If you’ve been searching for the perfect sweet treat that captures all the warm, comforting flavors of fall while being completely plant-based, look no further! This Vegan Cinnamon Streusel Muffins Recipe is an absolute game-changer. Packed with a tender crumb, a spicy cinnamon kick, and a crispy, buttery streusel topping, these muffins deliver pure joy in every bite. Whether you’re cozying up on a chilly morning or sharing with friends for afternoon tea, these muffins are guaranteed to brighten your day and become a beloved staple in your baking repertoire.
Ingredients You’ll Need
The magic of this Vegan Cinnamon Streusel Muffins Recipe lies in using simple, wholesome ingredients that come together beautifully to create that perfect balance of flavors, textures, and inviting aroma. Each ingredient plays its own special role, making these muffins both irresistibly soft and decadently crumbly on top.
- All-purpose flour: The foundation for both the muffin batter and the streusel topping, providing structure and that tender crumb.
- Brown sugar: Adds natural sweetness with a deep, caramel-like flavor essential for the streusel and the muffins themselves.
- Ground cinnamon: Brings warmth and spice, infusing every bite with that iconic cinnamon flavor.
- Vegan butter (cubed): Gives the streusel topping its buttery, melt-in-your-mouth texture.
- Soy milk (or almond/oat milk): The base for the vegan “buttermilk,” adding moisture and a slight tang when combined with vinegar.
- Apple cider vinegar (or lemon juice): Reacts with baking soda to help the muffins rise beautifully and create a tender crumb.
- Olive oil (or neutral oil): Keeps the muffins moist and adds richness without overpowering other flavors.
- Vegan Greek-style yogurt (or vegan sour cream): Adds creaminess and tang that enhances the overall texture and taste.
- Baking powder and baking soda: These leavening agents ensure your muffins rise perfectly fluffy and light.
- Sea salt: Balances sweetness and intensifies the cinnamon and vanilla flavors.
- Powdered sugar: The star ingredient in the glossy glaze that finishes off the muffins with a sweet shine and gentle vanilla sweetness.
- Vanilla extract: A little bit goes a long way in complementing cinnamon and enriching the flavor profile.
- Non-dairy milk: Needed to bring the glaze to just the right consistency for drizzling.
How to Make Vegan Cinnamon Streusel Muffins Recipe
Step 1: Prepare your oven and muffin trays
Start by preheating your oven to 200°C (392°F) and lining two muffin trays with 10–12 muffin liners. Here’s a pro tip: only fill every second cavity with batter—this little trick helps your muffins rise high and gorgeous while giving them plenty of room to expand.
Step 2: Make the streusel topping
In a medium bowl, combine the flour, brown sugar, cinnamon, and cubed vegan butter. Use your fingertips to gently rub the butter into the dry ingredients until you have a crumbly mixture resembling coarse sand. The chilled butter is key here for that perfect streusel crispiness, so pop it into the fridge while you move on.
Step 3: Prepare the cinnamon sugar
In a small bowl, mix together brown sugar with ground cinnamon. This cinnamon sugar will add an extra burst of flavor as a middle layer inside the muffins, creating a surprise that melts in your mouth.
Step 4: Make the vegan “buttermilk” and wet ingredients
Whisk the soy milk with apple cider vinegar in a medium bowl and let it sit for about 5 minutes. This mixture acts just like traditional buttermilk, tenderizing the muffins and helping them rise. Meanwhile, in another bowl, whisk together olive oil, vegan Greek-style yogurt, brown sugar, and vanilla extract until smooth and well combined. Then whisk in the vegan buttermilk – your wet ingredient base is now ready and looking lovely.
Step 5: Mix dry ingredients and combine
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and sea salt. Carefully add this to the wet ingredients in two increments, gently folding to combine after each addition. The key here is to avoid overmixing to keep your muffins light and tender with no dense patches.
Step 6: Fill muffin liners and add cinnamon sugar
Line half the cavities in your muffin trays with liners and scoop half of the batter into them, filling only halfway. Sprinkle a generous layer of cinnamon sugar over the batter, then top with the remaining batter, finishing with a sprinkle of the luscious streusel topping you prepared earlier. This layering ensures every bite has a perfect balance of softness and crunch.
Step 7: Bake your muffins to perfection
Pop your trays into the oven, baking at 200°C (392°F) for 5 minutes before lowering the temperature to 175°C (347°F). Bake for another 15 minutes or until a toothpick inserted comes out with just a few moist crumbs. Let the muffins cool in the trays for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Step 8: Make and drizzle the glaze
Combine powdered sugar, vanilla extract, and non-dairy milk until smooth. Adjust the thickness to your liking by adding more powdered sugar or milk. Drizzle this sweet glaze over the cooled muffins, giving them a beautiful finish that adds a little extra touch of indulgence.
How to Serve Vegan Cinnamon Streusel Muffins Recipe
Garnishes
While the glaze adds a lovely shimmer and sweetness, you can also sprinkle a pinch of cinnamon powder or chopped toasted nuts like pecans or walnuts on top for added texture and flavor contrast. Even a dusting of powdered sugar can elevate their rustic charm.
Side Dishes
These muffins pair wonderfully with a hot cup of chai tea, coffee, or a creamy oat latte, enhancing the cozy vibes. For a more filling breakfast or brunch, serve alongside fresh fruit or a vibrant green salad to balance sweetness with freshness.
Creative Ways to Present
Try serving these muffins on a tiered dessert tray for gatherings, or slice in half and spread with vegan cream cheese or your favorite nut butter for an extra treat. You can also pack them in a picnic basket with a thermos of spiced apple cider for a delightful outdoor snack.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Vegan Cinnamon Streusel Muffins in an airtight container at room temperature. They will stay fresh and moist for up to 3 days, making them perfect for grab-and-go breakfasts or snacks throughout the week.
Freezing
These muffins freeze beautifully! Place them in a freezer-safe bag or container, separated by parchment paper to avoid sticking. Freeze for up to 2 months, and you’ll have a quick treat ready whenever you need a cozy pick-me-up.
Reheating
To enjoy muffins straight from the freezer, simply thaw at room temperature or warm them gently in the microwave for 20-30 seconds. For an extra delicious touch, toast them lightly in an oven or toaster oven to revive the crispness of the streusel topping.
FAQs
Can I use a different plant milk for this recipe?
Absolutely! Almond, oat, or any other non-dairy milk works just as well. Just make sure it’s unsweetened to avoid altering the sweetness balance in your muffin batter.
Is it necessary to use apple cider vinegar?
Using apple cider vinegar or lemon juice helps recreate the acidity found in buttermilk, which reacts with the baking soda to make your muffins rise. You can’t skip it, but lemon juice is a great alternative.
How do I ensure my muffins have tall, domed tops?
Filling every other muffin well and baking at a higher temperature in the first 5 minutes helps encourage a high rise. Also, avoid overmixing the batter, as that can weigh down the muffins and make them dense.
Can I make these muffins gluten-free?
While this recipe uses all-purpose flour for the best texture, you can experiment with gluten-free flour blends designed for baking. Keep in mind that results may vary and you might need to adjust liquid levels accordingly.
What if I don’t have vegan butter for the streusel?
You can substitute solid coconut oil chilled in the fridge for the vegan butter. It will give a slightly different flavor but still create a nice crisp crumble topping.
Final Thoughts
There is something truly special about these Vegan Cinnamon Streusel Muffins Recipe that makes every bite feel like a warm hug. They’re simple to make, bursting with comforting spice, and topped with that irresistible streusel crunch and sweet glaze. Whether you bake them for a weekend treat or a crowd-pleasing brunch, I’m confident these muffins will quickly become a favorite in your kitchen. So go ahead and dive into this delightful recipe—you absolutely deserve it!
Print
Vegan Cinnamon Streusel Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 large muffins
- Category: Baking
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Cinnamon Streusel Muffins are a delightful treat featuring a tender, moist crumb infused with warm cinnamon and a crunchy streusel topping. Perfectly balanced with a sweet cinnamon sugar layer inside and finished with a smooth vanilla glaze, these muffins are an ideal plant-based breakfast or snack option that everyone will love.
Ingredients
Streusel Topping
- 35 g all-purpose flour
- 40 g brown sugar
- 1 teaspoon ground cinnamon
- 25 g vegan butter (cubed)
Cinnamon Sugar
- 25 g brown sugar
- 1 teaspoon ground cinnamon
Muffin Batter
- 180 ml soy milk (or almond/oat milk)
- 2 teaspoons apple cider vinegar (or lemon juice)
- 118 ml olive oil (or neutral oil like rapeseed or sunflower oil)
- 80 g vegan Greek-style yogurt (or vegan sour cream)
- 180 g brown sugar
- 1 tablespoon vanilla extract
- 280 g all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
Glaze
- 120 g powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon non-dairy milk
Instructions
- Prepare: Preheat your oven to 200°C (392°F) and line 2 muffin trays with 10-12 muffin liners, spacing them by filling only every second cavity to encourage high muffin tops.
- Make the streusel topping: In a medium bowl, mix the flour, brown sugar, cinnamon, and cubed vegan butter. Rub the butter into the dry ingredients with your fingertips until you achieve a crumbly texture. Chill the mixture in the fridge while you prepare the batter.
- Cinnamon sugar: Combine the brown sugar and cinnamon in a small bowl and set aside.
- Make the vegan “buttermilk”: Stir the soy milk and apple cider vinegar together in a medium bowl and let sit for 5 minutes to curdle slightly.
- Prepare the wet ingredients: In another medium bowl, whisk together the olive oil, vegan Greek-style yogurt, brown sugar, and vanilla extract. Add the prepared vegan buttermilk and whisk until well combined.
- Prepare the dry ingredients: In a large bowl, whisk the all-purpose flour, baking powder, baking soda, ground cinnamon, and sea salt together.
- Combine wet and dry ingredients: Sift the dry ingredients in two parts into the wet ingredients, folding gently after each addition until no dry pockets remain. Avoid overmixing to keep the batter light and fluffy.
- Fill the muffin tins: Line only every second cavity of the muffin trays with muffin liners. Using a scoop or large spoon, fill each liner halfway with batter. Sprinkle a layer of cinnamon sugar over each, then fill again with the remaining batter. Top each muffin with the chilled cinnamon streusel topping.
- Bake: Bake at 200°C (392°F) for 5 minutes, then reduce the temperature to 175°C (347°F) and bake for an additional 15 minutes. Test doneness with a toothpick or knife; it should come out nearly clean with a few crumbs. Let muffins cool in the tray for 5 minutes before transferring them to a wire rack to cool completely, approximately 30 minutes.
- Make the glaze: Mix powdered sugar, vanilla extract, and non-dairy milk until smooth. Adjust consistency as desired. Drizzle the glaze over the cooled muffins for a sweet finishing touch.
Notes
- For the vegan “buttermilk,” lemon juice can be used as an alternative to apple cider vinegar.
- If your muffin tray is smaller or you only have one, bake in two batches to ensure even baking and proper muffin height.
- The glaze thickness can be adjusted by modifying the amount of non-dairy milk.
- You can substitute soy milk with almond or oat milk according to preference or availability.
- Keep the streusel topping chilled until ready to use to maintain its crumbly texture during baking.
