Small Batch Peach Vegan Muffins

Craving a sweet treat that’s quick, easy, and perfect for one? Say hello to these peach vegan muffins! These muffins are bursting with juicy peaches and just the right amount of sweetness. This recipe is the ultimate breakfast or snack for those who are cooking for one. No need to worry about leftovers or a tin full of too many muffins. This small batch recipe makes just four delicious muffins. 

These muffins are perfect for when you have a single ripe peach on your counter. They come together quickly and are ready to eat in under 30 minutes. Plus, they’re vegan and soy-free. This makes them a great choice for anyone with dietary preferences or restrictions. Even if you don’t follow a vegan diet, you’ll love this small batch recipe for its simplicity during peach season.

A close-up of a freshly baked vegan muffin with a crumbly top, placed in front of a wooden board holding more muffins. A small bowl of ingredients is on the right. This small batch features delightful hints of peach.

Ingredient Notes

Each ingredient plays an important role. They make these peach vegan muffins delicious and satisfying. Don’t be afraid to experiment with substitutions based on what you have in your pantry!

An overhead view of various baking ingredients for a small batch of vegan muffins in clear bowls, including flour, brown sugar, a spice mix, milk, water, a peach, salt, and vanilla extract on a white surface.

All-Purpose Flour: This recipe uses all-purpose flour for a tender crumb. Feel free to substitute with whole wheat pastry flour or a gluten-free blend if needed.

Ground Flax: We are using ground flax mixed with water. It makes a great vegan egg substitute (egg replacer) as our flax egg. It adds some extra fiber and omega-3s.

Dairy-Free Milk: Almond milk keeps these muffins vegan. You can use any non-dairy milk you have on hand, such as oat milk or soy milk.

Light Brown Sugar: Light brown sugar adds sweetness and a hint of molasses flavor. Coconut sugar is a great alternative if you prefer a less refined option.

Vegetable Oil: Vegetable oil ensures your muffins stay moist. You can swap it with melted coconut oil or avocado oil for a slightly different flavor.

Vanilla Extract: Vanilla extract enhances the overall flavor. For a twist, try almond extract instead.

Ripe Peaches: The peach brings natural sweetness and juiciness. Use a ripe, fresh peach for the best flavor. If peaches are out of season, canned or frozen peaches work too—just make sure to drain them well.

Salt: A touch of salt balances the sweetness. It also enhances the flavors of the other ingredients.

Equipment Needed

Having the right equipment on hand makes the baking process smooth and enjoyable. Gather these tools before you start, and you’ll be all set to whip up these yummy peach vegan muffins!

Muffin Tin: You’ll need a muffin tin with at least 4 wells, each holding ½ cup (120ml). This recipe makes just four muffins, perfect for single servings.

Measuring Cups and Spoons or a Food Scale: Accurate measurements are key to baking success. Use measuring cups and spoons to ensure you’re adding the right amounts of each ingredient. We like using a food scale if you have one to have less clean up and be as precise as possible.

Large Mixing Bowl: A large mixing bowl gives you plenty of space to combine your dry and wet ingredients without making a mess.

Mixing Spoon or Spatula: A sturdy spoon or spatula is ideal for gently mixing the batter and folding in the peaches without over-mixing.

Cooling Rack: A cooling rack helps your muffins cool quickly and evenly after baking, preventing them from getting soggy.

Paper Liners (Optional): If you prefer, use paper liners in your muffin tin for easy removal and less clean-up.

Tools You’ll Need

Wilton Perfect Results Premium Non-Stick Cupcake Pan, 12-Cup Muffin Tin, Steel Baking Supplies

Trudeau 5-Piece Measuring Cup Set

Greater Goods Digital Kitchen Scale - Cooking, Baking, Meal and Food Prep Scale, Weighs in Grams, Pounds and Ounces, Gray
Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe

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Step-by-Step Instructions

This visual guide will show you step by step how to make our small batch vegan peach muffins.

Step 1: Preheat Oven and Prep Muffin Tin

Preheat your oven to 375°F (190°C). Grease 4 wells of a muffin tin or line with paper liners (standard-size muffin cups).

Step 2: Mix Dry Ingredients

In a large mixing bowl, mix the flour, brown sugar, baking powder, ground flax (egg replacement), and salt. Stir to mix everything evenly.

A glass bowl containing flour, brown sugar, and other dry ingredients for vegan muffins sits on a white surface, surrounded by additional empty bowls, ready to create a small batch of delicious treats.

Step 3: Prepare Wet Ingredients

In a measuring cup, mix almond milk, vegetable oil, and vanilla extract.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid over-mixing to keep the muffins tender.

A glass bowl containing a flour and liquid mixture with a black spatula, next to a measuring cup with liquid residue, perfect for whipping up some small batch vegan muffins.

Step 5: Add Peaches

Chop your peach into small pieces. Gently fold your diced peaches into the batter.

A mixing bowl with batter and chopped peaches, stirred by a black spatula. A clear measuring cup and another bowl are adjacent on a white surface, ready to create delicious vegan peach muffins.

Step 6: Fill Muffin Tins

Fill the greased muffin tins to ¼ inch (6mm) below the top.

A muffin tray with three wells filled with a batter containing small pieces of fruit for delicious peach vegan muffins, and five empty wells, perfect for a small batch.

Step 7: Add Topping

Sprinkle the remaining light brown sugar evenly over the tops of the batter.

Step 8: Bake

Bake for 20-23 minutes until a skewer or toothpick inserted into the center of a muffin comes out clean.

A muffin pan with four delicious peach mix and topped with a crumbly layer, while the other three remain empty.

Step 9: Cool

Allow the muffins to cool in the tin for at least 15 minutes before removing them to a cooling rack.

Step 10: Enjoy or Store

Enjoy these muffins fresh the same day, or store them in an airtight container in the fridge for up to 2 days. Reheat in the oven before eating for the best experience.

A muffin tray with four peach vegan muffins in the center row and empty compartments around them, perfect for a small batch.

Find the measurements and full recipe below in the recipe card!

Storage and Reheating

Even though this is a small batch recipe, you might find yourself with an extra muffin or two to enjoy later for a delicious breakfast. Here’s how to store them to keep them fresh and delicious:

Short-Term Storage

  • Room Temperature: If you plan to eat your muffins within a day, you can keep them at room temperature. Place the muffins in an airtight container to maintain their moisture and prevent them from drying out.

Longer Storage

  • Refrigerator: For storing muffins for up to 2 days, place them in an airtight container and keep them in the refrigerator. This will help retain their freshness.
Three vegan muffins arranged on a wooden serving board next to two peaches and a patterned cloth on a white surface, showcasing the perfect small batch for a delightful treat.

Reheating

  • Oven: To enjoy your refrigerated muffins warm, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5-7 minutes until they are warmed through.
  • Microwave: For a quicker option, you can also reheat the muffins in the microwave. Place a muffin on a microwave-safe plate and heat for 10-15 seconds.
Four crumb-topped vegan muffins on a wooden board with a gray patterned cloth, a whole peach, and a bowl of brown sugar on a white surface.

Serving Suggestions for Easy Peach Muffins

These peach vegan muffins are delicious on their own, but here are a few ideas to take them to the next level:

  • With Coffee or Tea: Enjoy your muffin with a hot cup of coffee or tea for a perfect morning treat.
  • Yogurt and Fruit: Pair a muffin with a bowl of dairy-free yogurt and fresh fruit for a balanced breakfast.
  • Nut Butter Spread: Spread a little almond or peanut butter on your muffin for added protein and flavor.
  • Fruit Jam: A dollop of your favorite fruit jam or marmalade can add a sweet and tangy twist.
  • Warm and Cozy: Reheat your muffin and enjoy it warm with a pat of vegan butter.

These serving suggestions can help you enjoy your peach vegan muffins in various delicious ways. Enjoy experimenting and finding your favorite combination!

Close-up of two crumb-topped vegan muffins on a cloth next to a whole peach on a wooden surface.



Frequently Asked Questions (FAQs)

These muffins are vegan because they contain no animal products. Here’s how they differ from regular muffins:

  • No Dairy: Instead of cow’s milk, this recipe uses almond milk (or any other non-dairy milk like soy or oat milk).
  • No Eggs: Ground flaxseed mixed with water acts as an egg substitute, providing binding and moisture.
  • No Butter: Vegetable oil or another plant-based oil (such as coconut or avocado oil) replaces butter, keeping the muffins moist.

These substitutions make the muffins plant-based. They also keep them delicious and moist. The flavor and texture are just as  satisfying as regular muffins, making them a great option for everyone, vegan or not!

Yes, you can substitute all-purpose flour with whole wheat pastry flour or a gluten-free flour blend. Just keep in mind that the texture might change slightly.

You can use any non-dairy milk such as oat milk, soy milk, or coconut milk. Each will add a slight variation in flavor but will work just as well.

Absolutely! If fresh peaches aren’t available, you can use canned or frozen peaches. Make sure to drain canned peaches well and thaw and drain frozen peaches before adding them to the batter.

You can use coconut sugar instead of brown sugar for a less refined option. Additionally, try using whole wheat pastry flour or a mix of oat flour for added fiber.

Yes, you can double the recipe if you need more muffins. Just make sure to adjust the baking time slightly and check for doneness with a skewer or toothpick.

Stir the wet and dry ingredients together until just combined. Over-mixing can result in dense muffins, so it’s okay if the batter is a bit lumpy.

Store any leftover muffins in an airtight container at room temperature for up to a day, or in the refrigerator for up to 2 days. Reheat in the oven or microwave before eating for the best texture.

Yes! Feel free to add spices like cinnamon or nutmeg, or mix-ins like chopped nuts or chocolate chips for extra flavor and texture.

Print
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A close-up of a freshly baked vegan muffin with a crumbly top, placed in front of a wooden board holding more muffins. A small bowl of ingredients is on the right. This small batch features delightful hints of peach.

Small Batch Peach Vegan Muffins

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  • Author: The Solo Spoon
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 4 muffins

Description

Enjoy these delightful peach vegan muffins, perfect for a quick breakfast or snack. Bursting with juicy peaches and just the right amount of sweetness, these muffins are vegan, soy-free, and ready in under 30 minutes. A small batch recipe making just four muffins, they’re ideal for solo cooks and small households.


Ingredients

Units
  • 2/3 cup/80g all-purpose flour
  • 1 1/2 tsp/6g baking powder
  • 2 tbsp/14g ground flax
  • 1/4 tsp/2g salt
  • 1/3 cup/78ml almond milk (or other non-dairy milk)
  • 5 tbsp/68g light brown sugar, divided
  • 2 tbsp/30ml vegetable oil
  • 1/2 tsp/3ml vanilla extract
  • 1 medium/125g peach, diced

Instructions

  1. Preheat oven to 375°F/190 C. Grease 4 wells of a ½ cup/120ml muffin tin (or line with paper liners).
  2. In a large bowl, combine flour, 4 tbsp/55g brown sugar, baking powder, flax, and salt in a bowl. Stir to distribute everything evenly.
  3. Combine almond milk, oil, and vanilla in a measuring cup.
  4. Pour in the liquid ingredients. Stir gently until just combined. Do not over mix.
  5. Add in the diced peach. Stir just to distribute.
  6. Fill the grease muffin tins to ¼”/6mm below the top.
  7. Sprinkle the remaining 1 tbsp/13g brown sugar evenly over the tops of the batter.
  8. Bake for 20-23 minutes until a skewer inserted comes out clean.
  9. Allow to cool for at least 15 minutes before removing from muffin pan.

Notes

  • Best if consumed the same day but can be stored in a sealed container in the fridge for 2 days.
  • Reheat in the oven before eating.

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