A recipe for vegan cinnamon muffins that are super moist and fluffy. Cinnamon-y, nutty muffins topped with sweet crunchy crumbles. If you love cinnamon, then these easy-to-make muffins are for you!
[日本語のレシピはここをクリック]
Cinnamon Muffins
Vegan cinnamon muffins are one of my favorite breakfast foods. Since the muffins are not overly sweet, I love enjoying them with my morning cup of coffee. Of course, you could also add more sugar glaze on top and make it sweeter for a great afternoon pick-me-up snack!
What ingredients you need
Here is a list of the ingredients you will need to make these Vegan Cinnamon Muffins.
For the muffins:
- soy milk
- apple cider vinegar
- coconut oil
- vanilla extract
- all-purpose flour
- cane sugar
- ground cinnamon
- nutmeg
- baking powder
- salt
- pecans
For the Crumble Topping:
- all-purpose flour
- vegan butter
- cane sugar
- rolled oats
For the Sugar Glaze (optional):
- powdered sugar
- water
A detailed recipe with measurements is in the recipe card below.
Ingredient Notes
Soy milk – can be subbed with any other non-dairy milk.
Apple cider vinegar – if you don’t have ACV, you can use lemon juice or white vinegar.
Cane sugar – cane sugar works best for this recipe. It has a bold, slightly vanilla like taste, and it isn’t overly sweet. If you don’t have cane sugar, coconut sugar will be the best substitution.
Pecans – I love adding nuts in the muffin for added crunch and texture. My favorite for this recipe is pecan nuts, but walnuts, almonds, and cashews will work as well.
Vegan Butter – can be subbed with vegan margarine or coconut oil.
How to make Vegan Cinnamon Muffins
A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process.
- Make the buttermilk – combine non-dairy milk and apple cider vinegar and let it sit for 10 minutes.
- Make the muffin batter – add all the ingredients for the muffin to a bowl and mix to combine. Pour the batter into a muffin tin.
- Make the crumble topping – add the ingredients for the crumble topping to a bowl and mix well. Use your hands to incorporate the butter and form clumps. Sprinkle the crumble over the muffin batter.
- Bake – bake in a preheated 210C/410F oven for 20 to 25 minutes.
- Cool – let the muffins cool completely before taking them out of the tin. Enjoy them on their own, or add a glaze on top for a sweeter dessert-like muffin.
How to Store
Store the muffins in an airtight container for up to 3 days at room temperature. In the refrigerator, they will keep for up to 1 week. Keep in mind though, storing muffins in the fridge will make them slightly denser.
Pro Tip: line the container with paper towels to prevent the muffins from getting soggy.
You can also store the muffins in a freezer for up to 2 months. Store them in an airtight container. To defrost, place them at room temperature for 45 minutes.
Looking for other vegan Dessert options?
Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️
Vegan Cinnamon Nut Muffins
Ingredients
Buttermilk
- 230 ml soy milk or any nondairy milk
- 1/2 tbsp apple cider vinegar or lemon juice
Crumble Topping
- 20 grams all-purpose flour
- 15 grams vegan butter
- 15 grams cane sugar
- 15 grams rolled oats
Muffin
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 200 grams all-purpose flour
- 110 grams cane sugar
- 1 1/2 tbsp ground cinnamon
- 1 tsp nutmeg
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cups pecans roughly chopped
Sugar Glaze (Optional)
- 3 tbsp powdered sugar
- 1 tsp water
Instructions
- Preheat the oven to 210℃/410℉. Line muffin tin with baking cup, or grease the tin.
Make the buttermilk
- Add apple cider vinegar to soy milk, stir, and let it sit for 10 minutes.
Make the crumble topping
- Combine all the ingredients for the crumble and mix well. I use my hands to incorporate the butter, and to form clumps.
For the muffin
- Add vanilla extract and melted (not too hot!) coconut oil to the buttermilk, and mix. Set is aside.
- In a separate bowl, combine the rest of the dry ingredients and stir well.
- Add the buttermilk mixture to the dry ingredients, and mix just until combined. Be sure not to over-mix the batter.
- Pour the batter into the muffin tin almost to the top. Sprinkle the crumble topping over the batter, and gently press the crumble into the batter.
- Bake for 20~25 minutes. Insert a toothpick into the center of the muffin and if it comes out clean, the muffins are done.
- Let the muffins cool completely before taking them out of the tin. Serve them as is, or add a sugar glaze on top for added sweetness. Enjoy!
ヴィーガン・シナモンマフィンのレシピ
シナモンのマフィン
Ingredients
バターミルク
- 豆乳 230ml
- アップルサイダービネガー 大さじ1 無ければレモン汁でOK
サクサクのトッピング
- 薄力粉 20g
- ヴィーガンバター 15g
- てんさい糖 15g
- オートミール 15g
マフィン生地
- ココナッツオイル 大さじ2 固まっている場合は、湯煎する
- バニラエキストラクト 小さじ1
- 薄力粉 200g
- てんさい糖 110g
- シナモンパウダー 大さじ1.5
- ナツメグ 小さじ1
- ベーキングパウダー 小さじ1
- 塩 小さじ1/4
- ピーカンナッツ、粗く刻む 1/2カップ
Instructions
- オーブンを210℃/410℉に予熱する。マフィン型にマフィンカップを敷く。
バターミルクを作る
- 豆乳にアップルサイダービネガーを加えて、混ぜる。10分置く。
トッピングを作る
- トッピングの材料を全てボウルに入れて混ぜる。手でしっかり混ぜるとバッターが材料と馴染みます。
マフィンを作る
- バターミルクにココナッツオイルとバニラエキストラクトを加えて混ぜる。
- 大きめのボウルに残りの材料を全て入れて、よく混ぜる。バターミルクを加えて、軽く混ぜ合わせる。混ぜすぎると重たい生地になってしまうので、優しくふんわりと混ぜる。
- 生地をマフィン型に流し入れ、上にトッピングをかける。トッピングを上から押し、生地に軽く押し込む。
- オーブンで20〜25分焼く。竹串などをさして、生地が付かなければ出来上がり。完全に冷ましてから、マフィンを型から取り出す。
Notes
