Ingredients:
For the Muffins:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup non-dairy milk (e.g., almond, soy, or oat milk)
1/4 cup vegetable oil or melted coconut oil
1/4 cup applesauce
1 tablespoon lemon juice or apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For the Cinnamon Streusel Topping:
1/4 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons vegan butter or coconut oil (solidified), cold
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Mix the Wet Ingredients:
In a large bowl, whisk together the non-dairy milk, vegetable oil, applesauce, lemon juice, and vanilla extract.
Combine the Dry Ingredients:
In another bowl, mix the flour, sugar, baking powder, baking soda, and salt.
Combine Wet and Dry Ingredients:
Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
Prepare the Streusel Topping:
In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the vegan butter or coconut oil using a fork or pastry cutter until the mixture resembles coarse crumbs.
Fill the Muffin Tin:
Divide the muffin batter evenly among the muffin cups, filling each about 2/3 ful
Add the Streusel Topping:
Sprinkle a generous amount of the streusel topping over each muffin.
Bake:
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
