These simple muffins are packed with juicy peaches and are reminiscent of peach cobbler! Vegan friendly with a gluten-free alternative!
It’s been in the 90’s for the past several weeks and it’s not even officially summer yet.😳 I don’t think I’ll ever be used to the heat here in the south. The combo of heat and humidity makes it feel like you’re walking around covered up in a hot, wet blanket.Â
The saving grace of this miserable heat is all the yummy summer fruits and veggies—zucchini, tomatoes, strawberries, blackberries, blueberries, watermelon, cherries, peaches…we’ve been thoroughly enjoying summer’s bounty, which makes up for it all!
One of our favorite summer desserts is peach cobbler—Juicy peaches blended together with warm spices and a cake like crust. so. yum. This version is made even more simple in muffin form. Perfect grab and go snack which is wholesome enough for breakfast, yet delicious enough for dessert!
Y’all, I could seriously eat these muffins everyday they’re that delish. Just give ’em a try for yourself and see!Â
- 1 cup almond milk or other milk of choice
- 2 teaspoons white vinegar or lemon juice
- 2 cups (278g) unbleached all-purpose flour
- ⅔ cup (140g) pure cane sugar or coconut sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup avocado oil or other neutral tasting cooking oil
- 2 teaspoons vanilla extract, optional
- 2–3 ripe peaches, pitted and diced small
- ½â€“1 teaspoon cinnamon, to taste
- 1–2 tablespoons sugar of choice, more or less to taste
- 1 cup almond milk or other milk of choice
- 2 teaspoons white vinegar or lemon juice
- 1⅓ cups (205g) gluten-free all-purpose flour blend
- ⅔ cup (77g) super fine almond flour (This helps the texture significantly so I don’t recommend subbing for more gf all-purpose flour)
- ⅔ cup (140g) pure cane sugar or coconut sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup avocado oil or other neutral tasting cooking oil
- 2 teaspoons vanilla extract, optional
- 2–3 ripe peaches, pitted and diced small
- ½â€“1 teaspoon cinnamon, to taste
- 1–2 tablespoons sugar of choice, more or less to taste
- Preheat oven to 375º. Line a 12-count muffin tin with paper liners and set aside. This recipe may make a few more than 12 muffins.
- Combine diced peaches with cinnamon and sugar; set aside to macerate.
- In a separate glass dish, blend together milk and vinegar and let sour while you prepare the batter.
- Blend together dry ingredients in a large mixing bowl—flour(s), sugar, baking powder, baking soda, and salt. Mix in sour milk, oil, and vanilla extract, stirring just until smooth.
- Add a spoonful of cinnamon peaches to each paper liner. Scoop in enough muffin batter and then top with another spoonful of peaches.
- Place pan into the preheated oven and bake for 20–25 minutes, until the center of each muffin is set. Makes 12–14 muffins.
You may also enjoy these similar recipes:
Easy Fruit Cobbler
Blueberry Muffin Mug Cake
Pancakes with Peaches and Cream
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Such pretty muffins, these are perfect for summer!
Ok I’ll be trying these for sure! They look so good!!
I absolutely love peach cobbler!!!! It’s one of my faves!!! I’m sure this recipe will quickly become well loved in my family!
I absolutely love that you think to include subtitles for other types f dietary restrictions. A lot of people are discovering food allergies and sensitives to gluten and dairy in adulthood these days, myself included, so it’s much appreciated! And these muffins look wonderful!
These look SO good. I think it’s the cinnamon across the tops that does it! 😀
Aw, thank you Amy!
This looks super yummy. This is something I definitely have to try out. I’ll let you know if it looks as good as yours.
Thanks Victoria!
Oh wow these muffins look so delicious and perfect for the summer! I love how easy it is to make them!