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! You’ll love this quick recipe for cinnamon muffins from scratch with a cinnamon sugar streusel baked right on top.
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!
Cinnamon Muffin Ingredients
First, let’s discuss the ingredients in these cinnamon sugar muffins.
- Vegetable oil — there’s no doubt that vegetable oil helps make baked goods like muffins soft and tender.
- Sugar — we’ll be using a combination of both brown and granulated sugars in this recipe as sugar helps create volume in a variety of baked goods. I find the combination of the two sugars creates the best moist muffins.
- applesauce — combined with the vegetable oil, applesauce adds even more tenderness to these muffins, while also serving as an egg replacer (more on that below).
- almond milk — you can use any plant-based milk here, I prefer using unsweetened almond milk.
- apple cider vinegar — I love the impact that apple cider vinegar has on muffins — because it enhances the leavening by activating the baking soda. In fact one of my favorite cake recipes, chocolate wacky cake, uses vinegar but you can’t taste it at all.
- all-purpose flour — all-purpose flour works great in this recipe. 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 (please note that whole wheat pastry flour is different from whole wheat flour).
- cornstarch — I find cornstarch is a great addition to my vegan baked goods. It adds both binding strength and serves to reduce the protein in the all purpose flour. It’s why cornstarch can be added to all-purpose flour to make cake flour.
- 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 — Why do we add salt to a sweet muffin? Because sweet flavors all by themselves are pretty unfulfilling. As my mom says, it’s just too sweet. Adding a little salt creates a complexity of flavors that helps the sweetness come through in its best way possible.
How to Make Cinnamon Muffins
When it comes to how to make muffins, it’s my favorite part of the process. Why? Because it’s just so easy! To prove my point, here are the steps.
Step One: Make the Streusel Topping
I like to have the streusel topping ready so that when the muffin batter is in the pan, we’re ready to top it right away to take advantage of the chemical leavening.
So, 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 while we move on to making the muffin batter.
Step Two: Make the Muffin Batter
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.
Step Three: Bake the Muffins
Next, you’ll pour the batter equally amongst the prepared muffin tins. I like using 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, 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.
Step Four: 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 brown sugar 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 and is made by combining one tablespoon of flax meal with 3 tablespoons of water
- A mashed banana is a great egg substitute, however, you should be prepared for the change in flavor that happens when adding bananas to anything (sometimes that flavor is desirable and sometimes not)
Here’s more of my favorite vegan baking tips.
Even More Vegan Muffins
If you love these cinnamon muffins, you may be itching for even more vegan muffin recipes. Here are some favorites:
- These Pumpkin Chocolate Chip Muffins are stunning and delicious
- You might want a double batch of these Cherry Muffins — they’re that good
- I love making this Vegan Banana Muffins recipe on the weekends
- Everyone loves these Peanut Butter Muffins because they taste like peanut butter cookies in muffin form (yum!)
- These Orange Poppyseed Muffins are so moist and fabulous
- Get healthy with these tasty Vegan Bran Muffins recipe!
The best muffin recipes are moist and tender, which is one reason I test all my recipes before sharing them with you!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
- 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.
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.