I’m not entirely convinced that people are truly morning people or night owls. But I do know that I’m significantly more productive first thing in the morning. If I could cook an entire multi-course dinner at 7:30 in the morning it would probably turn out better than it does at night. Instead, I end up baking up elaborate morning pastries on the weekends. Recently, a billion versions of vegan biscuits (which still aren’t perfect), cinnamon rolls, and these Vegan Coffee Cake Muffins.
These muffins have all the best parts of a muffin and coffee cake combined in one. A soft muffin, a sweet crunchy crumble, and a vanilla glaze. The crumble and glaze are extra but are absolutely not optional. They take this muffin from a simple homemade muffin to a delicious straight from the bakery style muffin.
To make the muffin batter, the melted butter is combined with white and brown sugar until well combined. The remaining wet ingredients are added in – flax eggs, non-dairy yogurt, and vanilla extract. In a separate bowl, the flour, baking powder, baking soda, salt, and cinnamon are combined and slowly incorporated with the wet ingredients. The batter is divided into 12 lined muffin cups. To make the crumble, melted non-vegan butter is combined with flour, cinnamon, and brown sugar and lightly mixed with a fork until a wet crumble is formed. The crumble is divided among the muffins and pressed lightly into the tops of the batter. Then the muffins are baked to golden perfection. After the muffins have baked and cooled for 5-10 minutes, they are drizzled with a simple glaze of powdered sugar, non-dairy milk, and vanilla extract.
The result is a soft pillowy muffin topped with a delicious crumble and a sweet glaze. The perfect Vegan Coffee Cake Muffins ready just in time to enjoy with a fresh cup of coffee.Print