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
Scale
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.
