You know those types of muffins where you tell yourself it's a healthy breakfast food, but your taste buds know the real truth: you're secretly eating dessert. These Vegan Berry Crumb Muffins are those kind of muffins. Fluffy, sweet, berry-stuffed and cinnamon-infused, with a sweet crumbly topping- crumbs never tasted so good. These muffins are closer to a donut than they are to any type of health food, and I'm pretty much obsessed with each and every delicious crumbly morsel.
If there are any of you who are reading this and thinking, "nuh-uh my breakfast needs to be healthy for reals, yo!" Don't worry, I've got you covered. Try my Healthy Vegan Breakfast Cookies, Banana Bread Oatmeal (my fave), Pumpkin Spice Oatmeal, or any one of my 10 Vegan Dessert Smoothies (that are secretly healthy). But for those of you who want a little treat, are hosting a brunch, or you want to experience perfect fluffy berry bliss, these are the muffins for you!
Do you see that insane berry deliciousness up there!? ↑↑↑ Yeah, I'm drooling too.
Bursting with berry flavour, sweet cinnamon crumbs, super tender and moist, this is my kinda perfect breakfast treat.
To make Vegan Berry Crumb Muffins: start by making the crumb topping. In a small bowl, mix together all the crumb topping ingredients with a fork until crumbly. Set aside.
Now make the vegan berry muffins by taking a large bowl and whisking together all the dry ingredients.
In a medium bowl mix together the plant-based milk, light oil, lemon juice, and vanilla extract. Pour wet into dry and mix until just combined. Don't over mix, lumps are totally cool. Add in the berries and lightly fold them in.
Divide the batter evenly among into the prepared muffin tin. Top each with a spoonful of the crumb topping mixture, dividing it evenly among all 12 muffins.
Bake 18 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan. Omnomnom!
(click stars to vote)
Vegan Berry Crumb Muffins
Servings: muffins
PRINT
PIN
COMMENT
Ingredients
Crumb topping:
- ¼ cup all-purpose flour
- ⅓ cup white sugar
- 2 tablespoons vegan butter,, melted
- ½ teaspoon ground cinnamon
Dry ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet ingredients:
- ¾ cup plant-based milk, (such as soy or almond)
- ½ cup light oil, (such as canola or vegetable)
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 ½ cups mixed berries, (fresh or frozen and thawed* see notes)
Instructions
- Preheat your oven to 400F (200C). Line 12 wells of a muffin pan with paper liners or lightly grease the pan.
- To make the crumb topping: in a small bowl, mix together all the crumb topping ingredients with a fork until crumbly. Set aside.
- To make the berry muffins: In a large bowl whisk together all the dry ingredients.
- In a medium bowl mix together the plant-based milk, light oil, lemon juice, and vanilla extract. Pour wet into dry and mix until just combined. Don't over mix, lumps are totally cool. Add in the berries and lightly fold them in.
- Divide the batter evenly among into the prepared muffin tin. Top each with a spoonful of the crumb topping mixture, dividing it evenly among all 12 muffins. Bake 18 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan.
Notes
Nutrition
Bon appetegan!
Sam.
Martha says
Grate recipe..Thank u!!!!
Jess @ It Doesn't Taste Like Chicken says
We're glad you like it!
Taryn E says
I return to this recipe often. It's great! I often will change some of the fruit or ratios but it always turns out great. I highly recommend!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! Thanks for your review!
Vicki says
I love this recipe once I cut down the sugar! It is easy to make and instead of throwing it into muffin tins since I don't have, I put it into one dish and bake it together.
Raye says
Will swapping applesauce for oil be deterimental to the recipe?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Raye, I haven't tested it for this recipe, but I recommend reading the oil-free section in my dietary preference guide here. Enjoy!
Michelle Bos-Lun says
Very tasty, but I wish I had cut the sugar by at least a third. They are more like cupcakes than muffins. Fun for a summer dessert with the way the recipe is written.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your experience!
Rebecca says
I made these yesterday and they are delicious! I was looking for a crumble top vegan blueberry muffin recipe and yours came up and it just looked like something I would like to eat. Thank you for the recipe e book, I am just starting to cook, been vegan for 5 years, just a lazy vegan. I eat the same thing over and over- but now I live with 2 meat eaters and I must learn how to cook to convert them, I am trying to do it without their knowing so the recipes have to be tasty. I think you can help me by the looks of your recipe book. I am a vegan for the animals.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's wonderful Rebecca! Lots of meat-eater approved vegan recipes here 🙂