Vegan Peach Streusel Muffins

Peaches! Peaches! Peaches! What am I going to do without fresh peaches? It looks like this is the last week for ripe Michigan peaches so I bought as many as a could possibly fit in my bag and now it is time to bake!

We are very big into baking breakfast and dessert goods in our house so I went looking for a good peach muffin recipe. Danelle at Let’s Dish has a great recipe for Peach Muffins with Almond Streusel which you can view here. I have adapted it a bit so that it is vegan and nut-free. 

I love these muffins because not only are they very light; they also have just the right mix of cinnamon and nutmeg. I find the peaches are not over powering if you chop the peaches a bit on the small size. I did this so that my teen, who hates cooked fruit, would hopefully not notice the peaches as much. I think we have finally converted her because she loves these muffins! If you prefer your muffins less sweet, simply add a cinnamon sugar mix to the top instead of the streusel. 

Muffin Mixture:

1/2 C vegan margarine, softened

1/4 C packed brown sugar

1/2 C granulated sugar

2 equivalent egg replacer 

1/2 C dairy-free sour cream

1 tsp. vanilla extract

1 3/4 C all-purpose flour

1 T baking powder

1/2 tsp. ground cinnamon

1/8 tsp. nutmeg

1/2 tsp. salt

3 T rice or soy milk

1 1/2 cups peeled, chopped peaches (2-3 medium peaches) + 1 T flour

Streusel Mixture:

1/3 C brown sugar, packed

1 tsp. ground cinnamon

Pinch of salt

1/4 C butter, melted

2/3 C all-purpose flour

Glaze:

1/2 C powdered sugar

1 T milk

1/2 tsp. vanilla

Instructions:

Preheat oven to 375 degrees. Spray a 12-count muffin pan with nonstick spray or line with paper liners.

In a mixer, cream the butter and sugars until light and fluffy. Add the egg replacer, dairy-free sour cream and vanilla extracts and beat until well combined. In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Slowly mix into the margarine mixture and beat well. Slowly add the rice or soy milk. Toss the peaches with one tablespoon of flour and gently fold into the batter. Divide among the 12 muffin tins.

Next, make the streusel in a medium bowl combine sugar, cinnamon, salt and melted butter. Stir in flour. Top each muffin with streusel topping and press lightly down lightly into the batter.

Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool slightly. While muffins are cooking, make the glaze mixture. Whisk all of the ingredients together and drizzle over warm muffins.