Imagine biting into a heavenly, soft muffin that tastes exactly like your favorite donut - but completely vegan! These Cinnamon Sugar Donut Muffins are about to revolutionize your breakfast and snack game, delivering mind-blowing flavor without any animal products. Perfect for plant-based food lovers, brunch enthusiasts, and anyone craving a guilt-free treat that doesn't compromise on taste, these muffins are so delicious, you won't believe they're dairy-free and egg-free!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 1/2 cups flour
- 1 cup almond milk
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with vegetable oil spray.
- In a large mixing bowl, sift together the flour, baking powder, salt, and ground cinnamon to ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk together the almond milk, sugar, and vegetable oil until well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, prepare the cinnamon sugar topping by mixing 1/2 cup granulated sugar with 1 teaspoon ground cinnamon in a shallow bowl.
- Once muffins are done, remove from the oven and let cool in the pan for 5 minutes.
- Carefully remove each muffin from the tin and while still warm, brush the top with melted vegan butter or vegetable oil, then roll in the cinnamon sugar mixture to coat completely.
- Transfer to a wire rack to cool completely, allowing the cinnamon sugar coating to set.
- Serve and enjoy these delightful vegan donut-inspired muffins at room temperature. They are best consumed on the day of baking.
Tips
- Always sift dry ingredients to prevent lumps and ensure even mixing
- Do not overmix the batter - this keeps muffins tender and light
- Use room temperature almond milk for better ingredient integration
- Check muffins at the 14-minute mark to prevent overcooking
- Roll muffins in cinnamon sugar while they're still warm for best coating adhesion
- Use a light hand when folding wet and dry ingredients together
- For extra flavor, add a splash of vanilla extract to the wet ingredients
- Store in an airtight container and consume within 2 days for maximum freshness
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 3g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
