Easy! Vegan Caramel Muffins

These vegan caramel muffins are so soft, tender and utterly delicious! Get ready to fall in love with the golden, buttery crumble and generous drizzle of vegan caramel sauce. Completely dairy-free and egg-free, these bakery-style muffins are surprisingly easy to make and guaranteed to impress. Perfect for weekend baking or as a special treat to brighten any ordinary day.

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There are muffins, and then there are caramel muffins that make you close your eyes and say “wow” with every single bite. These vegan caramel muffins fall firmly into the second category! 

I’ve been a huge fan of the caramel and crumble combo lately because I simply adore a texture contrast. The muffin itself is tender and moist, but the crumble topping adds such a lovely buttery crunch that contrasts beautifully. And then there’s the silky, gooey, and sweet caramel that is just utterly irresistible, drizzled over the top to make the muffins extra caramelly. Also, check out my caramel coffee cake if you like this recipe!

These caramel muffins come together with simple ingredients and fill your kitchen with the most wonderful aroma. If you take these to any parties, I guarantee they will disappear from the plate at an alarming rate.

Must Read: The Ultimate Guide to Perfect Muffins – A complete guide to baking your perfect vegan muffins with easy and delicious muffin recipes!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: I used plain flour as the base for the muffins and crumble. For a gluten-free version, use a good-quality 1:1 gluten-free flour blend. I like King Arthur. 

Caster sugar: Caster sugar adds sweetness and helps create a tender crumb. Golden caster sugar works great, but you can use granulated sugar or light brown sugar if you prefer. Brown sugar will give you a deeper and more caramel-like flavour.

Soy milk: Soy milk creates a vegan buttermilk when mixed with apple cider vinegar. Almond, oat, or any other unsweetened plant milk works perfectly.

Vegetable oil: Adding vegetable oil is key to beautifully moist muffins that stay soft for days. Use a neutral oil like sunflower, rapeseed, or light olive oil.

Vegan caramel sauce: Vegan caramel sauce is always the star of the show when it comes to baking with caramel! Use your favourite store-bought vegan caramel or make your own at home. I have a recipe for vegan caramel sauce here.

For the crumble: Plain flour, caster sugar, and vegan butter.

Other ingredients: Cornflour, apple cider vinegar, baking powder, baking soda, and vanilla extract.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

12-hole muffin tin: A 12-hole muffin tin is essential for creating perfectly portioned and bakery-style muffins with those classic domed tops.

Muffin cases or paper liners: I prefer to use muffin cases or paper liners to prevent sticking. It makes for easy removal and serving. Besides muffins look prettier in muffin cups! Choose good-quality cases for the best results.

Mixing bowls: You’ll need at least two mixing bowls for the wet and dry ingredients, plus a small one for the crumble mixture.

Whisk and spatula: A whisk for combining dry ingredients evenly and a sturdy silicone spatula for folding the batter and scraping the bowl clean.

Cooling rack: A cooling rack allows air to circulate around the muffins as they cool. This will prevent soggy bottoms.

Ice cream scoop: I like using an Ice cream scoop, but you can use a large spoon too for evenly distributing the batter into the muffin tin. An Ice cream scoop is better as it will get you uniformly sized muffins.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan caramel muffins

Preheat your oven to 180°C (350°F).

Step 1: Prepare the crumble topping

Let’s start making the crumble topping! In a medium bowl, combine the plain flour and caster sugar. Pour in the melted vegan butter and vanilla extract. Mix with a fork until the mixture forms large clumps. Pop the bowl in the refrigerator to chill while you prepare the muffin batter. This chilling step is important for achieving that crisp and golden topping that doesn’t melt into the muffins during baking.

Step 2: Prepare the dry ingredients

In a large mixing bowl, whisk together the plain flour, caster sugar, cornflour, baking powder, and baking soda. Do this thoroughly to ensure all the leavening agents are evenly distributed for a consistent rise and those beautifully domed muffin tops.

Step 3: Mix the wet ingredients

In a separate jug or bowl, combine the soy milk and apple cider vinegar to create your vegan buttermilk. Let it sit for a minute or two until it looks slightly curdled. This is a normal reaction, which is what gives the muffins their tender crumb. Then, whisk in the vegetable oil, caramel sauce, and vanilla extract until the mixture is completely silky smooth and well combined.

Step 4: Combine to make the batter

Pour the wet mixture into the bowl of dry ingredients. Use your spatula to gently fold everything together until you have a thick and smooth batter. Be careful not to overmix! A few small lumps are absolutely fine and actually help keep the muffins tender. Overmixing can lead to tough or dense muffins.

Step 5: Fill the muffin tin and add the crumble

Line your muffin tin with paper cases. Start by filling each liner halfway with the muffin batter. Add a tablespoon of vegan caramel sauce right into the centre of each one. Don’t worry if it spreads a little. That’s exactly what we want! Then, cover the caramel with the remaining batter. Be sure to only fill each case to about three-quarters full – if you fill it to the top the caramel might overflow in the oven, and it can be a bit messy. 

 Finally, sprinkle the chilled crumble generously over the top of each muffin. Don’t worry if some crumbles fall off the sides. This adds to the rustic charm!

Step 6: Bake and finish with caramel

Bake in the centre of your preheated oven for 30 to 35 minutes until the muffins are golden brown and domed. You’ll know they’re ready when a skewer inserted into the centre of a muffin comes out clean. If it comes out with wet batter, bake for another 3-5 mins and test again. 

Once baked, allow the muffins to cool in the tin for 20-30 minutes before transferring them to a cooling rack. Once they’re completely cool, generously drizzle your vegan caramel sauce over the top of each muffin. Let it cascade down the sides in little ribbons. Enjoy!

Serving tips and ideas

• I’m a salted caramel flavour girl, you? Serve warm with an extra drizzle of caramel sauce and a dusting of coarse sea salt for a salted caramel effect!
• Enjoy alongside a steaming mug of coffee or chai latte for the perfect afternoon pick-me-up.
• Arrange on a cake stand for a stunning afternoon tea centrepiece.
• Wishing for something creamy? Crumble over vegan ice cream for an indulgent dessert.

Expert tips and tricks

Creating the perfect crumble texture

The secret to a crumble that stays beautifully crunchy and doesn’t melt into the muffins is chilling it thoroughly before baking. Make sure your melted butter has cooled slightly before mixing. Then, give the crumble at least 20-30 minutes in the fridge after mixing. Also, use your fingertips to create varied clump sizes. This adds a wonderful texture contrast.

The gentle mixing rule

One of the most important rules of muffin making is to mix the wet and dry ingredients together as gently as possible. Stir until just combined. Remember, a few small lumps are absolutely fine. Overmixing develops gluten, which leads to tough and dense muffins. This is the opposite of the light and tender ones that we’re after.

Testing for doneness

Muffins can go from perfectly baked to dry in a matter of minutes. If you are worried, start checking them a few minutes before the suggested baking time is up. Do this by inserting a skewer into the centre of a muffin. If it comes out clean or with just a few moist crumbs, they’re done. If there’s wet batter, give them a few more minutes.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate, and measuring correctly is very important to achieve the best result.

Recipe variations

• Sprinkle a tiny pinch of flaky sea salt over a tablespoon of caramel in the centre for an elevated salted caramel finish!
• Caramel chocolate combo fanatic? Add 1/2 cup of vegan chocolate chips to the batter for a chocolate caramel muffin. Just yummy.
• Fold chopped toasted pecans into the batter for extra crunch and nutty flavour!

How to store

• Room temperature: Store the completely cooled muffins in an airtight container at room temperature for up to 1 day. If you’ve already added the caramel drizzle, the tops may become slightly soft and sticky, but they’ll still taste absolutely delicious. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the muffins out at room temperature, as they can spoil quickly.
• Refrigerator: For longer storage, keep the muffins in the fridge for up to 2-3 days in an airtight container. Allow them to come to room temperature before serving. Alternatively, warm them briefly in the microwave to soften the crumble and caramel.
• Freezer: These muffins freeze beautifully, especially before adding the caramel drizzle. Wrap individual muffins tightly in cling film and then place them in a freezer bag. Freeze for up to 2 months. Thaw them overnight in the fridge or at room temperature. Then, add a fresh caramel drizzle before serving.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Can I make my own vegan caramel sauce?

Absolutely! I have a caramel sauce recipe right here.

Why did my crumble sink into the muffins?

This usually happens if the crumble wasn’t chilled sufficiently before baking or if it was pressed firmly into the batter. Make sure your crumble has a good 30+ minutes in the fridge and scatter it gently over the top without pressing down. Also, make sure your oven is fully preheated so that the crumble starts setting immediately.

My muffins didn’t get domed tops. What happened?

Flat-topped muffins usually mean the oven wasn’t hot enough, the batter was overmixed, or the muffin cases were underfilled. Next time, make sure your oven is properly preheated. Also, be sure to mix the batter gently until just combined and fill those muffin cases a little more for the best rise.

Can I use a different type of plant milk?

Yes, absolutely! Any unsweetened plant milk will work beautifully in this recipe. Almond milk, oat milk, pea milk, and cashew milk are all excellent choices. Using sweetened or flavoured varieties might not be a good idea, as they can affect the final taste and texture of your muffins.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE these caramel muffins because they are:

• easy to make
• moist and fluffy
• caramel lover’s favourite

Want more recipes like this?

Try my other delicious muffin and dessert recipes you might enjoy!

• Salted Caramel Chocolate Cake
• Caramel Cake
• Caramel Buttercream
• Banana Chocolate Chip Muffins
• Pumpkin Chocolate Chip Muffins
• Chocolate Chip Muffins
• Caramel coffee cake

Visit the muffins page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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