ADVERTISEMENT

Vegan Peach Cobbler Muffins: A summer treat with fresh peaches and a cobbler topping

Vegan Peach Cobbler Muffins: A summer treat with fresh peaches and a cobbler topping

These vegan peach cobbler muffins capture the essence of summer with their juicy, fresh peach flavor and delicious cobbler topping. Made with wholesome plant-based ingredients, these muffins offer a delicious way to enjoy the season's best peaches in a sweet treat that's both comforting and refreshing.

ADVERTISEMENT

Why you'll love it: If you're a fan of both peach cobbler and muffins, these treats are perfect for you. The combination of a soft, moist muffin texture with a crisp, sweet cobbler topping creates a delicious contrast. These muffins are vegan, making them suitable for a wide range of dietary preferences, and they use fresh seasonal peaches, which are a fantastic way to use up summer produce.

Perfect occasion: These muffins are perfect for a summer brunch, as a snack at a picnic, or as a sweet treat with your afternoon tea or coffee. They're also great for cooking with kids and can be a hit at community events or informal get-togethers.

Decorating Tips: replaces the word nice with empty make these muffins visually appealing, you can sprinkle a little cinnamon or nutmeg on them before adding the cobbler topping for a spicy touch. After baking, a drizzle of vanilla frosting can also enhance their sweetness and make them even more irresistible.

See also  Almond Flour, Vanilla, and Cocoa Marble Cake: A Deliciously Healthy Take on a Classic Dessert

Ingredients:

Muffin base:

  • 454 g fresh peaches weighed without pits, cut into small cubes
  • 180 ml soy milk
  • 1 tablespoon of apple cider vinegar
  • 120g vegan Greek yogurt
  • 80 ml olive oil
  • 1 tablespoon of vanilla extract
  • 175 g caster sugar
  • 300 g all-purpose flour
  • 1 tablespoon of baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt

Cobbler trim:

  • 50 g caster sugar
  • 40 g all-purpose flour
  • 30g vegan butter

Instructions:

  1. Prepare the ingredients:
    • Cut the peaches into small cubes, reserving 340 g for the muffin batter and the rest for mixing.
  2. Mix the wet ingredients:
    • In a blender, combine the smaller portion of peaches with the soy milk, apple cider vinegar, yogurt, olive oil and vanilla extract. Blend until smooth.
  3. Mix wet and dry ingredients:
    • In a large mixing bowl, whisk the mixed wet ingredients with the granulated sugar.
    • In another bowl, sift together the flour, baking powder, baking soda and salt.
    • Gradually add the dry ingredients to the wet ingredients in two parts, mixing until well combined. Avoid overmixing.
  4. Add the peaches:
    • Stir the larger portion of chopped peaches into the batter, reserving some for garnish.
  5. Prepare the muffin trays:
    • Preheat the oven to 210°C (410°F) conventional or 190°C (375°F) fan-assisted. Line muffin cups with liners, filling only every other cavity to allow room for expansion.
  6. Make the cobbler filling:
    • Mix the sugar, flour and vegan butter in a bowl, rubbing until crumbly. Refrigerate until needed.
  7. Assemble and bake:
    • Pour the batter into the prepared muffin cups, filling to the top. Sprinkle with reserved peach pieces and cobbler topping.
    • Bake in the preheated oven for 5 minutes at the initial temperature, then reduce to 190°C (375°F) conventional or 170°C (340°F) fan-assisted and cook for a further 15 minutes.
    • Check the cooking with a toothpick: it should come out clean once inserted in the center.
  8. Cool and serve:
    • Let the muffin cool in the pan for 5 minutes, then transfer it to a cooling rack.
    • Serve hot or at room temperature, possibly with vegan ice cream or whipped cream.

Storage: Store in an airtight container at room temperature for one day or refrigerate for up to 5 days. Reheat slightly before serving if fresh.

Enjoy these Vegan Peach Cobbler Muffins as a delicious way to bring a touch of summer sweetness to your day!

Leave a Comment

ADVERTISEMENT