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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.)

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

🧾 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.Pin

🍑 Ingredient Notes & Substitutions

  • 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.Pin

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.Pin

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.Pin

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.Pin

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.Pin

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.Pin

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.Pin

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.Pin

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!

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.

a peach muffin that's been sliced in half showing the fluffy interior studded with fresh peach chunks.Pin

🧁 More Vegan Muffins

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📖 Recipe

Easy Vegan Peach Cobbler Muffins

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PREP TIME: 15 minutes
COOK TIME: 20 minutes
Resting Time: 30 minutes
TOTAL TIME: 1 hour 5 minutes
Servings: 12


Easy bakery-style vegan peach cobbler muffins with crunchy sugar streusel topping. Made with a pound of fresh fruit, they have juicy peaches baked into the batter and fresh peach chunks studded throughout.


  • 454 g (1 lb) fresh peaches, weighed without stones *see note 1
  • 180 ml (¾ cup) soy milk, *see note 2
  • 1 tablespoon apple cider vinegar, or fresh lemon juice
  • 120 g (½ cup) vegan Greek-style yogurt, *see note 3
  • 80 ml ( cup) olive oil, *see note 4
  • 1 tablespoon vanilla extract
  • 175 g (¾ cup + 2 tablespoons) granulated sugar
  • 300 g (2 ½ cups) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt

Cobbler Topping

  • 50 g (¼ cup) granulated sugar
  • 40 g ( cup) all-purpose flour
  • 30 g (2 tablespoons) vegan butter


  • Prep the peaches: Wash, dry, and chop the peaches into small cubes. Separate three-quarters (340g) of the peach pieces and hold them aside for later.
  • Blend wet ingredients: Add the remaining one-quarter (113g) of peach cubes to a blender or food processor with the soy milk, apple cider vinegar, yogurt, olive oil, and vanilla extract. Blend until smooth.
  • Whisk in sugar: Add the sugar to a large mixing bowl with the blended wet ingredients and whisk to combine.
  • Combine dry ingredients: Into a separate bowl sift the flour, baking powder, baking soda, and whisk to combine.
  • Combine wet and dry ingredients: Add dry ingredients to the wet ingredients in 2 parts. Fold the ingredients into the batter between each increment until there are just a few streaks of flour/flour pockets. Do not be tempted to overmix!
  • Add peaches: Hold aside around one-third of the 340g peaches for the topping, and toss the remaining into the batter. Fold them through until combined and there are no visible pockets of flour.
  • Rest the batter (optional)Let the batter sit at room temperature for 30 minutes - this promotes high muffin tops.
  • Prepare the oven/pan: Preheat your oven to fan-forced 190°C(375°F) or conventional 210°C(410°F).
    Line 2 muffin trays with 8 muffin liners - leave a gap between each one as you will only be filling every second cavity. I use large tulip liners, if using regular baking cups the recipe will yield 15-16 muffins.
  • Make the cobbler topping: Add the sugar, flour, and butter to a bowl. Rub the butter into the dry ingredients until it resembles a crumb consistency - you can leave a few larger chunks. Refrigerate until ready to use.
  • Assemble: Using an ice cream scoop or large spoon, distribute the batter amongst the muffin liners, filling them to the top of the pan. Sprinkle the remaining peach pieces on top followed by the cobbler topping.
  • Bake at fan-forced 190°C/375°F or conventional 210°C/410°F for the first 5 minsThen turn down the temperature to 170°C/340°F or conventional 190°C/375°F and continue to bake for another 15 minutes.
    Allow the muffins to cool for 5 minutes, then carefully lift them out of the tray and transfer them to a cooling rack to cool further for 30 minutes.
  • Storage: 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.


  1. Peaches: I used 5 large peaches. Wash and dry them well then remove the pits before weighing. You can also use nectarines.
  2. Soy Milk: This gives the best result, but you can also use almond milk or oat milk.
  3. Vegan Yogurt: I use Alpro Greek style. You can also use vegan skyr, vegan sour cream, or very thick coconut yogurt.
  4. Olive Oil: Or neutral oil like canola (rapeseed oil) or sunflower oil.


Serving: 1muffin | Calories: 270kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 230mg | Potassium: 101mg | Fiber: 2g | Sugar: 23g | Vitamin A: 277IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 2mg
Did you make this recipe? Tag me TodayBe sure to leave a rating and a review in the section below, and mention @addictedtodates or tag #addictedtodates

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