Vegan Crumb Muffins

Friends. Let me introduce you to my new BFF: the homemade vegan crumb muffin. Make these for your family. Make them for your friends when they come over. Bring them to your co-workers, who will love you for it. Make them for holidays. Or…just whip up a batch for yourself! Just try not to eat them all at once—you can always freeze some for later.

Made with simple ingredients I always have on hand, I love that I can easily whip up a batch of these muffins any time. After several iterations to perfect these, I’m excited that this recipe is finally ready for you! So…what are you waiting for? Grab your whisk and get in the kitchen!

The Perfect Crumbly Muffin Top

Once you make muffins with that sweet crumb topping, you may never go back! For the longest time I was intimidated by the crumb top, but that was just silly. It’s easy, and it takes just a few additional minutes of prep to dramatically increase the wow-factor of your homemade muffins.

The trick to the perfect crumb topping is “cutting in” the butter without melting it. There are several different techniques you can use to do this. The simplest way is using a pastry blender like this, but if you don’t own one, don’t fret. You can use a sharp knife, a fork, and even your hands if they’re dry, not too warm, and you work quickly to avoid melting the butter.

You’ll know you’ve achieved the perfect crumb topping mixture when it comes together when squeezed between your thumb and forefinger, but otherwise crumbles apart. When you’re adding it to the top of the muffin batter, make sure you pat it into the batter so it sticks. It’s okay if it’s very powdery, just load on a good amount!

It’s so satisfying pulling them out of the oven, feeling like a master baker. You’ll feel like a contestant on The Great British Bake Off! Don’t worry, there will be no soggy bottoms here. I’m sure even Paul Hollywood would approve.

On your mark. Get set. Baaaake!

Perfect For Any Occasion

These muffins are super versatile, and you can dress them up with fun cupcake liners and other accoutrements. Here are some of the celebrations and everyday uses they would be perfect for:

• Vegan Easter Brunch
• Vegan Valentine’s Day
• Thanksgiving
• Christmas
• Birthday Celebration (instead of cupcakes)
• School or work events
• Meal prepping
• Everyday breakfast or dessert

I just had a baby and I love making a batch of these vegan crumb muffins while my little one is sleeping, and then freezing most of them so that I have a quick treats to turn to throughout the week. It’s a great recipe for busy moms, vegan professionals, and vegan students and kiddos alike!

Fancy More Vegan Baking Recipes?

You can’t go wrong with a batch of traditional and wildly tasty Vegan Crumpets or Raspberry White Chocolate Scones to accompany a tasty tea party or brunch buffet. For the young-at-heart, Banana Chocolate Chip Muffins and Vegan Chocolate Chips Cookies are always a hit.

Sweetly spiced Vegan Pumpkin Muffins and whole food, plant-based Homemade Granola Bars are an excellent choice for lunchtime treats, hiking snacks, or anyone who is on-the-run most days.

These fresh and fruity Blackberry Muffins are moist and bursting with blackberries. You’ll fall in love with the flavor!

Vegan Crumb Muffins

Author: Michelle Cehn

5 from 11 votes

These vegan crumb muffins are a favorite in my house. Made with banana, apple, and cinnamon, they carry a banana bread vibe with cinnamon-sugary goodness that will have you reaching for seconds. Good thing they're so easy to make!

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Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 10 muffins

Ingredients

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 cup mashed banana, approximately two medium-sized ripe spotty bananas mashed well with a fork
• ½ cup canola oil
• ⅓ cup soymilk
• 2 teaspoons pure vanilla extract
• ½ cup diced Fuji apple, skin can be left on

Crumb Topping

• ¼ cup all-purpose flour
• 3 tablespoons packed brown sugar
• ¼ teaspoon ground cinnamon
• 1 pinch salt
• 2 tablespoons chilled vegan butter

Instructions

• Preheat oven to 400 degrees F. Line cupcake tin with cupcake liners.
• In a large bowl, combine the flour, sugar, cinnamon, salt, and baking powder and mix well.
• Form a well in the flour mixture and add the mashed banana, canola oil, soymilk, and vanilla extract. Gently mix together with a fork or spoon. Fold in the diced apple chunks.
• Prepare your crumb topping. Add the flour, sugar, cinnamon, and salt to a small bowl and mix well. Cut in the cold butter. To do this, slice the butter into small pieces with a knife, add it to the bowl, and then using a fork, mash the butter in with the dry mixture until combined. If necessary, you may use your hands briefly to combine, but you don't want the butter to warm and melt. The resulting crumb topping should be crumbly just barely stick together when squeezed.
• Fill your cupcake liners with batter (all the way to the top, which should make 10 muffins). Top with crumb topping, pushing it firmly into the top of the batter so it adheres to the muffin. 
• Bake for 27-30 minutes, or until the muffins start to get lightly golden on top and a toothpick comes out of the center of the muffin clean. Remove from oven and allow to cool before enjoying!

Nutrition

Calories: 280kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 211mg | Potassium: 129mg | Fiber: 1g | Sugar: 22g | Vitamin A: 50IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg

Course Breakfast, Dessert

Cuisine Amercan

Keyword crumb muffin recipe, vegan crumb muffins

Vegan crumb muffin recipe and photos by Michelle Cehn, copyright of World of Vegan™, all rights reserved. Please note that this article contains affiliate links that support our work at World of Vegan!