Name: Peach Cobbler Muffins
Ingredients: 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; 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

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