The success of last week’s Vegan Orange Cranberry Muffins really started me on a muffin kick. Muffins for everyone! Once you get a good base recipe for the batter, you can go all kinds of directions with it which is why it’s so fun to experiment with! So here’s another muffin recipe for you.
Today we’re going the cinnamon route and, oh goodness, it made my house smell incredible. I was hoping my boyfriend would come over in the evening so that when he walked in the front door he would be overcome by the enticing aroma and beg to know what magical treat I could have possibly had created. I actually ended up going over to his house instead. Oh well.
Simple recipes are definitely my thing. If you’re like me, you don’t have time during the week (nor on the weekends often!) to spend hours in the kitchen making complicated recipes, hoping they’ll turn out right. Lucky for all of us, these tasty muffins take less than an hour to make and require almost no baking skill (but if you want you can totally tell people that you slaved away for hours making them…). Rejoice!
Once again, I brought a batch of my creations to work and, once again, they disappeared quick! Who doesn’t love muffins, am I right? I always leave a little piece of paper taped to the wall describing what I brought and telling everyone to help themselves and enjoy. This time a few messages of “thanks!” were actually written back. I even got a “Deliciosos!” Of course, the boyfriend also gave them a thumbs up and particularly liked the cinnamon crumbles on top.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup non-dairy milk (I used unsweetened almond milk)
- 1/4 cup canola oil
- 1 Ener-G Egg Replacer egg (1 1/2 teaspoons egg replacer + 2 Tablespoons warm water)
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 4 Tablespoons vegan butter, melted
- Preheat oven to 375°F. Coat 11 standard muffin cups with non-stick cooking spray. Before baking, fill the unused cup about 1/3 full with water to prevent warping during baking.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon. Set aside.
- In another bowl, whisk together the milk, oil and egg replacer until well-combined. Add the milk mixture to the flour mixture and stir with a large wooden spoon only until evenly moistened. Do not over-mix. The batter will be slightly lumpy. Spoon batter into the prepared muffin cups, filling to slightly below the level of the rim.
- Next, make the streusel topping. Whisk together the flour, brown sugar and cinnamon. Pour in the melted butter and mix with a spoon until thoroughly combined. It will somewhat resemble a gritty paste. Using your fingers, crumble the streusel on top of each muffin.
- Bake for 20-23 minutes until lightly golden and a toothpick inserted in the centers comes out clean. Transfer pan to a wire rack and let cool for at least 10 minutes. Remove muffins from pan to continue cooling slightly before serving, or to cool completely before storing.
- Muffins will stay fresh stored in an airtight container at room temperature for at least 4 days.
- (serving size = 1 muffin)
- Calories: 265
- Fat: 9g
- Carbohydrates: 43g
- Sugar: 22g
- Fiber: 0g
- Protein: 3g
- Sodium: 188mg