Vegan Bakery Style Cinnamon Streusel Muffins

Vegan Bakery Style Cinnamon Streusel Muffins

Soooooo, I guess a recipe is a success when, while testing these, I promptly ate 3 muffins back-to-back with no shame?? Yes, I think so. They are that good. I use to love traditional cinnamon streusel muffins back in the day, but they were always loaded with so much butter. Even the vegan versions I've seen are loaded with butter or oil. Well, these have NO OIL! And I promise you won't be missing it either. These babies are SUPER moist and buttery. A cinnamon streusel muffin without any oil? Has it been done? I don't know, but today it's happening folks, lol!! Ok, I'm just a wee bit giddy over these.

So, typically streusel toppings are made with flour, sugar and butter. The butter is needed to hold the flour together and make that crunchy topping after they bake. Yum, right? Well, my "butter" idea is using almond flour. It has the fat needed to give that buttery taste and it crisps up with the brown sugar beautifully in the oven. I got this idea for my topping based on the fact that I almost always use almond flour in place of oil in my baked goods for the past 4 years. You do NOT need oil because the almond flour is so buttery and moist and gives the fat needed for the structure, taste and texture that fat gives. I didn't want these to taste like diet streusel muffins, no thanks. So, the almond flour makes them SO moist and rich, but still much less heavy than the butter or oil-loaded versions.

I used almond flour on top of my Cinnamon Pecan Crisp before, so I knew it would work well here. However, on that crisp, the topping is rather hefty, thick and loaded with oats. I didn't want a heavy topping like that, so just using almond flour mixed with the sugar and a small amount of milk did the trick.

I used spelt for a whole grain version instead of all-purpose flour. It has a more earthy taste to it than the all-purpose versions, but it's still an oh-just-as-delicious version! In fact, I prefer the depth of flavor, as it really brings out the cinnamon more.

What makes these muffins so bakery-ish and incredible?? Well, they are super moist thanks to the almond flour, coconut milk and light brown sugar. Since there is no oil and not a lot of fat, the light brown sugar is pretty important here. The molasses in the brown sugar gives extra moisture and also gives a wonderful hearty texture to these muffins. I really love texture in a muffin. The muffin base itself is perfectly sweetened, not too sweet, so that the topping is the sweeter part. Think...sweet, crunchy, cinnamon-y and addicting! I'm telling you, even Mr. Picky (hubby) absolutely LOVED THESE. Go make them and leave me feedback below after you do. I'd love to hear!

Also, I made another video! Are you all enjoying the videos and would like to see more?? They take a lot of time to create, so please let me hear from you if you like them and be sure to subscribe to my Youtube channel and comment there πŸ™‚

Vegan Bakery Style Cinnamon Streusel Muffins

Yields 9 tall muffins

These Vegan Bakery Style Cinnamon Streusel Muffins are a beautiful memory to the ones we ate growing up, but don't have all of that butter or oil. These are dairy-free, oil-free and made with whole grain spelt flour and almond flour. They bake up deliciously moist, perfectly sweet and with a glorious crunchy cinnamon topping!

15 minPrep Time

22 minCook Time

37 minTotal Time

Save RecipeSave Recipe

Ingredients

    Cinnamon Streusel Topping
  • 1/2 cup + 2 tablepoons (70g) blanched almond flour
  • 1 tablespoon + 2 teaspoons (17g) potato starch
  • 1 1/4 teaspoons (2g) cinnamon
  • 7 tablespoons (90g) light brown sugar
  • 1 1/2 tablespoons "lite" canned coconut milk
  • For the Muffins
  • 1 cup (132g) spelt flour
  • 1/2 cup (56g) blanched almond flour (See NOTE)
  • 2 tablespoons (20g) potato starch, not flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon (4g) fine sea salt
  • 1 tablespoon (6g) ground cinnamon
  • 1/2 cup lightly packed (95g)light brown sugar (do not sub this, the molasses in the brown sugar is needed for moisture. For a refined sugar-free option, you can make my 5 minute homemade coconut brown sugar here )
  • 1 cup (250g) "lite" canned coconut milk, room temp, shaken well
  • 2 teaspoons (10g) vanilla extract
  • Note: Do not use Bob's Red Mill Almond Flour for these muffins. His almond flour is gritty and gives very poor results in baking. They will end up too wet/dense. I recommend HEB brand (if in TX), Kroger "Simple Truth" brand, Honeyville or King Arthur are all good. You can buy them on Amazon as well. As always, I highly recommend using a kitchen scale for baking. We all measure differently and it's important to weigh ingredients for accurate results. I use this scale and love it. If you absolutely cannot use a scale, then measure your dry ingredients by placing your cups and scooping up the flours, making sure there are no gaps and leveling off. With almond flour and starch, you will want to make sure to lightly pat down before leveling off. Do the same with the brown sugar.

Instructions

  1. Preheat an oven to 375 F degrees and lightly spray a muffin pan for 9 muffins. This number ensures they are nice and tall and resemble close to a bakery-style look. I typically always use liners for muffins, but in this case, I lightly sprayed my pan with nonstick spray. This makes the muffins bake up better and create that beautiful dome top and streusel spread look. Using liners will not bake up the same way, but will still be delicious, so use the liners if needing to 100% avoid any oil.
  2. To a medium bowl, prepare the streusel first so it is ready to go as soon as the batter goes into the muffin pan. Add all of the "topping" ingredients to the bowl and whisk well. Add the milk and stir with a spoon. You are going to press the mixture together with the back of the spoon repeatedly until it all comes together in damp crumbly pieces. Refer to video to see the look. It should be damp and sticky, but not super wet. Make sure all the flour is coated. Set aside.
  3. To a large bowl, add the spelt flour, almond flour, starch, baking powder, salt and cinnamon. Whisk very well until no lumps remain. Whisk in the brown sugar briefly.
  4. Pour the milk and vanilla over the dry ingredients and stir with a spoon until just incorporated and smooth. You want to avoid over-mixing the batter so the muffins don't turn out too tough from the gluten.
  5. To the pan, divide the batter to 9 muffins. The batter will fill up fairly high. Using your fingertips, crumble the streusel topping evenly over each muffin covering all of the batter well. Break the clumps into little pieces so all the batter is covered. Gently press any pieces that fall to the side to the streusel topping, making sure they will stick once baked.
  6. Bake for 20-25 minutes until a toothpick is clean and they have risen high and have a dome shape. Each batch I did was perfect at 22 minutes. Let cool 20-30 minutes, as they will still be rather moist and finish cooking. If you sprayed the pan, then you should be able to gently rotate the muffins to release them. Enjoy! Keep them stored at room temperature in a sealed container. The crunchy topping will soften overnight some.
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41 Comments

  1. These look and sound delicious! I can see your excitement, Brandi! I could only imagine how amazing they must smell fresh out of the oven! I'm getting hungry just by watching your fantastic video, yum!
    • brandi.doming@yahoo.com
      Thank you so much Florian and thank you for watching!
  2. Can these be made with a gluten free flour? Thank you.
    • brandi.doming@yahoo.com
      Hi Mary, I haven't tested them with gluten-free flour, so I can't say. You can try subbing the spelt flour portion for an all-purpose gluten-free flour blend (one without gums added and a rice flour blend) and it may work. Let me know if you try it! I'm planning on testing a gluten-free version too when I get a chance.
    • These look incredible! I actually started salivating while watching the video. One question...the video indicates tapioca starch but your written recipe states potato starch. Could you clarify for me? Thanks! πŸ˜„
      • brandi.doming@yahoo.com
        Thank you so much Anne! So sorry about that, the video has a typo, it should definitely be the written recipe, using potato starch! :)
  3. This sounds great, I want one right now! :) How about Trader Joe Almond Flour? I never had it, but I will go there on Sunday. Thank you! Ingrid
    • brandi.doming@yahoo.com
      Hi Ingrid! Yes, I think it should work as long as it's blanched almond flour (without skins) and not the almond meal. Blanched almond flour lends a fluffier/more moist result. Let me know if you try them!
  4. I just sat down with a cup of tea and I'm dying for one of these. Too bad I can't reach through my computer screen and grab one or two, or three. ;) I love how simple this recipe is. Thanks!
    • brandi.doming@yahoo.com
      Thank you so much, Linda!
  5. That topping looks amazing!!! I've tried to make my own vegan streusel topping recipe before and it was a huge bomb, so I'm really impressed with yours!
    • brandi.doming@yahoo.com
      You are so sweet, thank you Dianne! Oh trust me, I had a few failed attempts before nailing this one, lol! The brown sugar and starch with the fat from the almond flour were really key in giving that crunchy texture!
  6. Definitely a success!! And possibly also a danger to have around cinnamon lovers like me, I could see the whole batch being about...3 servings :D Cinnamon, streusel, and muffin--three of my favorite words in the baking world and you put them all into one perfect fluffy healthy golden-delicious bite! I have tried so many different ways to make oil-free streusel as well, and so often it turns out more dry and crumby like granola or something. Almond flour is absolutely the best oil-free streusel secret I have found too, and it toasts up so perfectly. And I know the inside texture is amazing on these muffins because they are one of your baking creations after all. This is the kind of recipe that I want to bake in a jumbo muffin tin with the fancy parchment paper liner, grab straight out of the pan still warm, and dig into making a complete streusel mess to clean up later piece by delicious piece! Oh and coffee on the side of that muffin-eating fantasy wouldn't hurt :) In love with these Brandi, they are perfect!
  7. Girl, when I was a kid, our local bakery made a cinnamon streusel cake to which I was utterly addicted. I can't wait to try this!
    • brandi.doming@yahoo.com
      Thank you Annie! I know what you mean, I used to devour these from buying them and they are a classic that I have always wanted to recreate! Took me a few trials, but I'm happy I feel like a kid again eating these :)
  8. Hi Brandi! Can I use all purpose flour in place of the spelt flour? I'm trying to keep my cost down. I'll have to buy the blanched almond flour special for this recipe but I know you use it frequently in your recipes so I'm ok with buying it.
    • brandi.doming@yahoo.com
      Hi Diane! Yes, all-purpose should definitely work :) Let me know what you think after you make them!
      • Thank! I sure will!!! 😊
    • brandi.doming@yahoo.com
      Oh, and they will rise quite a bit more too. All-purpose has a larger rise than spelt, so you should end up with some glorious fluffy muffins!
  9. The crumble topping is all the matters ;) ooooo I could eat crumble topping by the spoonful :P
    • brandi.doming@yahoo.com
      Seriously, me too!
  10. These look and sound delicious!! I love cinnamon and crunchy and soft combinations. Totally right up my alley. Also, Wellbees super fine almond flour from amazon is awesome too! Great job!!
    • brandi.doming@yahoo.com
      Thank you! Sweet, cinnamon and crunchy are where it's at! Oh, cool, good to know!
  11. Oh, hello little cinnamon beauties!! That streusel!!!! By the way, I have your Perfect Vegan Chocolate Chip Cookies in the oven right now! :)
    • brandi.doming@yahoo.com
      OH yay!! Awesome! I hope they are a hit girl, thank you so much for making them! Let me know :) xx
  12. I love cinnamon anything, especially when it's a muffin with a streusel top! I love the way you made the streusel too. Almonds are so versatile!
    • brandi.doming@yahoo.com
      Thank you Mel! I'm a cinnamon addict!
  13. I would be super giddy too if I created this recipe! Brandi, these look absolutely incredible!!! So much cinnamon-y goodness and that delicious streusel topping....the kid in me would eat the tops off of all of these muffins! We used to eat these streusel, crumb top muffins growing up and they were my favorite, but they were far from healthy. Leave it to you to create a butter/oil free version. Also, love the video and these dark, rustic photos! Beautiful! xo
    • brandi.doming@yahoo.com
      Thank you so much friend! I know, that crunch sweet streusel topping is the best part. Olivia and Jay both went absolutely nuts over these!! We can't stop eating them, haha! Thank you so much for the photo compliments, that really means so much to hear that! xoxo
  14. I had no idea that almond flour could do so much! I will be trying it more and more. Thanks!
    • brandi.doming@yahoo.com
      It's amazing stuff, thank you Tonette!
  15. OMG! These are delicious and super easy! Will definitely be a repeat in our house. Thank you for the delicious recipes 😁
    • brandi.doming@yahoo.com
      So very happy to hear that Karen, thank you so much for the wonderful review and pic on Facebook! :)
  16. These are gorgeous, Brandi! That topping!
    • brandi.doming@yahoo.com
      Thank you so much Becky!
  17. Brandi, these cute little muffins look coffee shop-worthy!! And like you said, you KNOW you've nailed it when you can't stop at 1...or 2. I love the idea of using almond flour for a crunchy/streusel topping, I seriously would've never thought about it but it totally makes sense! These look heavenly, perfect for a cold winter morning with some coffee. Love!
    • brandi.doming@yahoo.com
      Too sweet, thank you so much Sara for your kind words!
  18. I just finished making a double batch of these because the batch I made a few days ago is already gone! In fact, I left a note for my daughter telling her she could have the last one, to which my husband replied, "Why does she get the last one?!?" You know when a muffin comes before the needs of Daddy's Little Girl, those are damn good muffins! ;) But seriously, they are wonderful, Brandi! I used an all-purpose gluten-free flour to replace the spelt and they turned out great. I noticed on your video you wrote tapioca starch, so I tried that this time in lieu of potato. If there was a difference, I couldn't detect it. Also, since most of the stores around here only sell Bob's almond flour, I used his ultra fine blanched almond variety and put it in my Vitamix for a few secs to make sure it was finely ground. While they were baking I made some of your pizza hummus and pizza sauce. (Can't wait to try your avocado pizza toast idea!) Time for some lunch and dessert on this cold snowy day! As always, thanks for the amazing recipes, Brandi!
    • brandi.doming@yahoo.com
      Hi Colleen! Oh gosh, your comment made me laugh! Too funny about your hubby saying that! I'm so very happy to hear you all loved these so much and that a GF blend worked out! Thank you so much for always leaving such wonderful revies, I truly enjoy reading them and hearing from you so much!
  19. BRANDI‼️❀️❀️❀️ Remember when I told you this πŸ•afternoon that I just pulled out those "Bakery Style Cinnamon Streusel Muffins" out of my oven & can't wait to try them!?😳 Guess what?πŸ€” Had my first bite, I 😲 immediately did my bowling strike dance in my kitchen & kept repeating OOOMAHGAWDDD‼️ This is truly more than a muffin.βœ¨πŸ‘ŒπŸΌπŸ˜ Then had a 2nd 😝😝muffin, still SPEECHLESS! 😱😱 #Foodgasm πŸ™ŠπŸ™ˆ I can't thank you πŸ’•πŸ’•πŸ’• enough for creating & sharing your recipes.🌟🌟🌟🌟🌟
    • brandi.doming@yahoo.com
      This review is amazing Nora, thank you so much for taking the time to leave it and sharing your wonderful photo of them on Instagram! So very happy you loved them so much!

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