Vegan Cinnamon Nut Muffins
These vegan cinnamon muffins 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!
Servings: 6 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!