Description
These strawberry streusel cobbler muffins combine the best of a soft muffin, juicy strawberry cobbler, and crunchy streusel topping. They’re perfect for breakfast, brunch, or a sweet snack.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup plant-based milk
- 1/3 cup neutral oil (like canola or sunflower)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup diced fresh strawberries
- Streusel Topping:
- 1/4 cup all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp vegan butter, chilled and cubed
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line or grease a muffin tin.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together plant-based milk, oil, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the diced strawberries.
- Divide the batter evenly into the muffin cups.
- For the streusel, mix flour, brown sugar, and cinnamon in a bowl. Cut in the vegan butter using your fingers or a fork until crumbly.
- Sprinkle the streusel topping over each muffin.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Frozen strawberries can be used but should be thawed and drained.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- These muffins freeze well for up to 1 month.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg