The Best Vegan Cinnamon Streusel Muffins are tender and moist with a cinnamon swirl and topped with crunchy streusel and sweet glaze. Enjoy these muffins with coffee in the morning or a sweet snack in the afternoon.
Sweet brown sugar cinnamon swirl wrapped up in a tender muffin, this recipe will quickly convert any non-believer that vegan desserts are just as delicious as their dairy filled counterparts.
I was inspired by one of my own of my favorite Cinnamon Swirl Muffins to bring you this simple and delicious streusel muffin recipe made using vegan ingredients.
How to make cinnamon streusel muffins
- Make the streusel – Prepare your streusel by placing the flour, sugars and cinnamon into a shallow bowl and stir to combine. Add in the coconut oil and mix until crumbles form. Place the streusel in the refrigerator while you prepare the muffins.
- For the cinnamon swirl – In a bowl, stir together the swirl ingredients and set them aside.
- Make the muffins – In a large mixing bowl, stir together the dry ingredients for the muffins. In another bowl, whisk together the wet ingredients including the brown sugar. Add the wet ingredients to the dry and stir just until no dry spots remain.
- Assemble and bake – Preheat the oven to 400 F and prepare a muffin pan with 12 liners. Use a cookie scooper to scoop roughly 1 1/2 tablespoons of batter into the bottom of the liners. Sprinkle with cinnamon sugar and cover with the remaining batter. Top with streusel and bake.
- Top with glaze – Stir together the glaze ingredients and drizzle over the muffins before serving.
commonly asked questions
If you have any left of over streusel, you can place it in an airtight container and freeze it for 3 months or store it in the refrigerator for up to 5 days.
Yes, you can freeze these muffins for up to three months as long as you store them in an airtight container or plastic zip bag.
If you love these cinnamon streusel muffins, you will love some of these cinnamon inspired recipes:
Cinnamon Sugar Banana Bread Donuts
Happy Baking!
The Best Vegan Cinnamon Streusel Muffins
Equipment
- Mixing bowls
- Muffin Pan
- muffin liners
Ingredients
cinnamon streusel topping
- ¼ cup all purpose flour
- 2 tbsp rolled oats
- 2 tbsp organic brown sugar packed
- 2 tbsp organic cane sugar
- 1 tsp cinnamon
- 2 ½ tbsp coconut oil melted
cinnamon swirl filling
- ⅓ cup organic brown sugar packed
- 1 ½ tsp cinnamon
muffin batter
- 1½ cup organic all purpose flour
- ¼ cup organic whole wheat flour
- 1 tbsp baking powder
- ¼ tsp sea salt finely ground
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- 1 cup ripe mashed banana (about 2 med. bananas)
- ½ cup almond milk or plant milk
- ½ cup coconut oil melted
- ¾ cup organic brown sugar packed
- 2 tsp vanilla extract
glaze
- ⅓ cup organic powdered sugar sifted
- 1-2 tbsp almond milk
Instructions
- Make the streusel – Prepare your streusel by placing the flour, oats, sugars and cinnamon into a shallow bowl and stir to combine. Add in the coconut oil and mix until crumbles form. Place the streusel in the refrigerator while you prepare the muffins.
- For the cinnamon swirl – In a bowl, stir together the swirl ingredients and set them aside.
- Make the muffins – In a large mixing bowl, stir together the dry ingredients for the muffins. In another bowl, whisk together the wet ingredients including the brown sugar. Add the wet ingredients to the dry and stir just until no dry spots remain.
- Assemble and bake – Preheat the oven to 400 F° and prepare a muffin pan with 12 liners. Use a cookie scooper to scoop roughly 1 1/2 tablespoons of batter into the bottom of the liners. Sprinkle with cinnamon sugar and cover with the remaining batter. Top with streusel and bake the muffins for 18-22 minutes. Stir together the glaze ingredients and drizzle over cooled muffins.
