Vegan Rhubarb Cinnamon Streusel Muffins Recipe

Flour: The base of the muffin, providing structure and texture.

Sugar: Adds sweetness to the muffins.

Baking powder: Helps the muffins rise and become fluffy.

Baking soda: Works with the baking powder to leaven the muffins.

Salt: Enhances the overall flavor.

Almond milk: A dairy-free alternative that adds moisture.

Vegetable oil: Keeps the muffins moist and tender.

Vanilla extract: Adds a rich, aromatic flavor.

Rhubarb: Provides a tart, fruity contrast to the sweet muffin base.

Brown sugar: Adds a deeper sweetness and molasses flavor to the streusel.

Ground cinnamon: Infuses the streusel with warm, spicy notes.

Vegan butter: Creates a crumbly, rich streusel topping.

When folding in the rhubarb, be gentle to avoid overmixing the batter, which can result in dense muffins. Ensure the rhubarb is evenly distributed for consistent flavor in every bite.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder as baking soda, but note that this may affect the taste slightly.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• almond milk - Substitute with oat milk: Oat milk is creamy and has a neutral flavor, making it a good alternative.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is solid at room temperature, which can affect the texture.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• rhubarb - Substitute with strawberries: Strawberries offer a similar tartness and sweetness, though they are less fibrous.

• all-purpose flour - Substitute with oat flour: Oat flour can make the streusel topping slightly chewier and adds a mild oat flavor.

• brown sugar - Substitute with maple syrup: Maple syrup adds a rich, complex sweetness but will make the streusel wetter, so adjust the flour accordingly.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• vegan butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and texture, though it will add a slight coconut flavor.

• Allow the muffins to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the streusel topping soggy.
• Place the cooled muffins in an airtight container. If stacking the muffins, place a sheet of parchment paper between layers to prevent sticking.
• Store the muffins at room temperature for up to 3 days. Ensure the container is kept in a cool, dry place away from direct sunlight.
• For longer storage, you can refrigerate the muffins. They will keep for up to a week in the refrigerator. Before serving, you may want to bring them to room temperature or warm them slightly in the microwave or oven to enhance their flavor and texture.
• To freeze the muffins, wrap each one individually in plastic wrap or aluminum foil. This helps to maintain their freshness and prevents freezer burn.
• Place the individually wrapped muffins in a freezer-safe bag or container. Label the container with the date to keep track of their storage time.
• The muffins can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat them directly from the freezer in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
• For a quick thaw, you can also microwave the muffins on a low setting for 20-30 seconds, checking frequently to avoid overheating.

• Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them loosely with aluminum foil to prevent the streusel topping from burning. Warm them for about 10-15 minutes or until heated through. This method helps retain their original texture and flavor.

• For a quick reheat, use a microwave. Place a muffin on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the muffin rubbery.

• If you have an air fryer, preheat it to 300°F (150°C). Place the muffins in the basket and heat for 3-5 minutes. This method helps maintain a slightly crispy streusel topping while warming the inside.

• For a stovetop method, use a steamer. Place the muffins in a steamer basket over simmering water, cover, and steam for about 5 minutes. This method keeps the muffins moist and soft.

• If you prefer a toaster oven, preheat it to 325°F (160°C). Place the muffins on a baking tray and heat for 10-12 minutes. This method is great for achieving a slightly crispy exterior while keeping the inside warm and fluffy.

• Oven: Preheat to 375°F (190°C) for baking the muffins.

• Muffin tin: Used to hold the muffin batter in individual portions.

• Paper liners: Line the muffin tin to prevent sticking and for easy removal.

• Large mixing bowl: For whisking together the dry ingredients.

• Whisk: To mix the dry ingredients thoroughly.

• Medium mixing bowl: For combining the wet ingredients.

• Spatula: To fold the wet and dry ingredients together and to fold in the chopped rhubarb.

• Measuring cups: For accurately measuring the flour, sugar, almond milk, and vegetable oil.

• Measuring spoons: For measuring the baking powder, baking soda, salt, and vanilla extract.

• Small mixing bowl: For mixing the streusel topping ingredients.

• Fork: To mix the streusel topping until crumbly.

• Ice cream scoop or spoon: To divide the batter evenly among the muffin cups.

• Toothpick: To check if the muffins are baked through.

• Wire rack: To cool the muffins completely after baking.

Pre-measure ingredients: Measure and prepare all ingredients before you start. This will streamline the baking process and prevent any last-minute searches.

Use a food processor: Quickly chop the rhubarb using a food processor to save time on prep work.

One-bowl method: Mix the dry ingredients first, then add the wet ingredients directly into the same bowl to reduce cleanup.

Preheat the oven early: Turn on the oven before you start mixing to ensure it's ready when you are.

Prepare streusel in advance: Make the streusel topping ahead of time and store it in the fridge.