I must be lucky because I continue to be gifted copious amounts of fresh, seasonal produce. First it was a giant delivery of small tart apples. Then came the large yard trimming bag that was full of garden kale, and most recently a big basket of juicy peaches from my aunt who was up visiting for a couple days.
Woodrow apparently has a major aversion to peaches (Get this: he claims the smell is so horrible I can’t eat one in front of him!) and Mark is more of an apple guy, so I’ve been working through them myself. With only a few left that were so ripe, I wanted to bake something with them. As I opened my pantry drawer the first thing I saw was cornmeal and the decision was made: Cornmeal muffins it would be!
These vegan peach cornmeal muffins have that great cornbread texture while remaining quite fluffy and have a nice crunchy top thanks to the addition of some coarse sugar sprinkled over them right before baking. Starting them off at a higher temperature to begin with for the first 5 minutes seems to really help with a puffy muffin top too. If you’re looking to feed more mouths and don’t mind a smaller muffin you can certainly stretch the batter to 11 or 12 instead of the 8 muffins I baked up.
They’re just sweet enough thanks to the juicy peaches and perfect for an end of the summer picnic or even for school lunches, as that time is just around the corner! You can easily swap out the almond milk for soy to make them school friendly.
If you’ve got a couple stray peaches kicking around your kitchen I totally recommend whipping up a batch of these quick & easy vegan peach cornmeal muffins – and when you do, don’t forget to snap a photo for Instagram and use the hashtag #cupcakesandkale when sharing it – I love seeing your creations!
- 1½ cups all purpose flour
- ½ cup corn meal
- ½ cup cane sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp fine sea salt or pink himalayan salt
- ¾ cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 2 ripe peaches, pitted and chopped (about 1 heaping cup)
- 1-2 tbsp turbinado sugar
- Preheat oven to 425F. Prepare a muffin tin by spritzing with oil or lining with cupcake liners.
- In a medium bowl, stir together the flour, corn meal, sugar, baking powder, baking soda, cinnamon and salt.
- In a measuring cup, combine the almond milk and apple cider vinegar to curdle. To it, add the olive oil and vanilla and mix.
- Make a well in the centre of the dry ingredients bowl and add the wet ingredients along with the peaches. Stir until just mixed. Mixture will be wet but quite thick and you'll be able to see the baking powder activating.
- Spoon the batter into the prepared muffin tins, filling each almost to the top. Sprinkle liberally with the turbinado sugar. Bake in the preheated oven for 5 minutes, then reduce the heat to 375F for another 15-18 minutes. Remove from the oven to cool 10 minutes before removing from the muffin tin.
PS: Thank you one and all for your thoughts and messages after my last pregnancy update post, it means a lot.