Description
These simple muffins are packed with juicy peaches and are reminiscent of peach cobbler! Vegan friendly with a gluten-free alternative!
Ingredients
Scale
Peach Cobbler Muffins: (gluten-free version below)
- 1 cup almond milk or other milk of choice
- 2 teaspoons white vinegar or lemon juice
- 2 cups (278g) unbleached all-purpose flour
- 2/3 cup (140g) pure cane sugar or coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup avocado oil or other neutral tasting cooking oil
- 2 teaspoons vanilla extract, optional
- 2–3 ripe peaches, pitted and diced small
- 1/2–1 teaspoon cinnamon, to taste
- 1–2 tablespoons sugar of choice, more or less to taste
Gluten-Free Peach Cobbler Muffins:
- 2/3 cup almond milk or other milk of choice
- 2 teaspoons white vinegar or lemon juice
- 1 1/3 cups (205g) gluten-free all-purpose flour blend
- 2/3 cup (77g) super fine almond flour (This helps the texture significantly so I don’t recommend subbing for more gf all-purpose flour)
- 2/3 cup (140g) pure cane sugar or coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup avocado oil or other neutral tasting cooking oil
- 2 teaspoons vanilla extract, optional
- 2–3 ripe peaches, pitted and diced small
- 1/2–1 teaspoon cinnamon, to taste
- 1–2 tablespoons sugar of choice, more or less to taste
Instructions
- 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.
- Category: Muffins, Gluten Free, Vegan