Vegan Coffee Cake Muffins: The Perfect Morning Treat

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Last updated on November 1st, 2024 at 07:50 pm

vegan coffee cake muffins pin Is there anything better than starting your day with a warm, crumbly, cinnamon-infused muffin and a cup of coffee? I don’t think so! These vegan coffee cake muffins are everything you want in a breakfast treat: light, fluffy, and packed with that irresistible vegan crumble on top. And, the best part? They’re entirely plant-based! Whether you’re vegan or simply looking for a delicious, dairy-free muffin, these cinnamon streusel beauties will win you over in just one bite.

Ingredients

Before we dive into the baking magic, let’s gather everything we need. You’ll be surprised by how simple this recipe is, and if you’re already a fan of vegan baking, most of these ingredients are likely in your pantry.

Muffin Ingredients:

1 ½ cups all-purpose flour
½ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
½ cup non-dairy milk (such as almond or oat milk)
¼ cup vegetable oil (melted coconut oil would also work, but will alter the flavor slightly)
1 tbsp apple cider vinegar
1 tsp vanilla extract

For the cinnamon streusel:

6 Tbsp flour
3 Tbsp brown sugar
3 Tbsp granulated sugar
3 Tbsp vegetable shortening
1/2 tsp cinnamon

For the Vanilla Glaze

1 cup powdered sugar
1.5 tsp vanilla
1-2 Tbsp almond milk (or your favorite vegan-friendly milk)

Video – How to Make Vegan Coffee Cake Muffins

How to Make Vegan Coffee Cake Muffins

Now, let’s get baking! Trust me, once you see how simple this is, you’ll be making these muffins all the time.

1. Preheat Oven: Set to 350°F (175°C) and line a muffin tin with paper liners or lightly grease.

2. Prepare Streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Add vegetable shortening and use your fingers or a fork to cut it into the dry ingredients until the mixture resembles coarse crumbs (You can see my tip below for making streusel). Set aside.

3. Mix Muffin Batter:

– In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.

– In another bowl, combine non-dairy milk, oil, apple cider vinegar, and vanilla. Let the mixture sit for a couple of minutes to allow the vinegar to react.

– Add the wet ingredients to the dry ingredients and mix until just combined (don’t overmix).

4. Assemble Muffins:

– Spoon the batter into the muffin cups, filling them about ⅔ full.

– Sprinkle the prepared streusel generously on top of each muffin.

sprinkle streusel on top of muffin batter and bake

5. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool: Let the muffins cool completely before drizzling glaze on top.

7. Make Glaze: Whisk together all your glaze ingredients until smooth. You can add more or less almond milk to adjust for texture. Drizzle your glaze on top of your cooled muffins. Let them sit for about an hour or so to let the glaze set.

drizzle glaze on top of baked and cool mufins

Pro Tips for the Best Vegan Coffee Cake Muffins

Want to take your muffin game to the next level? Here are a few of my favorite pro tips to help you make the ultimate cinnamon streusel muffins.

Don’t overmix: As tempting as it is to keep stirring until everything is perfectly smooth, resist! Overmixing can cause your muffins to be dense instead of soft and fluffy. It’s okay if the batter is a little lumpy.
The easy way to make streusel: Making streusel is one of those things that I didn’t like to do for the longest time, because I thought it was too difficult. But no one ever told me that I could use my fingers to break up streusel ingredients! Obviously, wash your hands thoroughly first (or wear gloves). However, you don’t have to cut in your vegetable shortening (or butter) with a pastry blender or a fork. You can make it so much easier using just your hands. You can break up your solid vegetable shortening just by squeezing it into the dry ingredients with your hands and you’re done!
Add a hidden layer of streusel: For an extra indulgent twist, sprinkle a little bit of the crumble in the middle of the muffin. Pour half of the batter into the muffin liner, add some streusel, and then cover it with the rest of the batter before topping with more crumble. Double the streusel, double the fun!
Make them ahead: These muffins freeze beautifully. Bake a batch, let them cool, and then store them in an airtight container in the freezer for up to three months. When you’re ready to enjoy, just pop one in the microwave for about 20-30 seconds for that freshly-baked taste.

FAQs

Can I make these gluten-free?: Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 ratio blend, so your muffins still come out fluffy and moist.
What if I don’t have vegetable shortening?: You can also use coconut oil or vegan butter for your streusel if you don’t have vegetable shortening. I prefer the vegetable shortening because it holds its shape and creates a more full streusel to me. Coconut oil is my second choice, but it melts easily. This creates moist muffins, but more of a thin streusel.
Can I use a different oil or milk?: Yes! This recipe is super flexible. If you don’t have almond milk, feel free to use soy, oat, or even coconut milk. For the oil, I would stick with vegetable or coconut oil for maximum texture and flavor. Using coconut oil might give your muffins a slightly coconut-y flavor, but if you like coconut, that’s not necessarily a bad thing!
What can I use instead of apple cider vinegar?: You can substitute lemon juice or white vinegar for the apple cider vinegar. It serves the same purpose of helping the muffins rise and get that lovely fluffy texture.
Can I add other flavors or fillings?: Definitely! If you want to get creative, you can mix in some chopped nuts, like pecans or walnuts, into the batter for added crunch. Or swirl in some vegan cream cheese for a tangy surprise.
How should I store the muffins?: Once the muffins are completely cool, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, I recommend freezing them.

There you have it—easy, delicious, and entirely plant-based vegan coffee cake muffins! These muffins are the perfect balance of fluffy cake and sweet, buttery vegan crumble. The cinnamon streusel topping adds a delightful texture that turns these from ordinary muffins into something really special.So what are you waiting for? Happy baking!

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