Easy Vegan Peach Cobbler Muffins

These easy peach cobbler muffins are topped with a sweet buttery streusel that crusts on top when baked, like traditional peach cobbler in portable muffin form!

(If you need more recipes for stone fruit season, you may also like my apricot tart, no-bake peach cheesecake, and apricot almond cake.)

Jump to:

🧾 Ingredients Needed
🍑 Ingredient Notes & Substitutions
🥣 How To Make Peach Cobbler Muffins
💡 Recipe Tips
𓇢 Variations
💬 FAQs
🧁 More Vegan Muffins
📖 Recipe

peach muffins with crumb topping on a sheet of brown newspaper with fresh peaches in the background.

🧾 Ingredients Needed

Here's everything to grab before you make these muffins, I'll bet a lot of which you may already have in your pantry!

ingredients to make peach cobbler muffins measured out in bowls on a peach colored surface.

🍑 Ingredient Notes & Substitutions

Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.

Fresh Peaches - You can use pretty much any variety here. I prefer yellow peaches as they have a more vibrant color than white peaches or donut peaches. If you're not a fan of fuzzy peaches, nectarines will work just fine!
Non-Dairy Milk - Soy milk is my go-to for dairy-free baking as it has a high protein content, which when mixed with apple cider vinegar creates a fantastic buttermilk substitute. Oat milk or almond milk can also be used.
Extra Virgin Olive Oil - Feel free to swap this out for a more neutral oil like canola or sunflower oil.
Vegan Yogurt - I use Alpro Greek-style yogurt, you can swap this for vegan sour cream, skyr, or thick coconut yogurt.
Pure Vanilla Extract - This compliments the peach flavor and adds depth. If you want you can also add half tsp cinnamon to the topping.

🥣 How To Make Peach Cobbler Muffins

Here are step-by-step images showing how to make these easy peach muffins from scratch. Remember, the detailed printable recipe card is at the end of this page:

chopped fresh peaches on a wooden cutting board.

Step 1: Wash, dry and remove the pits from the peaches. Then chop them into small cubes.

peaches, yogurt, milk, apple cider vinegar, olive oil, and vanilla extract blended until smooth in a blender jug.

Step 2: Add a quarter of the chopped peaches to a high-speed blender with dairy-free milk, vinegar, vegan Greek yogurt, olive oil, and vanilla extract. Blend until smooth.

a large mixing bowl with peach puree, olive oil, soy milk, vinegar, vanilla extract, yogurt, and sugar whisked until smooth.

Step 3: To a large bowl add the granulated sugar and the blended wet ingredients. Whisk to combine.

a mixing bowl with peach muffin batter and fresh peach chunks thrown in on top before mixing.

Step 4: Add the dry ingredients to the wet in 2 parts (flour, baking powder, baking soda, and sea salt). Fold carefully, then add more chopped peaches.

peach cobbler muffin batter with fresh peaches folded throughout.

Step 5: Gently fold the peaches into the batter, cover, and let it rest for 30 minutes.

sugar crumble for peach muffins in a small ceramic bowl.

Step 6: For the crumble topping, add the sugar, flour, and vegan butter to a small bowl. Rub the ingredients together until you have a chunky streusel.

peach muffins in paper tulip liners with fresh peach chunks on top.

Step 7: Divide the batter into the muffin liners using an ice cream scoop and sprinkle on the remaining chopped peaches.

peach streusel muffins in a muffin pan before baking.

Step 8: Top the muffins with the sugar crumble and bake according to the recipe card below. Let the muffins cool on a wire rack before serving, or enjoy them warm!

💡 Recipe Tips

Select the best ripe peaches. They should be fragrant, without bruises, and firm to the touch but give in with slight pressure when squeezed.

Scrape down the sides of the blender. This is important as you don't want to leave any liquid behind, throwing off the recipe ratios.

Rest the muffin batter. This is optional, but resting the batter for as little as 30 minutes promotes taller muffin tops as it gives the flour a chance to absorb the moisture in the batter.

Chill the crumb topping. I noticed that chilling the crumble helps prevent it from browning too quickly. You can chill it for 20-30 minutes while resting the muffin batter!

Fill every second well of the muffin pan. Leaving some cavities empty will promote airflow baking the muffins more evenly. If you only have one muffin tin, this means baking the muffins in 2 batches, but it will be worth it!

𓇢 Variations

Smaller muffins - If you don't have tulip liners you can use regular paper liners. As they don't take as much batter, this should give you 15-16 servings.
Mix your fruit - You can swap out half of the peach chunks for other summer fruits such as raspberries, blueberries, strawberries, or apricots.
Add a glaze - If you want to spruce up the top of the muffins even further, you could add a simple vanilla sugar glaze like in my pistachio muffin recipe or a tangy cream cheese glaze like these carrot muffins.

💬 FAQs

What's the best way to store them?

Place the muffins in a sealed container or ziplock bag and store them at room temperature if you plan on eating them on the same day, if not keep them in the fridge for up to 5 days. Let them sit at room temperature for an hour before serving if stored in the refrigerator.

Can I make them with canned peaches?

I reckon you could although I have not tried this personally. Just note, that canned peaches won't give the same flavor as fresh fruit, and the peaches will likely become a little mushy once baked!

Can I freeze peach cobbler muffins?

Sure! Once completely cool, place the muffins in an airtight container or ziplock bag, and then defrost them for a couple of hours before serving.

Can I make them refined sugar-free?

Yes, you can switch the granulated sugar for coconut sugar, just note that darker sugar will give a deeper color and a slightly caramelized flavor.