Decedent Chocolate Vegan Muffins with Cinnamon Streusel Topping
By Naomi Hazan @onelifetoeat on Instagram
Lately I've been on the hunt for #vegan pastry recipes, and after some tweaking I've created these decedent chocolate muffins with cinnamon streusel topping 😍 simply TO DIE FOR! 👍👍 I got all of these high quality ingredients at @craftedkosher.
1 cup unsweetened non dairy milk
1 teaspoon apple cider vinegar
1 cup coconut sugar
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1 tablespoon espresso powder
1 cup whole wheat pastry flour
1/3 cup Dutch processed cocoa (I use @kingarthurflour)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon Himalayan salt
Preheat oven to 350°. In a bowl mix the coconut sugar, oil, milk, vanilla extract, salt and espresso powder. In a separate bowl sift the rest of the ingredients together, then add the dry ingredients to the wet ingredients in two batches, DO NO OVER MIX. Using a fork, create the streusel topping by breaking up the coconut oil into tiny bits while mixing it with the flour and sugar. Grease a muffin pan and pour 1/3 cup of batter in each mold, then top with a tablespoon or so of streusel topping. Bake for 15-18 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes before serving.
- Crafted Kosher