Easy Vegan Cinnamon Sugar Muffins

🧂 Ingredients

• 2 cups all-purpose flour

  (250 grams)
• 2 tablespoon cornstarch or arrowroot powder

  (I used cornstarch)
• ¾ cup sugar

  (150 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup neutral oil

  (canola, safflower, or sunflower)
• ¾ cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 tablespoon vegan butter, melted
• 3 tablespoon sugar
• 1 teaspoon cinnamon

Instructions

• 1 Preheat the oven to 375° fahrenheit. Then line a muffin tin with 10 paper liners
  or grease and dust with flour.
• 2 Mix 3 tablespoon of sugar and 1 teaspoon of cinnamon in a small bowl. Then set
  aside for later. This will be your topping.
• 3 Sift the flour, cornstarch, baking powder, baking soda, and salt into a large
  bowl. Then add the sugar and use a whisk to mix all the dry ingredients
  together.
• 4 In a different medium sized bowl, combine the almond milk, oil, apple cider
  vinegar, and vanilla extract. Now, make a well in the dry ingredients and add
  the almond milk mixture folding just until all the flour is moistened. Do not
  overmix. You do not want any lumps or sight of raw flour, but do not beat the
  batter.
• 5 Divide the batter evenly to make 10 muffins into the prepared tin.
• 6 Bake at 375° fahrenheit for 20 to 23 minutes until a toothpick or cake tester
  comes out clean. The muffins will be just starting to brown. These muffins are
  still fairly pale when done. Allow the muffins to cool in the tin for about 5
  minutes before removing from the tin and setting them on a cooling rack.
• 7 Now, melt the vegan butter in a small saucepan or the microwave.
• 8 Brush each muffin with the melted butter using a pastry brush and then use a
  spoon to cover the muffin with the cinnamon sugar mixture. Just shake the excess
  cinnamon and sugar right back into the bowl. Do each muffin one at a time. You
  don't want the butter to fully soak in before you add the spice topping. You can
  also just dip the the muffins into the butter and then into the spice mix, but I
  found brushing with the vegan butter and spooning the spice mix over the muffins
  worked better.
• 9 Store the muffins covered at room temperature for about 5 days or put them in
  the freezer in an airtight container for up to 4 months.

Nutrition Info