Vegan Cinnamon Muffins

5 from 1 vote

These delicious vegan cinnamon muffins are easy, packed with spiced flavor and perfectly soft and tender. They feature a crunchy cinnamon sugar topping and they make for such an amazing treat for the fall. 100% plant-based, egg-free and dairy-free.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Keyword: cinnamon muffins, fall dessert, vegan dessert, vegan muffins

Servings: muffins

Calories: 241kcal

Author: Jessica Laroche

Equipment

Bowls (large and small)
Large spoon and spatula for stirring
Muffin pan and muffin liners
Scale or measuring cups
Measuring spoons

Ingredients

65 g refined coconut oil or ⅓ cup
240 g Plant-based milk or 1 cup, I used oat milk from Oatly
115 g light brown sugar or ¾ cup
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon vanilla extract
270 g all-purpose flour or 2 cups (see notes)
1 tablespoon baking powder
2 teaspoon cinnamon
¼ teaspoon salt

Cinnamon sugar topping

1 tablespoon brown sugar
½ teaspoon cinnamon

Instructions

Preheat the oven to 350ºF and line a muffin pan with 9 paper liners.
In a medium bowl, add the melted coconut oil, brown sugar, vanilla extract, apple cider vinegar and plant-based milk. Whisk to combine.
In a large mixing bowl, add the flour, cinnamon, baking powder and salt. Stir to combine, then pour the wet ingredients over. Stir until the muffin batter is smooth and uniform (but do not overmix!)
Divide the muffin batter between the 9 prepared muffin liners.
In a small bowl, add the brown sugar (1 tablespoon) and the cinnamon (½ teaspoon) and stir to combine.
Sprinkle the cinnamon sugar over the muffins, then bake for 20-22 minutes or until a toothpick comes out clean. Let the muffins cool down for 5 min in the muffin pan, then transfer over a cooling rack.

Video

Notes

Ideally, use room temperature plant milk (or at least not super cold) so when it is combined with the melted coconut oil it will not trigger the oil to firm up.
Do not overmix the muffin batter or you might end up with dense or tough muffins. Once the batter is uniform and you cannot see clumps of dry flour anymore, then stop stirring!
Do not overbake the muffins! They will keep cooking for a little longer while cooling down and you don't want tough or dry muffins. You can check on them after 20 minutes (use a toothpick).
I highly recommend weighing your ingredients if you have a scale (especially for the flour) so you have proper measurements. If you must measure your ingredients using cups, then be sure to use the "Scoop and Level method"!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition