Cinnacrunch Muffins – Making and Sharing


As vegans, most of us are passionate about our decision to live vegan lives. After some thought about how to encourage others to eat vegan food even now and then, muffins seemed an easy introduction. In the past, I’ve taken muffins into my husband’s work once in a while. But I’m shifting up my game. I’m making a once-a-month effort to take a batch of muffins to unsuspecting places. For example, my library and yoga studio are on my target list. It’s an easy thing to do, and something I’m hoping you might want to join. To make it even easier, Celine and I have started a new blog all about the project. We’re lucky to have the support and encouragement of our positive-thinking like-minded friends over at Vegans On the Move.

Here’s a recipe to get you started, but be sure to check out the Vegan Muffins on the Move blog.

Cinnacrunch Muffins
Makes 1 dozen

Cinnamon lovers, this one is for you. The delicious crunch is baked right inside the muffins, not just on top. To make your next batch easier, make a double or triple batch of the crunch mixture. It stores well for up to two weeks if kept airtight.

Crunch:
1 cup packed light brown sugar
2/3 cup all-purpose flour
2 tablespoons ground cinnamon
6 tablespoons vegan margarine

Muffins:
1/2 cup canola oil
1 cup sugar
1/4 cup applesauce
1/4 cup soy milk
1/2 cup vegan sour cream
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Pinch ground nutmeg

Crunch: Preheat the oven to 350° F. In a medium bowl, combine the brown sugar, flour, and cinnamon. Using a pastry cutter (or your fingers), crumble in the margarine until the mixture resembles pea-sized crumbs. Transfer the mixture to a baking sheet and bake for 7 to 8 minutes, until slightly golden. Remove from the oven and place the pan on a cooling rack for 2 hours, then break the crumb mixture apart so you have slightly larger than pea-sized crumbles. Set aside.

Muffins: Lightly oil a muffin tin. Preheat the oven to 350° F. In a large bowl, combine the oil, sugar, applesauce, soy milk, sour cream, and vanilla. Whisk together until the sugar is dissolved and the ingredients are combined.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry mixture to the wet ingredients. Add 1 1/4 cups of the crunch mixture. Stir gently to combine, but don’t overmix. Transfer the batter to the muffin tin, filling the cups to almost full. Sprinkle 1 tablespoon of the remaining crunch mixture onto each muffin.

Bake 25 to 30 minutes or until golden brown. Cool in the pan for 5 minutes, then transfer to rack to finish cooling.

(recipe from American Vegan Kitchen, published by Vegan Heritage Press, 2010, copyright Tamasin Noyes)

Be Sociable, Share!

12 Comments

  1. Posted November 14, 2011 at 10:34 pm | Permalink

    I made these on Sunday and can testify that they are amazing. I want to eat them all now.

  2. Posted November 15, 2011 at 9:23 am | Permalink

    Mmmm these were definitely one of my favourites when I was testing!! I need to go and make them again!! Yum!

  3. Posted November 15, 2011 at 1:29 pm | Permalink

    They are addictive! So glad you guys are enjoying them. Thanks!

  4. Erin
    Posted November 16, 2011 at 10:56 pm | Permalink

    I love these muffins so much! And that’s a fantastic idea, I will make an effort to do this more often. I regularly bring things to work, but not other places.

  5. Posted November 16, 2011 at 11:05 pm | Permalink

    Yay, Erin! We’d love it if you joined us.

  6. Posted November 17, 2011 at 4:19 pm | Permalink

    I love this idea so much! I really need to get a yoga studio gig, because I don’t like my day job or coworkers enough to bake for them.

  7. Posted November 17, 2011 at 5:53 pm | Permalink

    Ha! Shannon, you can always bake them for Jim to take to work…..or not? Are they mean, too?

  8. Posted November 17, 2011 at 7:44 pm | Permalink

    I agree that muffins seem like a wonderful way to get people to try vegan food. I think honestly there are so many great dishes that it just takes showing people that vegan food isn’t weird and there is far more than meat substitutes.

    I love the idea of the yoga studio but I’m curious about the library…I don’t know that I’ve ever seen food there for the taking, in fact I’m pretty sure mine doesn’t allow it. But maybe we’re more strict.

  9. Posted November 17, 2011 at 7:47 pm | Permalink

    I agree that muffins seem like a wonderful way to get people to try vegan food. I think honestly there are so many great dishes that it just takes showing people that vegan food isn’t weird and there is far more than meat substitutes.

    I love the idea of the yoga studio but I’m curious about the library…I don’t know that I’ve ever seen food there for the taking, in fact I’m pretty sure mine doesn’t allow it. But maybe we’re more strict.

  10. Posted November 17, 2011 at 7:49 pm | Permalink

    Kelly, maybe I wasn’t clear. I meant for the staff at the library, not the patrons. Although now that you mention it, I do remember seeing trays of cookies for patrons that were brought in by other patrons at Christmas time. Maybe it’s just a small town thing!

  11. Posted November 18, 2011 at 3:17 am | Permalink

    Goodness gracious, these muffins look absolutely perfect! I am always looking for ways to get that wonderfully crunchy muffin top that you find from a bakery. I’ll have to make these asap!

  12. Posted November 18, 2011 at 3:01 pm | Permalink

    jb, I hope these hit the spot if you give them a go!

Post a Comment

Your email is never shared. Required fields are marked *

*
*