Cinnamon Streusel Muffins Made with Vegan Rhubarb

These muffins are a delicious blend of warm cinnamon and tangy rhubarb, perfect for a cozy breakfast or snack. Made vegan and topped with a crunchy streusel, they’re sure to brighten up your day with every bite.

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TIME1 hr 15 min

SERVINGS4

RATING5.0 / 5

Cinnamon Streusel Muffins Made with Vegan Rhubarb

01 / WHAT YOU NEED

Ingredients

Flax Egg: 3 cups water Muffins: 1 cup soy milk 1 ½ teaspoons lemon juice 2 ½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 1 ¼ cups brown sugar ½ cup vegetable oil 1 teaspoon vanilla extract 2 cups chopped rhubarb Topping: 1 tablespoon vegan margarine (such as Earth Balance®), cut into cubes ¾ teaspoon ground cinnamon

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by bringing water and flax seeds to a boil in a saucepan. Once boiling, turn the heat down and let it simmer for about 30 minutes. Strain out the seeds and set the flax mixture aside to cool until it’s just lukewarm.

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Step 2

While that’s cooling, preheat your oven to 350°F (175°C) and line 18 muffin cups with paper liners. In a small bowl, mix the soy milk and lemon juice, then let it sit for around 5 minutes until it thickens and curdles a bit.

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Step 3

In a large bowl, whisk together the flour, baking soda, and salt. In another bowl, blend the brown sugar and oil, then add half a cup of your flax mixture, the curdled soy milk, and vanilla extract. Stir this wet mixture into the dry ingredients along with the rhubarb, mixing just until everything is combined.

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Step 4

Fill each muffin cup about three-quarters full with the batter. For the streusel topping, mix brown sugar, vegan margarine, and cinnamon until crumbly, then sprinkle a little over each muffin.

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Step 5

Pop the muffins into the oven and bake for 20 to 25 minutes, or until a toothpick comes out clean. Let them cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure to drain the rhubarb well to avoid soggy muffins.
- Use cold vegan butter or margarine for the streusel to get a crumbly texture.
- Don’t overmix the batter; gently fold ingredients to keep the muffins tender.

Why you’ll love it

These muffins offer a perfect balance of sweet and tart flavors thanks to the vegan rhubarb. The cinnamon streusel adds a delightful crunch, making each bite satisfying and comforting. Plus, they’re made without any animal products, so everyone can enjoy them.

Serving ideas

These muffins are wonderful served warm with a cup of tea or coffee. They also pair nicely with a dollop of vegan yogurt or a drizzle of maple syrup for extra sweetness.

Storage & leftovers

Store the muffins in an airtight container at room temperature for up to two days. For longer storage, freeze them individually wrapped and thaw at room temperature before serving.