One could say Vegan Peach Cobbler muffins came to be as a result of my move. Within months of moving to Dayton, OH, I was introduced to the Peach Truck. If you are unfamiliar with the Peach Truck, first let me say I am sorry (unless you are from CA, since we have our own peaches). Second, let me introduce you. The Peach Truck goes on tour to select states each year to deliver fresh Georgia peaches and pecans. Before you run to their website to see if your state is on the list, you should probably line up a few recipes. The Georgian gems come in a 25-pound box!
Can you keep a secret? I ate a few of the peaches. Okay, that was not much a secret, but truth be told, I was supposed to breaking them down to freeze them. Getting a fuzzy peach ready for the freezer requires a little bit of work. First, a small, shallow “x” is cut into the bottom of the peach. They are then given a quick dip into boiling water, then into an ice bath. Now the skins are ready to come off.
From there, it is all about slicing and discarding the pits. Before the peaches go into the freezer, you’ll need to take out some browning insurance. In comes our favorite kitchen acid, the lemon. Tossing the peaches in a bit of lemon juice will keep the brown away. You can also use powdered vitamin C. Gently lay the peaches on a parchment-lined rimmed baking sheet and pop in the freezer. After they are frozen, slide them into a zip-top bag or vacuum seal them for future use. For more details, check out the tutorial from The Kitchn.
Fast forward to late November, and I am staring at leftover peach cobbler filling. Then there was a light bulb moment; muffins need to be made immediately. My roommate is vegan, so vegan peach cobbler muffins needed to be made. After sorting through a few recipes online, I decided upon this one from the Minimalist Baker. The apples were switched out, and the peach cobbler filling took their place. A few liberties were taken with topping, as one can see.