These super-soft cinnamon muffins come complete with a crumb topping and a light drizzle of vanilla icing. It’s like a cinnamon roll transformed into easy muffins — a perfect breakfast treat any day of the week!
I love just about everything cinnamon. Sometimes I even add a sprinkle or two to my green tea hot chocolate. So, the idea of adding cinnamon to a muffin? Well, that was a no brainer. That means this easy muffin recipe makes me happy in so many ways!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Vegetable oil — There’s no doubt that vegetable oil helps make baked goods like muffins soft and tender.
- Sugar — We’ll use a combination of granulated and brown sugar as sugar helps create volume in a variety of baked goods.
- Applesauce — Applesauce adds more tenderness to these muffins, while also serving as an egg replacer (more on that below).
- Almond milk — Use any plant-based milk here, such as unsweetened almond milk or soy milk.
- Apple cider vinegar — Vinegar enhances the leavening by activating the baking soda.
- Flour — I recommend all-purpose flour, but if you want healthy cinnamon muffins, you can add some fiber by using half whole wheat white, whole wheat, or even whole wheat pastry flour (whole wheat pastry flour is different from whole wheat flour).
- Cornstarch — I find cornstarch reduces the protein in the flour. It’s why cornstarch can be added to all-purpose flour to make cake flour substitute.
- Baking powder & baking soda — The powerful combination of baking powder and baking soda adds leavening which is important for vegan baked goods.
- Ground cinnamon — It wouldn’t be easy cinnamon muffins without a heavy dose of cinnamon!
- Salt — Sweet flavors by themselves are pretty unfulfilling. Salt adds depth of flavor.
How to Make Cinnamon Muffins
Here are the steps to make these muffins:
Step One: Make the Streusel Topping
To make the streusel, in a bowl stir together the sugar, cinnamon, and flour. Drizzle with vegan butter and stir to combine until you achieve a crumbly mixture. Cover and set this aside.
Step Two: Make Milk Mixture
In a medium bowl stir together the oil, sugars, applesauce, milk, and vinegar.
Step Two: Make Flour Mixture
In a large bowl, stir together the flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
Step Three: Make the Batter
Create a well in the middle of the flour and pour the milk mixture in and stir until just combined.
Step Four: Bake the Muffins
Next, you’ll pour the batter equally amongst the prepared muffin tins. Use a rubber spatula to get every last bit of the batter.
Then, distribute the crumble topping evenly across the top of the unbaked muffins. Use your hand to gently tamp down the crumble topping.
Place the pan in the oven and bake for 5 minutes. Leaving the muffins in the oven, turn the oven temperature down to 350°F. Bake for another 16 to 17 minutes until the muffin tops are golden brown on the edges. A toothpick inserted in the middle should come out clean.
Step Five: Drizzle with Vanilla Icing
When the muffins are done, remove the pan from the oven and allow them to cool for at least 10 minutes before drizzling with icing.
Egg Substitute for Muffins
There are many reasons to consider egg substitutes for muffins, including the fact that there are so many people who suffer from egg allergies. Besides that, animal agriculture is an environmental nightmare and also plays a part in most global health issues.
These situations aside, you may want to consider baking without eggs for this simple reason: eggs are not necessary to make delicious baked goods!
With these cinnamon muffins I’m using applesauce as an egg substitute, but here are some of my other favorite egg substitutes for muffins:
- A chia egg is simple to make and works great in everything from cookies to cakes and muffins.
- The flax egg is probably the most well-known egg substitute.
- Mashed banana is a great egg substitute, but it will impact the flavor. Sometimes that flavor is desirable and sometimes not.
New to Vegan Baking?
The idea of making cookies, cakes, or muffins without eggs or dairy can seem like a hill too tall to climb. But with the simple tips in my Guide to Vegan Baking, you’ll be baking like a vegan pro in no time!
Even More Vegan Muffins
If you love these cinnamon muffins, you may be itching for even more vegan muffin recipes. Here are some favorites:
The best muffin recipes are moist and tender, which is one reason I test all my recipes before sharing them with you!
- 1/3 cup brown sugar
- 3/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 6 tablespoons vegan butter melted
- ½ cup vegatable oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup applesauce unsweetened
- ¾ cup almond milk unsweetened
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour (see note on flour)
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- ¾ cup powdered sugar
- 1 tablespoon vegan vanilla creamer
- Preheat oven to 400°F. Line muffin tins with papers or spray muffin compartments with vegetable spray.
- In a bowl stir together the sugar, cinnamon, and flour. Drizzle with vegan butter and stir to combine until you achieve a crumbly mixture. Don't overmix. Set aside.
- In a medium bowl stir together the oil, sugars, applesauce, milk, and vinegar. Stir to combine.
- In a large bowl stir together the flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Create a well in the middle of the flour. Pour the milk mixture in and stir until just combined.
- Pour the batter into prepared muffin tins. Use a spatula to get every last bit of the batter. Spoon the crumble topping evenly across the muffins. Use your hand to gently tamp down the crumble topping. Bake for 5 minutes, then leaving muffins in the oven, turn the oven temperature down to 350°F. Bake for another 16 – 17 minutes until a toothpick inserted in the middle comes out clean. The crumble topping should be nice and golden brown as well.
- When done, remove from the oven and allow to cool for 10 minutes before drizzling with icing.
For the Icing Drizzle
- Prepare the icing by adding powdered sugar to a bowl. Add milk and whisk.
- Store muffins in an airtight container at room temperature for up to 3 days. These muffins can be refrigerated up to 7 days or frozen for up to 1 month.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.