Vegan Cinnamon Crumb Top Muffins


Just Like A Coffee Cake Muffin Only More Cinnamon

Try these deliciously super moist Vegan Cinnamon Crumb Top Muffins, perfect with coffee. It goes together so well! Plus! You will be surprised that it has no added oils to create this amazing moist texture. It all comes from the magic power of almond flour and coconut milk. This is definitely your next morning crowd pleaser. I didn’t have a crowd I just ate them all by myself. Well, honestly I only shared two.

Vegan Cinnamon Crumb Top Muffin. Photo by Spicy Saucy Vegan

How To Make Vegan Cinnamon Crumb Top Muffins

These Vegan Cinnamon Crumb Top Muffins are so easy. You just need two bowls, one for the crumb topping and the other for the muffin mixture. Let’s start with the crumb topping. The interesting thing about making this part is mixing all of the dry ingredients together very well. I like to press the back of my spoon against the bowl to crush the brown sugar balls. The brown sugar and baking powder can have clumps in it so this works out well in smashing them out. After getting the lumps out and well blended add the coconut milk. Make sure not to use more than the 1 1/2 tablespoons because it will not turn out crumbly. It will just mush together.

Photo by Spicy Saucy Vegan

Next in the second bowl for the muffin mixture put all of your dry ingredients into the bowl again. Then I add into the the coconut mixture the vanilla and maple flavoring because this helps mingle the flavor. The coconut milk will disperse it better without letting the flavoring settle in spots in the mixture. Add the coconut and flavoring to the dry ingredients and mix it just enough to still see some dry bits of ingredients. Don’t over mix.

Photo by Spicy Saucy Vegan

How To Put The Crumb Topping On The Muffins

This crumb topping is so delicious! Don’t be afraid to pile it on the muffin dough in the muffin pans. First of all I fill the muffin pans pretty high. I only make 9 muffins with this dough and fill them kinda full. So make sure to distribute them evenly in 9 muffin tins.

How To Put The Crumb Toppings On The Muffins. Photo by Spicy Saucy Vegan

Then after the muffin tins are filled with the batter, top them with the crumb topping. It looks as if there is too much crumb topping but just add it on. When you are done gently press the crumb topping down into the muffin batter. It will help compress it a little to hold its shape and stay on the muffin. Don’t squash it down hard you don’t want to push it into the batter.

Vegan Cinnamon Crumb Top Muffins
Vegan Cinnamon Crumb Top Muffins. Photo by Spicy Saucy Vegan

These muffins are some of my all time favorites. Of coarse I have a weakness for cinnamon so thats an easy one for me. I do enjoy making crumb toppings so stay tuned for more future recipes with this sort of topping. It could enhance many sweet bites for the future. I hope you like these Vegan Cinnamon Crumb Top Muffins as much as we do. Enjoy!

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Vegan Cinnamon Crumb Top Muffin

Vegan Cinnamon Crumb Top Muffins

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  • Author: Spicy Saucy Vegan
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Total Time: 39 minutes
  • Yield: 9 1x
  • Category: Breakfast, Brunch, Snack
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan


These oil free Vegan Cinnamon Crumb Top Muffins are so super moist and delicious. The almond flour and coconut milk enhance this recipe to bring out the best soft texture and wonderful crumb topping. Mix these up in a flash for that special morning with coffee and you will not be disappointed. These delightful cinnamon muffins will be a treat the whole family will love. Enjoy!


Units Scale

Cinnamon Crumb Topping

  • 1/2 cup Fine Organic Blanched Almond Flour
  • 2 Tbsp Potato Starch or Corn Starch
  • 1 1/2 tsp Cinnamon
  • 1/2 cup Light Brown Sugar
  • 1/8 tsp Sea Salt
  • 1 1/2 Tbsp Organic Canned Coconut Milk or Oat or Soy, (coconut is best for moisture)

Muffin Dough Mix

  • 1 cup Organic All-Purpose Flour
  • 1/2 cup Fine Organic Blanched Almond Flour
  • 2 Tbsp Potato Starch or 3 Tbsp Cornstarch
  • 2 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 1 Tbsp Cinnamon
  • 1/2 cup Light Brown Sugar
  • 1 cup Organic Canned Coconut Milk, (try to just get the milk and not the chunks of coconut cream)
  • 1 tsp Vanilla Extract
  • 1 tsp Maple Extract


  1. Preheat oven to 375°
  2. Spray muffin pans lightly for 9 muffins. No need for muffin liners.
  3. In a bowl prepare the crumb topping for the muffins. Add all of the dry ingredients for the crumb topping. Smash out any extra brown sugar balls and baking powder clumps with the back of your spoon against the side of the bowl. Mix everything together well.
  4. Add the 1½ tablespoons of coconut milk to the crumb mixture and mix until it forms balls. It should not be overly wet looking. Set aside.

Making the muffin mixture

  1. In the second bowl mix together all muffin dough dry ingredients.
  2. In a small bowl add the coconut milk, vanilla extract and maple extract. Stir it with a spoon and then add it to the dry ingredients for the muffin mixture. Don’t over mix, mix just enough until it is a little doughy.
  3. In the muffin pans add enough muffin dough for 9 muffins. They will look a little full but this is how you want them to look.
  4. Add the crumb topping to the top of the muffin dough. You may have to use your fingers to break up the crumbles. Divide the crumb topping evenly between the 9 muffins. Press the crumbs down lightly with your fingers or back of spoon. Don’t press to hard you don’t want the crumbles to mix in with the dough.
  5. Bake for 20 to 25 minutes. Insert a toothpick to check when done. When it comes out clean it is done. I let mine cook from 21 to 22 minutes and they come out perfect. It all depends on your oven.
  6. When done let cool for 20 minutes. If you sprayed the muffin pan the muffin will release easy. I just gently twist mine to get them out and they come out fine.
  7. Enjoy!

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