Fluffy Vegan Coffee Cake Muffins
Delicious and moist vegan coffee cake muffins are just like the cake, but mini! They’re sweet and soft with a cinnamon sugar layer, buttery, crispy streusel topping and drizzle of icing. These muffins are the perfect addition to your morning routine or as an afternoon snack.
I’ve always loved coffee cake as a kid and of course just like anyone else- the coffee cake streusel topping is my favorite part. I dreamed of making these vegan coffee cake muffins because it’s an easy on-the-go breakfast or snack. They definitely did not disappoint! They are fluffy, soft, cinnamon-y with vanilla, and have the best streusel topping I have ever made.
If you want more delicious vegan coffee cake recipes try out my Vegan Blueberry Coffee Cake with Lemon Glaze.
Want another delicious muffin, but savory? Try out these Vegan Egg Muffins! Or my sweet Vegan Cranberry Orange Bourbon Spiced Muffins!
Why you’ll love this:
▶︎For more, check out these delicious vegan raspberry muffins from The Vegan Larder!
What are coffee cake muffins?
A coffee cake muffin is a type of muffin that is flavored with ingredients that are commonly found in coffee cakes, such as cinnamon, sugar, and nuts. They often topped with a streusel topping made from a mixture of flour, sugar, and butter. Coffee cake muffins are often served as a breakfast or brunch item, or as a sweet snack. They are often enjoyed with a cup of coffee and/or tea.
If you love these coffee cake muffins, you will love these 3 ingredient vegan scones !
How to Make Vegan Coffee Cake Muffins
- Start by making your streusel topping and placing in the fridge.
- In a large bowl whisk together dry ingredients and then add your wet ingredients. Mix well
- In a lined muffin tin, fill <1/2 full of batter. Sprinkle with cinnamon sugar mix and top with more batter.
- Sprinkle of streusel topping.
- Bake for 16-18 minutes until toothpick comes out clean.
- Optional: drizzle with icing for the perfect treat.
You may also want to add other ingredients to your muffins, such as chopped nuts, chocolate chips, or dried fruit. Experiment with different flavors and ingredients to find your perfect vegan coffee cake muffin.
Substitutions
- All-purpose flour: Use whole wheat flour or a gluten-free flour blend such as King Arthur Gluten-Free Flour.
- Vegetable oil: Use melted coconut oil or any other neutral-flavored oil.
- Vegan sour cream: Use unsweetened almond yogurt.
- For the streusel topping, you can use any type of sugar you have on hand, and you can use any type of vegan butter or margarine.
- If you don’t have ground cinnamon, you can use any other spice that you like, such as nutmeg, allspice, or ginger.
You could even try add some homemade chai spices to this recipe! Yum!
Remember that these are just suggestions, and you can always experiment with different ingredients and flavors to create your own unique vegan coffee cake muffins.
Pro-tips:
- Add other ingredients such as chopped nuts, chocolate chips, or fruit for a new flavor of coffee cake muffin!
- Want your muffin to have more “spice?” Add in some ground nutmeg, allspice, or ginger with your cinnamon for a spiced coffee cake muffin.
- Eat these vegan coffee cake muffins in the first few days of baking for the most moist, delicious muffin! Over time they become more dry and not as tasty.
For other delicious muffins, try out my Vegan banana muffin recipe (only 3 ingredients) or Raspberry Muffins
Looking for some delicious dessert? Try out my gooey Vegan Hot Chocolate Cookies!
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Fluffy Vegan Coffee Cake Muffins
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Ingredients
Coffee Cake Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/3 cup coconut oil, melted
- 3/4 cup non-dairy milk (almond milk , unsweetened)
- 1 tsp vanilla extract
- 1/3 cup vegan sour cream
Cinnamon Sugar Center
- 1/2 cup brown sugar
- 1 tsp cinnamon
Streusel topping
- 1 cup flour
- 1/3 cup brown sugar
- 1/4 cup sugar
- 1 tsp cinnamon
- 5 tbsp vegan butter, melted
Optional Icing
- 1/2 cup powdered sugar
- 1 tbsp non-dairy milk
Instructions
- Preheat oven to 350F.
- Start by making your streusel topping in a medium size bowl. Mix all your ingredients and then place in the fridge for 15 minutes.
- Meanwhile, whisk your dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add in your wet ingredients to dry: coconut oil, non-dairy milk, vanilla, and sour cream. Stir until combined.
- Make your cinnamon sugar layer in a small bowl by mixing brown sugar with cinnamon.
- Line your muffin pan with cupcake liners. Begin spooning batter into your muffin tin until it's only half full.
- Spoon ~1-2 tsp of brown sugar cinnamon mix on top of batter and spread an even layer.
- Top the sugar cinnamon mix with more batter.
- Sprinkle on your chilled streusel topping (Be generous with the topping- This is one of the best parts of the muffin!)
- Bake for 16-18 min until toothpick comes out clean.
- To make optional icing just mix together powdered sugar and milk. Drizzle over your cooled muffin before eating.
- Enjoy!
Notes
- You can omit the icing if you want it to be less sweet.
- Substitute vegan sour cream with vegan unsweetened yogurt (such as almond).
- Enjoy these vegan coffee cake muffins within the first few days of baking for the most delicious, moist muffin. Store in air-tight container for up to 4 days.
I made these muffins yesterday and they were amazing!! I love the topping.
These muffins really had a great texture and the streusel on top added just the right amount of sweetness and crunch. Terrific recipe!
I love these fluffy vegan coffee cake muffins. I tried making a batch of it, and it turned out so delicious. It was fun and easy to make, plus the flavors really played in my mouth! I would definitely make this again!
These coffee cake muffins were so delicious! I did double add some mini chocolate chips to ours as suggested in your post. They were fluffy, moist, and even the kids loved them. Will be making these again.
These are just as rich and flavorful as traditional coffee cake. The muffins make portion control a lot easier for me, too!
Made these with my seven year old as a treat for his after school friend group (he’s addicted to the big coffee cake muffins from Dunkin Donuts, but two of his friends are being raised vegan, so he had to compromise.) We tripled up on the frosting and the kids had so much fun drizzling as much as they wanted on their muffins. Everyone loved them, including myself!
Hi, I can’t seem to find the coffee in this recipe. Can someone help? Thanks!
Hi Dianne, so Coffee Cake in the USA doesn’t actually contain coffee (I know, it’s kind of weird) but it’s called Coffee Cake because it is often served with coffee 🙂
Made these yesterday – turned out great!
I have made this recipe three times now and every time it’s come out absolutely perfectly!
I did change it up by adding 2-3tbsp of ✨espresso✨ into the batter.
Also added 1-2tbsp espresso to crumble as well and heaven help me they are to die for! (I have to make myself stop eating the batter straight up 😂)
Thank you Allie for creating this recipe and sharing it with us!!
Thanks so much Sara! I love that idea to add the espresso powder! I’m going to have to try that. 🙂