Description
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.
Ingredients
For the muffins
- 3 cups (330g) plain flour
- 3/4 cup (160g) caster sugar
- 3/4 cup (190ml) soy milk
- Scant 1/4 cup (40ml) vegetable oil
- 1/3 cup (110g) vegan caramel sauce
- 2 tbsp cornflour
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
For the srumbles
- 1/2 cup (60g) plain flour
- 1/4 cup (40g) caster sugar
- Scant 1/4cup (32g) melted vegan butter
- Pinch of salt
- 1 tsp vanilla extract
Instructions
- In a medium bowl, combine the plain flour, caster sugar, and a pinch of salt. 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 for 20-30 mins while you prepare the muffin batter.
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, whisk together the plain flour, caster sugar, cornflour, baking powder, and baking soda.
- 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.
- Then, whisk in the vegetable oil, caramel sauce, and vanilla extract until the mixture is completely silky smooth and well combined.
- 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.
- 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.
- Then, cover the caramel with the remaining batter. Be sure to only fill each case to about three-quarters full.
- Finally, sprinkle the chilled crumble generously over the top of each muffin.
- Bake in the centre of your preheated oven for 30 to 35 minutes until the muffins are golden brown and domed.
- 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.
- Enjoy!
Notes
The chilling step is important for achieving that crisp and golden topping.
Overmixing can lead to tough or dense muffins.
If you fill it to the top, the caramel might overflow in the oven, and it can be a bit messy.
You’ll know they’re ready when a skewer inserted into the centre of a muffin comes out clean or with moist crumb. If it comes out with wet batter, bake for another 3-5 mins and test again.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Muffins
- Method: Baking