Cinnamon Streusel Mini Muffins

4.84 from 12 votes

Cinnamon Streusel Mini Muffins are so simple and will fill your kitchen with a spicy sweet cinnamon aroma.

Course Breakfast

Cuisine Muffins

Prep Time 30

Cook Time 16

Total Time 46

Servings Muffins

Calories 75kcal

Author Ginny McMeans

Ingredients

Muffins:

1 cup all-purpose flour
¼ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon salt
½ cup dairy-free milk I used Coconutmilk
1 tablespoon flax meal egg - that is 1 flax seed meal and 3 Tablespoons water
3 tablespoons dairy-free butter, melted

Streusel:

¼ cup dairy-free butter, softened
¼ cup granulated sugar
¼ cup brown sugar
⅓ cup whole wheat flour
½ teaspoon cinnamon
¼ teaspoon nutmeg

Instructions

Lightly oil 12 mini muffins tins/silicone cups. Silicone mini muffins cups work wonderfully for keeping a smooth and easily removable muffin.
Muffins:
Mix the flax seed meal egg and set aside for about 5 minutes to gel a bit.
In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt.
In a small bowl mix the coconut milk, melted vegan butter and mixed flax seed egg until well blended. Stir wet ingredients into dry ingredients until just combined. Do not over mix.
Divide batter into muffin cups.
Streusel:
Cream the butter and add the sugars and mix well.
Add the flour and spices.
Mix well.
Sprinkle all over each muffin.
Bake at 350 degrees for 10 to 12 minutes.

Notes

IF FREEZING:

Vegan Mini Muffins freeze beautifully. They will keep in the fridge for about a week and in the freezer for 6 months.

TO DEFROST:

The muffins take no time to defrost so you can just take them out of the freezer and be enjoying them in about a half an hour. You could also zap them in the microwave for a few seconds. Like about 15 seconds. Be careful the streusel will be burning hot.

Nutrition