We all have those special “firsts” we will never forget. A first kiss, first love, first house. But for some odd reason, I distinctly remember my first coffee cake. I spent the day with my friend at her house, and all we did was bake. Two kinds of cookies later, we decided to try and make our own coffee cake. We found a recipe on Pinterest and got to work.
Fast forward 6 years, and I got a request from a roommate to make the crumbly breakfast cake. But of course, I have to add little tweaks here and there to make it more interesting for myself. Whenever I make any type of coffee cake, I use the Sally’s Baking Addiction method of cutting in all of the butter just once to make both the crumb topping and the batter. This was my first time veganizing my recipe, and it came out better than I ever hoped for (not to mention my roommates were pleased). Whether you want to cheer yourself up after a bad day or just craving something sweet, these muffins will definitely do the trick!
Vegan Coffee Cake Muffins Recipe
Vegan Coffee Cake Muffins
- 2 cups flour
- ⅔ cup sugar
- 1 tsp salt
- 12 tbsp plant-based butter cold
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup buttermilk room temperature
- 1 flax egg room temperature
- 1 tsp vanilla
- ⅔ cup brown sugar
- 1 tsp ground cinnamon
- 1-3 tbsp instant coffee grounds
- Heat oven to 350º F. Line muffin tin and spray lightly with non-stick cooking spray
- Mix flour, sugar, and salt in a large bowl
- Rub the butter into the dry ingredients until crumbs form. Set aside 1 cup of crumbs for the topping
- Add baking powder and baking soda to the remaining flour mixture. Pour in the buttermilk, flax egg, and vanilla
- Mix in the brown sugar, cinnamon, and instant coffee grounds
- Fill each cup in the muffin tin roughly ⅓ of the way
- Sprinkle the reserved crumbs on the top of each muffin
- Bake for 25-30 min
- I make vegan buttermilk by adding 1 tsp of lemon juice per 1 cup of soy milk and letting it sit until slightly curdled
- Coffee cake doesn’t traditionally have actual coffee in it, but I like the flavor of it with the brown sugar. Depending on how strong you want the coffee flavor to be, 1-3 tbsp is a good range.
- The first time I made these, I filled up the tin too much and it heavily overflowed in the oven. I recommend using two muffin tins or baking them in two separate batches — they have a decent rise, so even if the tin doesn’t look full enough, I’d be cautious with your pouring!
- This recipe easily converts to a 9 in. cake pan if you don’t have a muffin tin or just prefer cake slices.
- Normally, the brown sugar and cinnamon would be added to the reserved crumbs, but I like to add them to the batter and keeping the crumb topping light colored for the contrast! If you prefer it the other way, that’s totally fine.
*Recipe adapted from Sally’s Baking Addiction.