Description
These Vegan Cinnamon Streusel Muffins are a delicious plant-based treat featuring a tender, moist muffin infused with cinnamon and topped with a crunchy cinnamon streusel crumble. Enhanced with a sweet vanilla glaze, they are perfect for breakfast or a cozy snack. The recipe uses simple vegan ingredients like plant-based milk, vegan butter, and yogurt, making it accessible and easy to prepare within 45 minutes.
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, leaving space between each liner as you will only fill every second cavity to encourage tall muffin tops.
- Make the streusel topping: In a medium bowl, combine flour, brown sugar, cinnamon, and cubed vegan butter. Use your fingertips to rub the butter into the dry ingredients until the mixture forms a crumbly consistency. Chill the streusel in the fridge until ready to use.
- Cinnamon sugar: In a small bowl, mix together brown sugar and cinnamon. Set aside for topping the muffins later.
- Make the vegan buttermilk: In a medium bowl, stir together the soy milk and apple cider vinegar. Let it sit for 5 minutes to curdle and form vegan buttermilk.
- Mix wet ingredients: To another medium bowl, whisk together olive oil, vegan yogurt, brown sugar, and vanilla extract. Then whisk in the prepared vegan buttermilk to combine fully.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and sea salt.
- Combine wet and dry: Sift dry ingredients into the wet mixture in two parts, folding gently between additions. Fold until no flour pockets or streaks remain but avoid overmixing to keep muffins tender.
- Prepare muffin trays: Line half of the muffin tray cavities with liners, filling only every second cavity for higher muffin tops. The batter yields 8 large muffins; if you only have one tray, bake in two batches, cooling the tray between uses and refrigerating the batter.
- Fill muffin cases: Use an ice cream scoop or large spoon to divide half of the batter evenly among the muffin liners, filling each halfway. Sprinkle cinnamon sugar evenly over these.
- Add remaining batter and streusel: Top each muffin with remaining batter, then generously sprinkle the chilled cinnamon streusel topping over each.
- Bake: Place muffins in the preheated oven and bake at 200°C (392°F) for 5 minutes. Reduce temperature to 175°C (347°F) and bake for another 15 minutes, until a toothpick inserted comes out with only a few crumbs. Cool muffins in the tray for 5 minutes before transferring to a wire rack to cool completely for 30 minutes.
- Make the glaze: Mix powdered sugar, vanilla extract, and non-dairy milk until smooth. Adjust consistency by adding more sugar or milk as desired. Drizzle the glaze over fully cooled muffins to finish.
Notes
- You can substitute soy milk with almond or oat milk as preferred for the vegan buttermilk.
- Powdered sugar amount for glaze can be adjusted for a thinner or thicker drizzle.
- Filling every second muffin liner encourages taller muffin tops.
- If baking in two batches, allow the muffin pan to cool and refrigerate batter to maintain texture.
- Test doneness by inserting a toothpick; a few moist crumbs are fine, but batter should not be wet.
