Ingredients
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup plant-based milk (almond, soy, or oat)
- 4 tablespoons unsalted butter, melted (or vegan butter)
- 1 egg or egg substitute
- 1 teaspoon vanilla extract
- ½ cup granulated sugar (for coating)
- 2 tablespoons ground cinnamon (for coating)
- 2 tablespoons melted butter (for coating)
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and ground cinnamon.
- In another bowl, combine plant-based milk, melted butter, egg (or substitute), and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
- Fill muffin tin cavities about ¾ full with the batter.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- While muffins bake, mix ½ cup sugar with 2 tablespoons cinnamon for the coating.
- Once muffins are slightly cooled, brush with melted butter and roll in cinnamon sugar to coat.
- Serve warm or store once fully cooled.
Notes
Don’t overmix the batter—stir just until combined. Use fresh spices for the best flavor. Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American