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!Print
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!
- 1 ½ cups of all-purpose flour
- ¾ cup of granulated sugar
- 1 teaspoon of ground cinnamon
- ½ teaspoon of salt
- 2 teaspoons of baking powder
- 1 cup of mashed banana (approximately two medium-sized ripe spotty bananas mashed well with a fork)
- ½ cup of canola oil
- ⅓ cup of soymilk
- 2 teaspoons of pure vanilla extract
- ½ cup of diced fuji apple (skin can be left on)
- ¼ cup of all-purpose flour
- 3 tablespoons of packed brown sugar
- ¼ teaspoon of ground cinnamon
- 1 pinch of salt
- 2 tablespoons of chilled vegan butter
- 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!
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
- 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!
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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!