Breakfast muffins have never tasted so sweet! Light and flavorful peach muffins with a sweet creamy drizzle utilizes JOI in so many ways.

How is JOI used in this Recipe?

JOI plant milk concentrate is used 3 different ways in this recipe. In the batter, cashew or almond JOI keep these muffins tender and fluffy. We also used it to create the creamy drizzle that brings the cream to these peaches and cream muffins.  And as usual in baking, we added milk to the wet ingredients...JOI milk, of course.

Tips and Tricks and Substitutions

If peaches aren't in season, or you want an easy shortcut, listen up!

Another bonus for this recipe is that you can use canned peaches! These sweet breakfast treats can be made year round even if you don’t have access to fresh peaches. Make these on the weekend and enjoy them all week.

Not a fan of peaches?  Use apricots, plums, cherries or mango during the summer.  Peeled pear or apple (pre-cooked) are great in the fall and winter. 

What Other Breakfast Recipes are Made with JOI?

Head over to our recipe blog for loads more breakfast recipes!  We've got everything from baked goods (Chocolate Oat muffins, pancakes, french toast bake, cinnamon buns and more) to cold, non-cook items (smoothie bowls, overnight oats, chia puddings, tapioca pudding).

We can't wait to see what you make!

Peaches and Cream Muffins

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Servings

12 muffins

Prep Time

10 minutes

Cook Time

25 minutes

Breakfast muffins have never tasted so sweet! Light and flavorful peach muffins with a sweet creamy drizzle are a homerun.

Author

JOI Team

Ingredients

Muffin Batter

• 2 cups flour (1:1 gluten free flour or all purpose flour)

• 3/4 cup coconut sugar (or substitute cane sugar)

• 1 Tablespoon baking powder

• 1/2 teaspoon salt

• 1 egg (or egg substitute, such as a flax egg)

• 1/2 cup + 2 Tablespoons JOI cashew, hemp, oat or almond milk concentrate

• 1 cup water

• 1/2 cup neutral oil of choice (such as avocado)

• 2 teaspoons vanilla extract

• 1 cup diced peaches (fresh or frozen)

Glaze

• scant ½ cup water (or ½ cup syrup from a can of peaches)

• 3 Tablespoons JOI paste (almond, cashew or hemp)

• Powdered sugar or coconut sugar

• 1 Tablespoon lemon juice

View Cart (0) Checkout

Directions

1. Preheat your oven to 350 degrees. Line a muffin tin with 12 cupcake liners.

2. In a large bowl combine the dry ingredients and whisk.

3. In a separate bowl whisk together the egg, JOI, prepared JOI milk, oil, vanilla and stir well. Add to the dry ingredients and mix in until just combined.

4. Fold in the diced peaches and stir.

5. Using a 2 Tablespoon cookie scoop, scoop the batter into the muffin tins.

6. Bake for 25 minutes or until you can stick a knife in and it comes out clean.

7. In a small mixing bowl combine the peach syrup from the can (or substitute with ½ cup water), JOI nut base, and powdered sugar. Whisk.

8. Drizzle the glaze over the muffins and enjoy.