Description
These Cinnamon Swirl Coffee Cake Muffins pair perfectly with a cup of coffee or frothy latte! Buttery cinnamon streusel top, cinnamon swirl in the middle – what more could you need!
Ingredients
Muffins:
- 1/2 cup vegan butter, melted
- 1 cup plain vegan yogurt
- 1/2 cup nondairy milk
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- pinch of salt
Cinnamon Swirl Center:
- 1/2 cup white sugar
- 2 tsp ground cinnamon
Streusel Topping:
- 1/3 cup all-purpose flour
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 cup vegan butter
Instructions
- Preheat oven to 350 F. Grease a 12 cup muffin tin or line with parchment liners.
- Make the muffins: In a large mixing bowl, add the melted butter, yogurt, brown sugar, vanilla extract and nondairy milk. Stir to combine.
- Add the flour, baking powder, baking soda, cinnamon and salt and stir until just combined. It will be very thick – mix until there is no more dry ingredients hiding anywhere but do not over-mix.
- Add a heaping spoonful of batter into each muffin cup, until about half way full.
- Cinnamon swirl center: In a small bowl, combine the sugared cinnamon. Add 2 tsp of the mixture into each muffin cup. Add dollops of the remaining batter overtop each muffin until cups are full. The batter is thick, so I like to use wet hands to gently press down on the batter so it covers the sugar layer completely.
- Make the streusel: in a mixing bowl, whisk together the flour, sugar and cinnamon. Grate the butter into the mixture, or use a pastry blender to combine the butter with the mixture until it resembles crumbly wet sand. Sprinkle over each muffin evenly.
- Bake for 34-36 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs clinging to it.
- Remove from the oven and let cool about 10 minutes before removing from the muffin tin and transferring to a wire cooling rack. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes