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
Scale
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