Easy Peach Muffins (No Eggs – No Dairy)

These Easy Peach Muffins are super moist and flavorful and packed with juicy peaches and a hint of cinnamon spice. They’re egg-free and dairy-free, so they’re great for anyone with dietary restrictions. You use fresh or frozen peaches. These muffins are great for breakfast, brunch, or a sweet snack.

Oriana’s Thoughts On The Recipe

Hey there, baking friends! I just have to share this delightful recipe for Eggless Easy Peach Muffins that has quickly become a favorite in our home. You know, there’s something so comforting about the aroma of fresh muffins baking in the oven, and these peach muffins are no exception. They’re incredibly moist, loaded with juicy peaches, and have just the right amount of cinnamon spice to make each bite absolutely irresistible.

One of the best parts about this recipe is how easy it is to make. With simple ingredients you probably already have in your pantry, these muffins come together quickly. Whether you’re using fresh peaches in the summer or frozen ones during the off-season, the result is always delicious. Plus, they’re egg-free and dairy-free, making them perfect for those with food allergies and dietary restrictions.

These muffins are a versatile treat, perfect for breakfast or as a sweet snack any time of the day. My kids love them, and I bet yours will, too! Give this recipe a try, and I’m sure it will become a staple in your baking rotation.

Do you love peaches? Check out my Super Easy Peach Cake (no eggs – no dairy) and Grilled Pork Chops with Peaches and Walnuts recipes.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• All-purpose flour: The base of your muffin. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. For a gluten-free version, use a 1:1 gluten-free baking flour.
• Baking powder & baking soda: Leavening agents to help the muffins rise. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Salt: Enhances the flavors. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Milk: Use any plant-based milk to keep it dairy-free. Dairy milk will also work fine.
• Lemon juice and zest: Adds freshness and a slight tang. Note: Make sure you zest the lemon before squeeze it.
• Neutral-tasting oil: Keeps the muffins moist.
• Granulated sugar & brown sugar: Sweetens the muffins and adds depth of flavor.
• Pure vanilla extract & almond bakery emulsion (optional): Adds a rich, sweet aroma. Note: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.
• Sanding sugar for the tops (optional): Adds a bit of sparkle and crunch.

Peaches:

• Peaches (about two large peaches): Fresh or frozen work well. Note: You can use fresh, frozen, or canned. However, fresh peaches yield the best flavor and texture. For frozen peaches, do not thaw. For canned peaches, be sure to drain them thoroughly to avoid excess moisture. After draining, chop the peaches into smaller pieces. Since canned peaches are already sweetened, you can omit to toss them with the granulated sugar, simply adding the cinnamon and nutmeg. While canned peaches might not hold their shape as well as fresh ones during baking, they will still infuse the muffins with a delightful peach flavor. Extend the total bake time by 1–2 minutes for frozen and canned peaches.
• Granulated sugar: Sweetens the peaches.
• Ground cinnamon & ground nutmeg: Adds warmth and spice.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 2 – Combine Wet Ingredients

In a mixing bowl, whisk together milk, lemon juice, oil, sugars, vanilla extract, almond emulsion (if using), and lemon zest.

Step 3 – Mix Dry and Wet Ingredients

Add wet ingredients to the dry ingredients; mix to combine.

In a small bowl, mix together peaches, granulated sugar, cinnamon and nutmeg. Gently fold the spiced peaches into the muffin batter. Cover the bowl and let the batter rest for 15 – 20 minutes.

Step 4 – Fill The Muffin Pan

Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top. Press additional  peaches pieces on top of the muffins and sprinkle with sanding sugar, if desired.

Note: This recipe makes 10 big muffins or 12 smaller muffins. For big muffins, use 1/2 cup (jumbo) cookie scoop. For smaller muffins, use 1/4 cup (large) cookie scoop.

Step 5 – Bake

Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Soy-Free: Ensure your plant-based milk is soy-free if needed.

Nut-Free: I like to use LorAnn’s Almond baking & flavoring emulsion in this recipe, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it; if not, just omit it.

Variations & Additions

• Add nuts: Chopped pecans or walnuts add a nice crunch.
• Spice it up: Add a pinch of ginger or cardamom for extra warmth.
• Mini Muffin Pan: Bake at 350º F (180º C) for 12–14 minutes. Makes about 36–40.

Storing and Freezing Instructions

Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.

Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil—place in a freezer bag and freeze. Thaw frozen muffins in the refrigerator and then bring them to room temperature.

More Muffin Recipes You’ll Love!

• Easy Vegan Raspberry Muffins (no eggs – no dairy)
• Healthy Mini Banana Muffins
• Simple Vegan Zucchini Muffins
• Bakery-Style Vegan Double Chocolate Muffins
• Eggless Banana Chocolate Muffins
• How To Get Extra Tall Muffins
• Eggless Blueberry Muffins [Video]
• Browse more recipes…

Recipe Card 📖