consistent for me. Hope you give it another try.
Hmmm…what is the glaze on top of the muffins in your photo??? Don’t see that in the recipe anywhere. Thx! 🙂
Hi Dana, that is a simple powdered sugar and lemon juice mix to glaze, if you like. I use only 2 tablespoons or so of powdered sugar and enough liquid to thin! Sometimes I use limoncello.
Glad to hear they taste good! That’s what folks say when I make and give them away. I’m sorry to hear about your crumbs. If you’ve made them 6 times and the crumbs seem to need more butter feel free to add a tab bit more butter. I just made them again for guests of a podcast and she loved them so much she ordered a full batch for family. Thank you for trying the recipe.
Thank you for this recipe! We had a bunch of peaches that were going bad so we cooked them up!
Instead of putting them in muffin tins we placed it on parchment paper. They turned out amazing !