Follow these steps at home to bake these tender and moist vegan peaches and cream muffins  with white chocolate chips for a little extra indulgence. Bursting with fresh summer peaches and complimentary lemon and vanilla flavours, this is a perfectly simple vegan muffin recipe that really delivers on bakery-style texture. No hockey pucks here! Finish with a sprinkle of nutmeg sugar and enjoy with a cup of coffee or tea.

When peach season hits, I eat them every single day. They’re my favourite fruit for putting on top of granola, accenting salads, eating out of hand or whizzing into a peaches and cream smoothie. I don’t bake too much, but I am confident in my muffin making abilities! See also: vegan strawberry crumble muffins, vegan carrot muffins, and sweet potato muffins. I simply had to to do a peach muffin this summer. These are a big hit with my partner, who was always grabbing one or two from the kitchen when I was testing them.

The “cream” here comes from vegan white chocolate chips, sometimes labeled as white baking chips or creme chips. They add extra mellow creaminess that compliments the nectarous fresh peach. Combine that with some uplifting lemon and extra vanilla in the tender cake base? It’s just heavenly. You can check out my vegan white chocolate chip recommendations below and in the recipe notes.

Some tips for making these vegan peaches & cream muffins:

• My favourite non-dairy milk for baking is unsweetened soy because it is a richer milk. It just always seems to perform better than the alternatives.
• Flour substitutions! I have tested my muffin base with the specified white whole wheat flour in the recipe, as well as light spelt flour, einkorn flour, and all purpose flour. All performed similarly! If attempting a gluten-free version, an all purpose gluten-free mix with xanthan gum is likely the best bet, BUT I cannot guarantee the same results.
• Vegan white chocolate chips can be sourced from Camino, Enjoy Life and Pascha.
• These muffins are loaded UP with fruit, which definitely increases the overall moisture. I find that leftovers are best stored on a plate with very loose foil tenting on top. 

I top these peaches and cream muffins with a nutmeg-scented sugar for a little texture and warmth, but that’s totally optional! They are definitely sweet and flavorful enough on their own. If your peaches are ripe and sweet, you’re good to go! Hope you love these.

Vegan Peaches & Cream Muffins

Delight in these sweet and moist peaches and cream muffins. Fresh summer peaches stud the moist vegan batter and white chocolate chips bring extra richness. Easy to make with simple ingredients.

5 from 7 votes

Print Recipe

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 45 minutes mins

Servings 8

Ingredients

Nutmeg Sugar Topping

• 1 ½ tablespoons cane sugar
• ½ teaspoon ground nutmeg

Peaches & Cream Muffins

• ½ cup unsweetened non-dairy milk
• 1 teaspoon lemon zest
• ½ teaspoon lemon juice, plus extra
• 1 teaspoon ground flax seed
• 1 ½ cups white whole wheat flour
• ⅔ cup light brown sugar, packed
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• ¼ cup neutral-tasting oil, such as avocado or sunflower
• 1 ½ tablespoons unsweetened apple sauce
• 2 teaspoons vanilla extract or vanilla paste
• 1 ¼ cups small diced fresh peach
• ⅓ cup vegan white chocolate chips

Equipment

• Muffin Tin

Notes

• My favourite non-dairy milk for baking is unsweetened soy because it is a richer milk. It just always seems to perform better than the alternatives.
• Flour substitutions! I have tested my muffin base with the specified white whole wheat flour in the recipe, as well as light spelt flour, einkorn flour, and all purpose flour. All performed similarly! If attempting a gluten-free version, an all purpose gluten-free mix with xanthan gum is likely the best bet, BUT I cannot guarantee the same results.
• Vegan white chocolate chips can be sourced from Camino, Enjoy Life and Pascha.
• These muffins are loaded UP with fruit, which definitely increases the overall moisture. I find that leftovers are best stored on a plate with very loose foil tenting on top. 

Instructions

• Preheat the oven to 400°F. Place muffin liners in 8 cavities of a muffin tin (or grease the cavities with oil).
• In a small bowl, mix together the cane sugar and ground nutmeg. Set aside.
• Pour your non-dairy milk into a liquid measuring cup. To the non-dairy milk, add the lemon zest, lemon juice, and ground flax seed. Give it a mix and set aside for 5 minutes.
• In a large bowl, combine white whole wheat flour, light brown sugar, baking powder, baking soda, and salt. Whisk to combine.
• In a medium bowl, combine the oil, apple sauce, and vanilla. Pour in the non-dairy milk and flax seed mixture and whisk thoroughly to combine. Add the wet ingredients to the flour and brown sugar mixture. Use a spatula to mix until just combined. The batter will be thick!
• Sprinkle a bit of lemon juice on the diced peaches and give them a quick toss. Then, add the peaches and white chocolate chips to the muffin batter. Gently fold the peaches and white chocolate into the batter until evenly distributed. Do not overmix!
• Portion the muffin batter evenly into the 8 prepared muffin cups. Sprinkle the nutmeg sugar on top of each portion. Bake the muffins until golden brown and a toothpick inserted in the center comes out clean, about 23-25 minutes. Let muffins cool thoroughly before enjoying.

Author: Laura Wright

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegan

Keyword: all purpose flour, apple sauce, avocado oil, brown sugar, lemon, lemon juice, light spelt flour, light wheat flour, muffin tin, nutmeg, peaches, soy milk, summer, sunflower oil, vegan white chocolate, white whole wheat flour