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A coffee cake muffin sits next to a cup of hot tea.
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Dairy-Free Coffee Cake Muffins

I took the very best vegan coffee cake and turned it into these dairy-free coffee cake muffins with the perfect streusel topping. You'll love these tender, crumbly-topped muffins for breakfast, brunch, snack time, and even for dessert! 
Course Breakfast
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 230kcal
Author Marly McMillen

Equipment

Ingredients

Crumble Topping

  • ¼ cup coconut sugar
  • 2 teaspoons cinnamon
  • pinch of salt
  • ¼ cup vegan butter softened
  • 2 teaspoons molasses
  • ½ cup oats (I used instant)

Muffins

  • ½ cup vegan butter
  • ½ cup agave nectar (or maple syrup or honey)
  • ¼ cup Swerve (see notes)
  • ½ cup applesauce , unsweetened
  • 1 cup almond milk , unsweetened
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • 1 teaspoon apple cider vinegar
  • 1 ½ cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Cups - Metric

Instructions

  • Heat your oven to 350°F/175°C. Line muffin tins with papers or spray with vegetable spray.

Crumble Topping

  • For the Crumble Topping: combine the sugar, cinnamon, a pinch of salt, butter, and molasses in a bowl. Stir to combine. Add the oats and stir until combined. Set aside.
    Ingredients for coffee cake filling are in a bowl, including brown sugar and flour.

Muffins

  • In a large bowl, cream together the vegan butter, agave, and Swerve. Stir vigorously until light and fluffy. Add the applesauce, milk, ground flaxseed, cornstarch, and apple cider vinegar. Stir to combine.
  • In a medium-size bowl combine the flour, baking powder, baking soda, and salt. Stir to combine. Add the flour mixture to the milk mixture. Stir until just combined.
    A hand holds a measuring glass full of plant-based milk pouring it into a bowl with whipped vegan butter.
  • Pour the batter into prepared muffin tins. Evenly distribute the crumble topping across the muffins. Bake for 18 to 22 minutes, until a toothpick inserted in the middle of the muffins, comes out clean. The crumble topping should be nice and golden brown as well.
    The measuring glass is being used to pour muffin batter into papers in a muffin tin.
  • When done, remove from the oven and allow to cool slightly before serving.
  • Store muffins in an airtight container at room temperature for up to 3 days. These muffins can be refrigerated but may not be quite as moist. Refrigerate for up to 7 days or freeze for up to 1 month.

Notes

Swerve is a zero-calorie sweetener. Truvia is another good option as it does a mixture between erythritol and stevia. You can substitute granulated sugar.

Nutrition

Calories: 230kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 263mg | Potassium: 187mg | Fiber: 2g | Sugar: 16g | Vitamin A: 360IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1mg