Vegan Rhubarb Cinnamon Streusel Muffins

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Is there anything more satisfying than sinking your teeth into a warm, fluffy muffin?

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Vegan Rhubarb Cinnamon Streusel Muffins
Prep
20 min
Cook
55 min
Total
1 hr 30 min
Servings
18

Method

  1. In a saucepan, bring water and flax seeds to a boil.

  2. Reduce the heat and let the mixture simmer for 30 minutes.

  3. Strain the mixture to remove the seeds.

  4. Allow the mixture to cool down to lukewarm temperature.

  5. Preheat your oven to 350 degrees F (175 degrees C).

  6. Line 18 muffin cups with paper liners.

  7. In a small bowl, combine soy milk and lemon juice. Set it aside for about 5 minutes until it curdles.

  8. In a large bowl, mix together flour, baking soda, and salt.

  9. In a separate bowl, blend brown sugar and oil. Then, whisk in 1/2 cup of the flax egg mixture, curdled soy milk, and vanilla extract.

  10. Stir the sugar mixture and rhubarb into the flour mixture until the flour is just incorporated.

  11. Spoon the batter into the prepared muffin cups, filling each one about 3/4 full.

  12. Prepare the streusel topping by mixing brown sugar, vegan margarine, and cinnamon. Spoon a little bit of the streusel topping over each muffin.

  13. Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

  14. Let the muffins cool in the pans for 10 minutes before transferring them to a wire

About this recipe

Vegan Rhubarb Cinnamon Streusel Muffins: A Delightful Twist on a Classic

Is there anything more satisfying than sinking your teeth into a warm, fluffy muffin? And when that muffin is vegan, bursting with tangy rhubarb and topped with a sweet cinnamon streusel, it's pure bliss. Whether you follow a vegan diet or simply appreciate a delicious treat, these Vegan Rhubarb Cinnamon Streusel Muffins are sure to become a favorite.

The Magic of Rhubarb

Rhubarb is a unique plant that adds a delightful tartness to any dish. Its bright red stalks are often paired with sweeter flavors to balance out its acidity. In these muffins, the rhubarb brings a burst of freshness, complementing the warm cinnamon and tender crumb.

Imagine biting into a muffin and being greeted with a medley of flavors: the sharpness of rhubarb, the warmth of cinnamon, and the sweetness of the streusel topping. It's a symphony of taste that will leave you craving more.

Creating Vegan Magic

Being vegan doesn't mean sacrificing flavor or texture. In fact, vegan baking can be just as delicious, if not more so, than traditional baking. These Vegan Rhubarb Cinnamon Streusel Muffins are a testament to that.

Instead of using dairy and eggs, this recipe relies on plant-based alternatives that work harmoniously to create a moist and tender crumb. Ingredients like almond milk, coconut oil, and flaxseed meal come together to provide the perfect texture, while also adding their own unique flavors.

Not only are these muffins vegan-friendly, but they are also cholesterol-free and lower in saturated fat. So you can indulge without any guilt.

Mastering the Streusel

The crowning glory of these muffins is the cinnamon streusel topping. It adds a delightful crunch and an extra layer of sweetness. Think of it as the cherry on top, giving each bite a burst of flavor.

To create the streusel, we combine flour, brown sugar, cinnamon, and melted vegan butter. This mixture is then sprinkled generously over the muffins before they head into the oven. The result is a golden, crumbly topping that will have you reaching for seconds.

In Conclusion

Vegan Rhubarb Cinnamon Streusel Muffins are the perfect combination of tart and sweet, vegan and indulgent. The tangy rhubarb, warm cinnamon, and crunchy streusel create a harmonious symphony of flavors and textures that will leave you wanting more. So go ahead, whip up a batch of these delightful muffins and indulge in a guilt-free treat that will satisfy your cravings.

Frequently asked questions

Can I use frozen rhubarb instead of fresh?

Absolutely! Frozen rhubarb works just as well in this recipe. Just make sure to thaw it and drain any excess liquid before adding it to the batter.

Can I substitute the almond milk with another non-dairy milk?

Yes, you can use any non-dairy milk of your choice. Soy milk, oat milk, or coconut milk are all great alternatives.

Can I make these muffins gluten-free?

Of course! You can replace the all-purpose flour with a gluten-free flour blend. Just make sure it contains a binder like xanthan gum to help with the texture.

How long do these muffins stay fresh?

These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to three days. If you have any leftovers, you can also freeze them for later.

Can I add other fruits to the muffins?

Absolutely! While rhubarb is the star of this recipe, you can get creative and add other fruits like strawberries, blueberries, or apples for a delicious twist.

Can I skip the streusel topping?

The streusel topping adds a wonderful texture and flavor to these muffins, but if you prefer a simpler version, you can omit it. The muffins will still be delicious.

Can I use a different spice instead of cinnamon?

While cinnamon pairs beautifully with the rhubarb, you can experiment with other spices like cardamom or nutmeg for a different flavor profile.

Can these muffins be made ahead of time?

Definitely! You can prepare the batter ahead of time and refrigerate it overnight. In the morning, simply scoop the batter into muffin liners, top with streusel, and bake as directed.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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