Vegan Berry Crumb Muffins
Fluffy, sweet, berry-stuffed and cinnamon-infused, super tender and moist, with a sweet crumbly topping. These quick and easy muffins are perfect for a special brunch or a wonderful breakfast treat.
Fluffy, sweet, berry-stuffed and cinnamon-infused, super tender and moist, with a sweet crumbly topping. These quick and easy muffins are perfect for a special brunch or a wonderful breakfast treat.
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 3/4 cup white sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/3 cup white sugar
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 cup light oil ((such as canola or vegetable))
- 2 tablespoons vegan butter (melted)
- 3/4 cup non-dairy milk ((such as soy or almond))
- 1 1/2 cups mixed berries ((fresh or frozen and thawed* see n
- Carbohydrate 28.6254770788483 g
- Cholesterol 0.544444443339853 mg
- Fat 0.312213123645594 g
- Fiber 0.757096658448765 g
- Protein 2.34339133455832 g
- Saturated Fat 0.105276296515417 g
- Serving Size 1 1 muffin (48g)
- Sodium 246.16992218453 mg
- Sugar 27.8683804203995 g
- Trans Fat 0.0741602295238529 g
- Calories 127 calories
Step-by-step
- 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 non-dairy 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.
While traditional coffee cakes rely on heavy dairy to achieve a tender crumb, plant-based quick breads achieve a similarly delicate interior through the proper emulsification of oil and non-dairy milk. Retaining moisture in dairy-free baked goods requires careful attention to mixing technique, as overdeveloping the gluten network yields tough results. Leftover muffins possess a remarkable capacity for second-day transformation when handled correctly. Rather than serving them cold from the container, revive day-old pastries to restore their structural integrity and contrast.
- Warm refrigerated muffins in a 350-degree oven for five minutes to recrisp the streusel topping.
- Split stale pastries horizontally and press them flat on a hot griddle with vegan butter for a caramelized crust.
- Cube leftover baked goods and toast them at 300 degrees to produce crunchy croutons for fruit crisps or parfaits.
- Store baked items at room temperature in an airtight container lined with a dry paper towel to absorb excess ambient moisture.
- Determine visual doneness by inserting a wooden skewer into the thickest part of the center; it should emerge free of wet batter while retaining a few moist crumbs.
Properly cooled pastries can be frozen individually for up to two months. Thaw frozen portions overnight in the refrigerator before reheating.
