Bakery-Style Peach Streusel Muffins (Dairy-Free & Egg-Free)
There’s something special about baking with fresh peaches while they’re in season. Their sweet, juicy flavor pairs perfectly with a soft bakery-style muffin and a buttery cinnamon streusel that bakes into a golden, crumbly topping. These Peach Streusel Muffins are the kind of recipe that feels right at home on a summer breakfast table, packed into a picnic basket, or enjoyed with an afternoon cup of coffee. They're incredibly tender, filled with fresh peach pieces in every bite, and finished with a simple vanilla glaze that makes them feel like they came straight from your favorite neighborhood bakery. Best of all, they're completely dairy-free and egg-free, proving you don't need traditional ingredients to create bakery-worthy muffins everyone will love.
Ingredients
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup dairy-free butter, melted and cooled slightly
- ½ cup unsweetened applesauce
- ½ cup dairy-free milk
- 2 tsp vanilla extract
- 1½ cups diced fresh peaches (about 2 medium peaches)
- ½ cup flour
- ⅓ cup brown sugar
- 1 tsp cinnamon
- pinch salt
- ¼ cup dairy-free butter, melted
- ¾ cup powdered sugar
- 1½ Tbsp dairy-free milk
- ½ tsp vanilla extract
- pinch salt
Instructions
- 1Prepare the Muffin Pan
Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
- 2Make the Streusel
In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Stir in the melted dairy-free butter until the mixture forms coarse crumbs. Place the streusel in the refrigerator while you prepare the muffin batter.
- 3Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar until evenly combined.
- 4Combine the Wet Ingredients
In a separate bowl, whisk together the melted dairy-free butter, applesauce, dairy-free milk, and vanilla extract until smooth.
- 5Make the Muffin Batter
Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix. Toss the diced peaches with 1 tsp flour, then gently fold them into the batter until evenly distributed.
- 6Fill the Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each one nearly to the top for tall bakery-style muffins.
- 7Add the Streusel
Sprinkle the chilled streusel generously over each muffin, gently pressing a few larger crumbs into the tops so they stay in place while baking.
- 8Bake the Muffins
Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 17–21 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- 9Make the Vanilla Glaze
In a small bowl, whisk together the powdered sugar, dairy-free milk, vanilla extract, and a pinch of salt until smooth. If needed, add a little more milk, ½ teaspoon at a time, until the glaze reaches a drizzling consistency.
- 10Glaze and Serve
Drizzle the vanilla glaze over the cooled muffins. Serve immediately, or store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
