These Vegan Coffee Cake Muffins are a delightful blend of cozy flavors and irresistible textures, perfect for any time of day. Each bite offers a tender crumb, topped with a crunchy cinnamon streusel that melts in your mouth. The subtle sweetness of the cake pairs beautifully with the warm, spiced topping, creating a harmony of flavors that feels indulgent yet wholesome. Ready in just 30 minutes, they’re an effortless treat to whip up for breakfast, a snack, or even dessert.
What makes these muffins truly special is their plant-based goodness without compromising on richness or flavor. The moist, fluffy interior contrasts perfectly with the crisp, buttery streusel, making every bite a sensory delight. Whether you’re vegan or simply exploring new recipes, these muffins are sure to become a favorite. Plus, their quick baking time means you can enjoy the comforting aroma of cinnamon and coffee cake filling your kitchen in no time.
Ingredients for Vegan Coffee Cake Muffins
- Dry Ingredients:
- 2 cups spelt flour (or substitute with all-purpose flour)
- 3 teaspoons baking powder
- 3 teaspoons cinnamon
- ½ teaspoon salt
- Wet Ingredients:
- 2 tablespoons melted coconut oil (or substitute with vegetable oil)
- ⅓ cup cane sugar (or substitute with coconut sugar)
- 1¼ cup almond milk, at room temperature (or substitute with any plant-based milk)
- 1 teaspoon vanilla extract
- Crumbly Topping:
- ⅓ cup crushed unsalted, raw walnuts (or substitute with pecans)
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon hardened coconut oil (or substitute with vegan butter)
- Optional:
- Frozen blueberries (or substitute with fresh blueberries)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Prepare a 12-cup muffin pan with cupcake liners or a light coating of cooking spray.
- Make the crumbly topping: In a small bowl, combine the crushed walnuts, brown sugar, cinnamon, and salt. Using your hands, work in the hardened coconut oil until the mixture is crumbly but well combined. Set aside.
- Prepare the muffin batter: In a large bowl, sift together the spelt flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the melted coconut oil, cane sugar, almond milk, and vanilla extract by hand.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix to ensure tender muffins.
- Layer the muffins: Scoop a heaping tablespoon of batter into each muffin cup, just enough to cover the bottom. Sprinkle a layer of the crumbly topping and a few blueberries (if using) over the batter. Add the remaining batter, followed by another layer of crumbly topping and a few more blueberries.
- Bake: Place the muffin pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out nearly clean.
- Cool and serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Perfect Pairings: Serving Suggestions
These Vegan Coffee Cake Muffins are delicious on their own, but they shine even brighter with a warm cup of coffee or tea. For a brunch spread, pair them with fresh fruit salad or a dollop of coconut yogurt. If you’re feeling indulgent, drizzle a simple glaze made from powdered sugar and almond milk over the top for extra sweetness.
Keep It Fresh: Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or reheat directly from frozen.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap spelt flour for whole wheat or gluten-free flour blends. Replace walnuts with pecans or almonds in the crumbly topping. For a different fruit twist, try diced apples or raspberries instead of blueberries. You can also add a teaspoon of orange zest to the batter for a citrusy kick.
Time-Saving Hacks for Busy Bakers
To streamline the process, prepare the crumbly topping the night before and store it in the fridge. Use a cookie scoop to evenly distribute the batter into the muffin cups. If you’re short on time, skip the layering step and simply mix the blueberries into the batter before baking—it’s still delicious!
Essential Equipment for Muffin Success
A 12-cup muffin pan is a must for this recipe. If you don’t have cupcake liners, a light coating of cooking spray works just as well. A sturdy whisk and a large mixing bowl will make combining the wet and dry ingredients a breeze. For the crumbly topping, use your hands or a pastry cutter to incorporate the coconut oil evenly.
Vegan Coffee Cake Muffins
Ingredients
- 2 cups spelt flour
- 3 teaspoons baking powder
- 3 teaspoons cinnamon
- ½ teaspoon salt
- 2 tablespoons melted coconut oil
- ⅓ cup cane sugar
- 1¼ cup almond milk, at room temp
- 1 teaspoon vanilla extract
crumbly topping
- ⅓ cup crushed (unsalted, raw) walnuts
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon (hardened) coconut oil
- frozen blueberries optional
Instructions
- Preheat oven to 350 degrees. Prepare 12-cup muffin pan with cupcake liners or cooking spray.
- Make the crumbly topping by crushing walnuts and mixing them with brown sugar, cinnamon and salt. Using your hands, work in the hardened coconut oil until incorporated but still very crumbly. Set aside.
- Make the muffins, first sift together the dry ingredients. In a separate bowl, by hand, whisk together the wet ingredients. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix.
- Scoop a heaping tablespoon of batter into each muffin cup (just enough so the batter covers the bottom. Sprinkle in some of the crumbly topping, and a few blueberries each. Add the remainder of the batter, more crumbly topping and a few more blueberries.
- Bake for 18-22 minutes or until a toothpick comes out (nearly) clean.