Vegan Coffee Cake Muffins
These vegan coffee cake muffins with cinnamon streusel only require a few ingredients and are super easy to whip up in no time!
Ingredients
Coffee Cake Muffin Base
- 1 1/2 cups flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 cup almond milk or other vegan-friendly milk
- 1/4 cup vegetable oil melted coconut oil will also work but will alter the flavor a bit
- 1 Tbsp apple cider vinegar
- 1 tsp vanilla
Cinnamon Streusel
- 6 Tbsp Flour
- 3 Tbsp brown sugar
- 3 Tbsp sugar
- 3 Tbsp vegetable shortening
- 1/2 tsp cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 1 1/2 tsp vanilla
- 1-2 Tbsp almond milk adjust for texture
Instructions
Make Muffins and Streusel
- Set to 350°F (175°C) and line a muffin tin with paper liners.
- 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. Set aside.
- 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).
- Spoon the batter into the muffin cups, filling them about ⅔ full.
- Sprinkle the prepared streusel generously on top of each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool before adding the glaze.
Make Vanilla 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.