I’m heading to Chicago later this week and I’m trying to think warm thoughts… It’ll be all of 1 degree when I land… and, (brr), my skin just isn’t that thick anymore.
These muffins are a variation of my absolute favorite childhood breakfast: my Grandma Kissel’s coffee cake. On cold snowy mornings, there was nothing better than waking up to smell of warm cinnamon-ey cake wafting through the house.
Of course these are slightly healthier and also vegan – using almond milk instead of sour cream and coconut oil instead of butter. But this is cake after all, so whatever you do, don’t skimp on the best part – the crumbly walnut topping.
vegan coffee cake muffins
- 2 cups spelt flour
- 3 teaspoons baking powder
- 3 teaspoons cinnamon
- ½ teaspoon salt
- 2 tablespoons melted coconut oil
- ⅓ cup cane sugar
- 1¼ cup almond milk, at room temp
- 1 teaspoon vanilla extract
- ⅓ cup crushed (unsalted, raw) walnuts
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon (hardened) coconut oil
- frozen blueberries, optional
- Preheat oven to 350 degrees. Prepare 12-cup muffin pan with cupcake liners or cooking spray.
- Make the crumbly topping by crushing walnuts and mixing them with brown sugar, cinnamon and salt. Using your hands, work in the hardened coconut oil until incorporated but still very crumbly. Set aside.
- Make the muffins, first sift together the dry ingredients.
- In a separate bowl, by hand, whisk together the wet ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t overmix.
- Scoop a heaping tablespoon of batter into each muffin cup (just enough so the batter covers the bottom. Sprinkle in some of the crumbly topping, and a few blueberries each.
- Add the remainder of the batter, more crumbly topping and a few more blueberries.
- Bake for 18-22 minutes or until a toothpick comes out (nearly) clean.