By leah jones
With the price of eggs going up, there's never been a better time to experiment. This vegan cinnamon sugar muffins with glaze recipe is a must try for everyone, no matter your diet.
1 3/4 cups of all-purpose flour 3/4 cup of granulated sugar 2 teaspoons of baking powder 1/2 teaspoon of baking soda 1/2 teaspoon of salt 1 teaspoon of cinnamon
1/2 cup of non-dairy milk (almond, soy or oat) 1/2 cup of unsweetened applesauce (or mashed banana) 1/3 cup of melted coconut oil (or vegetable oil) 1 tsp of vanilla extract
2 tbsp of granulated (or brown) sugar 1 tsp of cinnamon
1/2 cup of powdered sugar 1-2 tbsp of non-dairy milk 1/2 tsp of vanilla extract
Preheat your oven to 375°F. Then line a muffin tin with paper liners or lightly grease it with vegan butter.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together non-dairy milk, applesauce, melted coconut oil and vanilla extract.
Pour the wet ingredients into the dry ones and mix until combined. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
For the sugar topping, mix sugar and cinnamon in a small bowl. Set the bowl to the side. For the glaze topping, whisk together powdered sugar, non-dairy milk and vanilla extract. Set the bowl to the side.
Remove the muffins from the oven. Let them cool for five minutes, then transfer to a wire rack.
While the muffins are still warm, brush the tops lightly with melted coconut oil or non-dairy milk, then sprinkle the cinnamon sugar on top. Drizzle the glaze over the cooled muffins and serve.
You omit the extra glaze and extra sugar for the icing and filling if you desire, but you will not want to omit the sugar from the muffin batter or dough as it helps keep pastries soft and moist.
You can leave these vegan cinnamon sugar muffins on the counter for up to two days or in the fridge for up to five days. You can also freeze them to store them longer and reheat them at 350 degrees for 25 minutes.
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