Vegan Cinnamon Muffins Recipe - Veganese Tokyo (2024)

A recipe for vegan cinnamon muffins that are super moist and fluffy. Cinnamon-y, nutty muffins topped with sweet crunchy crumbles. If you love cinnamon, then these easy-to-make muffins are for you!

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Cinnamon Muffins

Vegan cinnamon muffins are one of my favorite breakfast foods. Since the muffins are not overly sweet, I love enjoying them with my morning cup of coffee. Of course, you could also add more sugar glaze on top and make it sweeter for a great afternoon pick-me-up snack!

What ingredients you need

Here is a list of the ingredients you will need to make these Vegan Cinnamon Muffins.

For the muffins:

• soy milk
• apple cider vinegar
• coconut oil
• vanilla extract
• all-purpose flour
• cane sugar
• ground cinnamon
• nutmeg
• baking powder
• salt
• pecans

For the Crumble Topping:

• all-purpose flour
• vegan butter
• cane sugar
• rolled oats

For the Sugar Glaze (optional):

• powdered sugar
• water

A detailed recipe with measurements is in the recipe card below.

Ingredient Notes

Soy milk – can be subbed with any other non-dairy milk.

Apple cider vinegar – if you don’t have ACV, you can use lemon juice or white vinegar.

Cane sugar – cane sugar works best for this recipe. It has a bold, slightly vanilla like taste, and it isn’t overly sweet. If you don’t have cane sugar, coconut sugar will be the best substitution.

Pecans – I love adding nuts in the muffin for added crunch and texture. My favorite for this recipe is pecan nuts, but walnuts, almonds, and cashews will work as well.

Vegan Butter – can be subbed with vegan margarine or coconut oil.

How to make Vegan Cinnamon Muffins

A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process.

1. Make the buttermilk – combine non-dairy milk and apple cider vinegar and let it sit for 10 minutes.
2. Make the muffin batter – add all the ingredients for the muffin to a bowl and mix to combine. Pour the batter into a muffin tin.
3. Make the crumble topping – add the ingredients for the crumble topping to a bowl and mix well. Use your hands to incorporate the butter and form clumps. Sprinkle the crumble over the muffin batter.
4. Bake – bake in a preheated 210C/410F oven for 20 to 25 minutes.
5. Cool – let the muffins cool completely before taking them out of the tin. Enjoy them on their own, or add a glaze on top for a sweeter dessert-like muffin.

How to Store

Store the muffins in an airtight container for up to 3 days at room temperature. In the refrigerator, they will keep for up to 1 week. Keep in mind though, storing muffins in the fridge will make them slightly denser.

Pro Tip: line the container with paper towels to prevent the muffins from getting soggy.

You can also store the muffins in a freezer for up to 2 months. Store them in an airtight container. To defrost, place them at room temperature for 45 minutes.

Looking for other vegan Dessert options?

• Vegan Coffee Cake
• Vegan Brownies
• Vegan Chocolate Mousse

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me@veganesetokyoon Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

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