Cinnamon Topping
1⁄2 cup all-purpose flour
1⁄4 cup yellow sugar
1 tsp ground cinnamon
4 tbsp unsalted butter, cold, cubed into small pieces
Cinnamon Filling
1⁄4 cup yellow sugar
2 tsp ground cinnamon
Vanilla Muffin
2 cups all-purpose flour
1 cup Naturas Almond Milk
3 tbsp ground flaxseed mixed with 6 tbsp of water
1 1⁄2 tsp ground cinnamon
1⁄2 tsp nutmeg
1 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1⁄2 cup vegan butter, room temperature
3⁄4 cup white sugar
1 tbsp vanilla extract
Instructions
- In a large bowl, mix together the ingredients for the cinnamon topping until it forms large clumps. Refrigerate this mixture until you are ready to bake the muffins.
- In a KitchenAid bowl, cream together the vegan butter and sugar using the flat beater until fully incorporated. Add in the vanilla extract, cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk until evenly combined.
- Add in the flaxseed mixture and half of the almond milk, whisking to combine. Mix in 1 cup of flour, followed by the remaining almond milk. Whisk until fully incorporated, then add in the remaining flour and whisk until you have a smooth batter. Let the batter rest at room temperature for 30 minutes before baking.
- Preheat the oven to 400°F (200°C) and prepare your muffin tray with muffin liners. In a small bowl, mix together the yellow sugar and ground cinnamon for the filling.
- Scoop 2-3 tbsp of the batter into each muffin cup. Layer with 1 tbsp of the cinnamon-sugar filling, followed by 1 tbsp of the cinnamon topping. Gently press the topping down before baking.
- Bake the muffins at 400°F (200°C) for 10 minutes, then lower the oven temperature to 350°F (175°C) and bake for an additional 7 minutes. Check if the muffins are done by inserting a toothpick; if it comes out clean, they are ready. If not, bake for an extra 3-5 minutes.
- Allow the muffins to cool for 10-15 minutes before removing them from the muffin tray and serving.
Enjoy!
