Vegan Rhubarb Cinnamon Streusel Muffins

This vegan muffin recipe is made with a flax egg. They're moist and feature a cinnamon-buttery topping that complements the rhubarb's tartness perfectly.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 211 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 cups chopped rhubarb
• 3 cups water
• 1 cup soy milk
• 1 tablespoon vegan margarine (such as Earth Balance®), cut into cubes
• 0.5 cup vegetable oil
• 0.5 teaspoon salt
• 2.5 cups all-purpose flour
• 0.75 teaspoon ground cinnamon
• 0.5 cup brown sugar
• 1.25 cups brown sugar
• 1.5 teaspoons lemon juice
• 0.33333334326744 cup flax seeds

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Step 2

Bring water and flax seeds to a boil in a medium saucepan; reduce heat and simmer for 30 minutes. Strain mixture; discard seeds. Cool flax egg mixture until lukewarm.

Step 3

Combine soy milk and lemon juice in a small bowl; set aside until curdled, about 5 minutes.

Step 4

Combine flour, baking soda, and salt in a large bowl; set aside.

Step 5

Combine 1 ¼ cups brown sugar and oil in a separate bowl. Whisk in ½ cup flax egg mixture, curdled soy milk, and vanilla extract until well combined; stir into flour mixture along with rhubarb until just incorporated. Spoon batter into the prepared muffin cups, filling each ¾ full.

Step 6

Combine ½ cup brown sugar, vegan margarine, and cinnamon in a small bowl until crumbly. Spoon evenly over each muffin.

Step 7

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool in the tins for 10 minutes before transferring muffins to a wire rack to cool completely.