Vegan Cinnamon Coffee Cake Muffins

Coffee Cake Muffin with cinnamon sticks on the side.

5 from 4 votes

Vegan Cinnamon Coffee Cake Muffins

My vegan coffee cake muffins are the ultimate brunch treat! They feature a brown sugar cinnamon swirl layer in the middle, and buttery crumb topping. One bite and you'll be hooked!

Prep Time15

Cook Time22

Total Time37

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 298kcal

Author: Alissa Saenz

Ingredients

For the Crumb Topping

½ cup all-purpose flour
¼ cup organic brown sugar
1 teaspoon ground cinnamon
¼ cup vegan butter, cold

For the Cinnamon Sugar Layer

6 tablespoons organic brown sugar
1 teaspoon ground cinnamon

For the Muffin Batter

2 ¼ cups all-purpose flour
⅓ cup organic granulated sugar
¼ cup organic brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
1 cup unflavored and unsweetened non-dairy milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar

US Customary - Metric

Instructions

Preheat the oven to 425°F and line a 12-cup muffin tin with paper liners.
To make the crumb topping, first stir the flour, brown sugar, and cinnamon together in a medium bowl. Cut the butter into four or five slices, add them to the bowl, then use a pastry cutter or fork to cut the butter into the dry ingredients, continuing until the mixture resembles coarse crumbs. Place the bowl in the fridge to chill while you prepare the other ingredients.
To make the cinnamon sugar layer, stir the brown sugar and cinnamon together in a small bowl. Set it aside.
To make the muffin batter, first combine the dry ingredients. Whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
Stir the milk, oil, vanilla, and apple cider vinegar together in a small container such as a liquid measuring cup.
Add the milk mixture to the bowl containing the dry ingredients. Stir everything together just until the ingredients are fully combined. The batter will be very thick.
Distribute about half of the batter among the cups of the muffin tin, then sprinkle the brown sugar cinnamon mixture over the batter, using about 1 ½ teaspoons per muffin.
Divide the remaining batter among the muffin cups, spreading it over the brown sugar cinnamon layer. Sprinkle the crumb topping over the top layer of batter, pressing it in gently.
Bake the muffins for 8 minutes, then turn the oven temperature down to 350°F and continue baking the muffins for 12 to 14 minutes more, until the tops are domed, the topping is lightly browned, and a toothpick inserted into the center of a muffin comes out clean.
Place the muffin tin on a cooling rack. Let the muffins cool completely before removing them from the tin. Serve.

Nutrition