In my recent giveaway, I asked what kind of posts you’d like to see more of in my next 365 days of blogging. I loved the answers: more thoughts on veganism and body image, more tips on how to handle social challenges as a vegan, more recipes, more ED musings. I also got a few requests for more baked good recipes. It took me over a year and a half to post my first one; now that I have, I think it’s a habit I’ll have to cultivate! Let’s begin here, with vegan streusel muffins.
Oh yes I did. Normally my muffin ventures are simple: banana walnut, carrot raisin – that kind of thing. The goal when I made these was to keep it simple, but add a finishing touch (streusel topping) that would make them look impressive.
Success! After I finished baking these, I stood back and thought, “I could not possibly have baked those. They actually look…accomplished.” And believe me, they demanded no more effort than your standard batch of vegan muffins – just a pulse or two of the Cuisinart (which could easily be a crumble in your hands, or use of a pastry cutter). Any novice baker can make them too, and hopefully savor them as much as I did!
|Vegan Streusel Muffins|| |
- 2 cups light spelt or whole wheat pastry flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup nondairy milk
- 2 tsp apple cider vinegar
- ¼ cup safflower oil
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup rolled oats
- 2 tablespoons light spelt or whole wheat pastry flour
- 4 tablespoons brown sugar
- 3 tablespoons vegan butter
- ¼ cup walnuts (substitute pumpkin or sunflower seeds if you have a tree nut allergy)
- 1 teaspoon cinnamon
- Preheat your oven to 375F. Line or lightly oil a muffin pan.
- To make the topping, put all topping ingredients in a food processor and process till crumbly. (You could also mush it all by hand after chopping the nuts.)
- Mix together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Whisk together the nondairy milk, vinegar, oil, and maple syrup in a separate bowl. Add wet ingredients to dry and mix until everything is just evenly incorporated. Put the batter into 8-10 muffins (you could do 12, but I like bigger muffins).
- Spread the topping evenly over muffins, and bake for about 18 minutes, or until golden on top. Serve!
And they tasted incredible. Warm, sweet, a little cinnamon-y, and just indulgent enough. They didn’t need Earth Balance at all, but a tiny pat turns them into a super-special treat.
If you’re looking for an easy and fun muffin recipe to bake for family around the holidays, this might be it! I already plan on making another batch for M, and a batch for my Mom. Possibly for coworkers, too. And, oh yeah – for me.
What’s on your holiday baking agenda? And circling back to the top, what’s the last essay you read, and loved?