Cinnamon Crumb Muffins Recipe Vegan and Deliciously Easy

Welcome to the cozy world of cinnamon crumb muffins — vegan style! If you’re craving a warm, comforting treat that’s perfectly spiced and topped with a buttery crumbly cinnamon streusel, you’re in the right place.

These muffins are fluffy, moist, and bursting with cinnamon flavor, making them an ideal snack or breakfast option for anyone, whether vegan or not. What makes this recipe special is how easy it is to whip up without any animal products, yet it still delivers on that rich, indulgent taste you love from traditional crumb muffins.

Whether you’re a seasoned baker or a newbie looking to explore vegan baking, this cinnamon crumb muffin recipe will quickly become a favorite in your repertoire. Plus, it’s a fantastic way to impress your friends and family with a delicious, plant-based treat that’s perfect alongside a cup of coffee or tea.

Let’s dive into why these muffins are a must-try and how to make them!

Why You’ll Love This Recipe

These vegan cinnamon crumb muffins check all the boxes for a delightful baked good:

• Plant-based and dairy-free: No eggs or butter needed, just wholesome vegan ingredients.
• Perfectly crumbly topping: The cinnamon streusel adds texture and irresistible flavor.
• Moist and fluffy: Thanks to plant-based milk and oil, these muffins stay tender and soft.
• Simple ingredients: Pantry staples come together easily for a quick bake.
• Great for meal prep: Muffins keep well in the fridge or freezer for grab-and-go snacks.

Plus, this recipe is versatile enough to add your own twist—try adding chopped nuts, raisins, or even a vegan cream cheese swirl for an extra special touch.

Ingredients

• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (150g) granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 cup (240ml) unsweetened almond milk (or any plant-based milk)
• ⅓ cup (80ml) vegetable oil (such as canola or sunflower)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

For the Cinnamon Crumb Topping:

• ½ cup (65g) all-purpose flour
• ½ cup (100g) brown sugar
• 1 tsp ground cinnamon
• ⅓ cup (75g) vegan butter, melted

Equipment

• Muffin tin (12-cup capacity)
• Muffin liners or non-stick spray
• Large mixing bowls
• Whisk
• Spoon or spatula
• Measuring cups and spoons
• Cooling rack

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners or grease it lightly with non-stick spray.
2. Mix the wet ingredients: In a large bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Whisk gently and set aside for 5 minutes. This allows the vinegar to curdle the milk slightly, creating a vegan buttermilk effect.
3. Combine dry ingredients: In another large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, and salt until evenly mixed.
4. Make the batter: Pour the wet ingredients into the dry ingredients. Stir just until combined. Be careful not to overmix; a few lumps are perfectly fine and will ensure moist muffins.
5. Prepare the crumb topping: In a small bowl, mix the flour, brown sugar, and cinnamon. Pour in the melted vegan butter and stir until crumbly. The mixture should hold together loosely when pressed.
6. Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Then generously sprinkle the cinnamon crumb topping over each muffin, pressing lightly so it sticks.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Cool: Remove the muffins from the oven and allow them to cool in the tin for about 10 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

“For an extra flavor boost, sprinkle a little cinnamon sugar on top of the crumb topping before baking!”

• Substitute gluten-free flour: Use a gluten-free 1:1 baking flour to make these muffins gluten-free.
• Add-ins: Fold in ½ cup chopped walnuts or pecans for crunch, or ½ cup raisins or vegan chocolate chips for sweetness.
• Make mini muffins: Reduce baking time to 12-15 minutes for bite-sized treats perfect for parties or lunchboxes.
• Storage: Store muffins in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for longer storage.
• Vegan butter alternatives: Coconut oil can be used in place of vegan butter for the crumb topping for a slightly different texture and flavor.

Nutrition Facts

Serving Suggestions

These vegan cinnamon crumb muffins are delicious on their own, but you can enhance your experience by serving them with:

• A drizzle of vegan maple syrup or agave nectar for extra sweetness
• A smear of vegan cream cheese or nut butter for creamy richness
• A side of fresh fruit like sliced apples, berries, or banana
• A warm cup of coffee, chai tea, or your favorite plant-based latte

They also pair beautifully with other vegan breakfast treats like Panera Bread Blueberry Muffin Recipe or a savory bite from Thelma Sanders Squash Recipe.

Conclusion

These vegan cinnamon crumb muffins are a fantastic addition to any baker’s collection, offering a comforting and flavorful treat that’s free from animal products but full of classic taste. Whether you’re baking for a crowd or just yourself, this recipe is straightforward, quick, and yields consistently delicious results with a tender crumb and a crunchy cinnamon topping.

Plus, the recipe’s simplicity means you can easily customize it with your favorite nuts, fruits, or spices for a personalized touch.

Enjoy these muffins warm from the oven or packed for a grab-and-go snack during busy mornings. Don’t forget to check out other delicious recipes like the Personalized Wooden Recipe Box for organizing your favorite baking recipes or the Peda Recipe Ricotta Cheese for a sweet treat with a different flair.

Happy baking!

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