Breakfast
Rhubarb and Cinnamon Vegan Muffins with a Crunchy Topping
These muffins are a delightful blend of tart rhubarb and warm cinnamon, perfect for a cozy snack or breakfast. Topped with a crunchy layer, they offer a satisfying texture that’s both vegan and delicious.
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1 hr 15 min
Total Time
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4
Servings
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Hard
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by bringing the water and flax seeds to a boil in a saucepan. Once it boils, turn the heat down and let it simmer gently for about 30 minutes. After that, strain out the seeds and let the flax mixture cool until it’s just lukewarm.
2
Step 2
While that’s cooling, preheat your oven to 350°F (175°C) and line 18 muffin cups with paper liners. In a small bowl, mix the soy milk with the lemon juice and set it aside for about 5 minutes so it can curdle.
3
Step 3
In a large bowl, whisk together the flour, baking soda, and salt. In another bowl, blend the brown sugar and oil until smooth. Then add half a cup of your flax mixture, the curdled soy milk, and vanilla extract to the sugar and oil, stirring everything until combined.
4
Step 4
Fold the sugar mixture and chopped rhubarb into the flour mixture, being careful not to overmix—just stir until everything is combined. Spoon the batter into the muffin cups, filling each about three-quarters full.
5
Step 5
For the crunchy topping, mix together brown sugar, vegan margarine, and cinnamon until crumbly. Sprinkle a bit of this streusel over each muffin. Bake them for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Recipe
These muffins combine the tartness of rhubarb with warm cinnamon, creating a perfect balance of flavors. They are vegan, making them suitable for many dietary needs, and the crunchy topping adds a delightful texture contrast.
Serving Suggestions
Enjoy these muffins warm with a cup of tea or coffee for a cozy snack. They also pair nicely with dairy-free yogurt or a drizzle of maple syrup for extra sweetness.
Storage Tips
Store the muffins in an airtight container at room temperature for up to two days. For longer storage, freeze them in a sealed bag and thaw at room temperature before serving.
