Peach Crumble Muffins (Vegan)

Nothing says summer quite like fresh peaches. Sweet, juicy, and fragrant, peaches are one of those seasonal ingredients that instantly make any recipe feel special. These Vegan Peach Crumble Muffins celebrate everything we love about peach season, combining tender fruit-filled muffins with a golden cinnamon crumble topping for the perfect balance of soft and crunchy textures.

Whether you're picking up peaches from your local farmers market, roadside stand, or grocery store, this recipe is a wonderful way to showcase their natural sweetness. Unlike many bakery-style muffins that rely heavily on refined sugars, these muffins are sweetened with pure maple syrup, allowing the flavor of the peaches to truly shine. The result is a wholesome treat that feels indulgent while still being made with simple, plant-based ingredients.

I love baking a batch of these muffins on a slow weekend morning. The aroma of cinnamon, vanilla, and baked peaches filling the kitchen is enough to make everyone gather around before they've even cooled. They're delicious served warm for breakfast, tucked into a lunchbox, or enjoyed with an afternoon cup of coffee or tea.

The crumble topping transforms these muffins into something extra special. Inspired by a classic peach crisp, the buttery cinnamon streusel creates a bakery-worthy finish that pairs beautifully with the soft, moist muffin underneath.

If you're looking for a seasonal vegan baking recipe that captures the essence of summer while being easy enough for everyday baking, these Vegan Peach Crumble Muffins are sure to become a favorite. They're simple, comforting, and filled with sunny peach flavor in every bite.

Vegan Peach Crumble Muffins Ingredients

Dry Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine sea salt

• 1 teaspoon cinnamon

Wet Ingredients

• ⅓ cup pure maple syrup

• ½ cup unsweetened plant-based milk (oat, almond, or soy)

• ⅓ cup avocado oil or melted coconut oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon pure vanilla extract

Fold In

• 1½ cups fresh peaches, diced (about 2 medium peaches)

Crumble Topping

• 1/4 cup rolled oats

• 2-3 tablespoons chopped pecans, walnuts, or sliced almonds

• 1 tablespoon maple syrup

• pinch of salt

Vegan Peach Crumble Muffins Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

2. In a small bowl, combine the plant milk and apple cider vinegar. Let sit for 5 minutes to create a vegan buttermilk.

3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

4. Add the maple syrup, oil, vanilla extract, and vegan buttermilk to the dry ingredients. Stir gently until just combined.

5. Fold in the diced peaches, being careful not to overmix.

6. Divide the batter evenly among the muffin cups, filling each about ¾ full.

7. Spoon the crumble mixture over the tops of the muffins

8. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

• For extra peach flavor, reserve a few peach slices and press them into the tops before baking.

• Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

• These muffins freeze beautifully for up to 3 months.

The result is a tender, lightly sweet muffin with juicy peaches in every bite and no refined sugar.