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.
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Vegan Coffee Cake Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegan
Description
A soft pillowy muffin topped with a delicious crumble and a sweet glaze for the best parts of a muffin and a coffee cake in one!
Ingredients
Muffins:
- 1/2 cup non-dairy butter, melted
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 flax eggs (2 tablespoons flax seed meal mixed with 6 tablespoons water and let rest for 5 minutes)
- 1/2 cup non-dairy yogurt (I used coconut based)
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 tablespoon baking powder
- 1/2 tablespoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
Crumble:
- 4 tablespoons non-dairy butter, melted
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 cup brown sugar
Drizzle:
- 1 cup powdered sugar
- 2 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 and prepare a muffin pan with 12 liners.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer, combine butter and sugar and mix for 1 minute until well combined.
- Add in flax eggs, yogurt, and vanilla extract and mix until completely incorporated.
- Combine flour, baking powder, baking soda, salt, and cinnamon and a medium bowl and whisk well.
- In 3-4 batches, add the dry ingredients into the wet and mix until just combined.
- Divide batter into 12 muffin cups (~2 heaping tablespoons per muffin).
- Combine all crumble ingredients in a small bowl and mix with a fork until a wet crumbly texture forms.
- Using your fingers, crumble 2 tablespoons of crumble mixture over the top of the batter in each muffin cup and lightly press into the batter.
- Place in the preheated oven and bake and bake for 16-18 minutes until golden brown.
- While muffins are baking, combine drizzle ingredients in a small bowl and set aside.
- Remove muffins from the oven and allow to cool before drizzling with glaze. Enjoy!
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, dessert
Keywords: vegan coffee cake muffins, vegan muffins, vegan baked goods
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