Vegan Crumble Muffins Recipe By Tasty

VEGAN BERRY CRUMB MUFFINS

Vegan Berry Crumb Muffins image

Fluffy, sweet, berry-stuffed and cinnamon-infused, super tender and moist, with a sweet crumbly topping. These quick and easy to make muffins are perfect for a special brunch or a wonderful breakfast treat.

Provided by Sam Turnbull • It Doesn't Taste Like Chicken

Time 35m

Number Of Ingredients 14

Ingredients

1/4 cup all-purpose flour
1/3 cup white sugar
2 tablespoons vegan butter, (melted)
1/2 teaspoon cinnamon
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup plant-based milk ((such as soy or almond))
1/2 cup light oil ((such as canola or vegetable))
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 1/2 cups mixed berries ((fresh or frozen and thawed* see notes))

Steps:

Preheat your oven to 400F (200C). Line 12 wells of a muffin pan with paper liners or lightly grease the pan.
To make the crumb topping: in a small bowl, mix together all the crumb topping ingredients with a fork until crumbly. Set aside.
To make the berry muffins: In a large bowl whisk together all the dry ingredients.
In a medium bowl mix together the plant-based milk, light oil, lemon juice, and vanilla extract. Pour wet into dry and mix until just combined. Don't over mix, lumps are totally cool. Add in the berries and lightly fold them in.
Divide the batter evenly among into the prepared muffin tin. Top each with a spoonful of the crumb topping mixture, dividing it evenly among all 12 muffins. Bake 18 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan.

Nutrition Facts : Calories 242 kcal, Carbohydrate 35 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 113 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

VEGAN CRUMBLE MUFFINS RECIPE BY TASTY

Vegan Crumble Muffins Recipe by Tasty image

Here's what you need: canola oil, vegan buttermilk, brown sugar, granulated sugar, vegan eggs, vanilla extract, all-purpose flour, baking powder, cinnamon, salt, chopped apple, vegan butter, brown sugar, granulated sugar, all-purpose flour, rolled oats, cinnamon

Provided by Luisa Campos

Categories Bakery Goods

Yield 12 muffins

Number Of Ingredients 17

Ingredients

½ cup canola oil, or vegetable oil
½ cup vegan buttermilk, mix 1/2 cup of non-dairy milk, such as almond or soy, and 1/2 tsp of apple cider vinegar and rest for 10 minutes
½ cup brown sugar
¼ cup granulated sugar
2 vegan eggs, I used Bob's Red Mill Egg Replacer but you can use flax eggs or any egg replacer of your preference
1 ½ teaspoons vanilla extract
2 cups all-purpose flour, or gluten-free flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 ½ cups chopped apple, or pear, or 1 cup cranberries or blueberries, or fruit of choice
3 tablespoons vegan butter, or coconut oil, melted
6 tablespoons brown sugar
1 tablespoon granulated sugar
½ cup all-purpose flour
2 tablespoons rolled oats
1 dash cinnamon

Steps:

Preheat your oven to 375° F (190°C) and line a muffin tin with paper liners or grease and flour.
In a bowl whisk oil, buttermilk, and both of the sugar until they are dissolved.
Mix in the eggs and the vanilla extract until they are well incorporated.
Separately, stir together flour, baking powder, cinnamon, and salt.
Mix the dry ingredients to the wet ones gradually until just combined, don't over mix.
Fold in the apples or the fruit of your choice.
Divide the batter in the muffin tin, use a ice cream scoop or a ¼ cup measurement.
For the crumble, mix the melted butter with the sugars, then add the flour, oats, and cinnamon. Mix it with a spoon or a fork if you want until crumble pieces form.
Top the muffins with the crumble mixture evenly.
Bake the muffins for 25 minutes or until a toothpick comes clean after inserted in the center of your muffins.
Allow muffins to cool before eating.

Nutrition Facts : Calories 283 calories, Carbohydrate 39 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 15 grams

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