Ingredients
For the Streusel:
- Plain flour (or oat flour for gluten-free): 60g
- Light brown sugar: 20g
- White granulated sugar: 20g
- Dairy-free butter (room temperature): 90g
For the Muffins:
- Ground flaxseed + water: 6 teaspoons each (acts as a flax egg)
- Plain/all-purpose flour (or oat flour): 370g
- Baking powder: 3 teaspoons
- Ground cinnamon: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Ground arrowroot: 1 teaspoon
- Xanthan gum: 1/4 teaspoon
- White granulated sugar: 200g
- Dairy-free plain/vanilla yogurt: 60g
- Dairy-free butter (room temperature): 115g
- Dairy-free milk (room temperature): 300ml
- Chopped apple: 50g
For the Frosting:
- Dairy-free cream cheese: 20g
- Dairy-free butter: 30g
- Icing sugar: 150g
- Caramel: 2 teaspoons
Additional Toppings:
- Dairy-free caramel (for drizzling)
- Icing sugar (for dusting)
Instructions
Streusel Method:
- In a bowl, combine flour and sugars.
- Add room temperature butter, mixing with a fork until clumpy. Avoid over-mixing.
- Optionally, prepare a day in advance and refrigerate in a sealed container.
Muffin Method:
- Line two cupcake tins with liners. Mix ground flaxseed with water and set aside to form a "flax egg."
- In a bowl, whisk flour, baking powder, spices, arrowroot, and Xanthan gum.
- In a separate bowl, combine sugar, yogurt, butter, milk, and the flax egg. Integrate this with the dry ingredients until just combined. Fold in apples.
- Cover the batter and refrigerate for at least an hour, or overnight.
- Preheat oven to 180°C (fan).
- Fill each liner with batter to the top. Top with a generous amount of streusel.
- Bake at 180°C for 12 minutes, then reduce to 160°C and bake for another 16-18 minutes or until a skewer comes out clean. Let cool.
Frosting Method:
- Whip dairy-free cream cheese and butter until smooth.
- Gradually add icing sugar, followed by caramel, and whip until thick.
- Transfer to a piping bag with a large round nozzle.
Final Assembly:
- Ensure muffins are cool.
- Drizzle caramel sauce across muffins.
- Pipe a dollop of frosting on each muffin. Optionally, refrigerate before serving.
These vegan muffins, with the sweet tang of apple and caramel and the crunchy bite of streusel, make for a delightful treat!
