Fluffy Vegan Coffee Cake Muffins
Delicious and moist vegan coffee cake muffins are just like the cake, but mini!
Servings: 12 servings
Ingredients
Coffee Cake Muffins
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup coconut oil, melted
- ¾ cup non-dairy milk (almond milk , unsweetened)
- 1 teaspoon vanilla extract
- ⅓ cup vegan sour cream
Cinnamon Sugar Center
- ½ cup brown sugar
- 1 teaspoon cinnamon
Streusel topping
- 1 cup flour
- ⅓ cup brown sugar
- ¼ cup sugar
- 1 teaspoon cinnamon
- 5 tablespoon vegan butter, melted
Optional Icing
- ½ cup powdered sugar
- 1 tablespoon 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 teaspoon 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.