Description
The BEST Vegan Salted Caramel Muffins, made with natural sugar are soft, chewy and gooey with super high domed tops!
Ingredients
Units
Scale
Ingredients for the streusel
- 30g of all purpose / plain flour
- 40g of whole oats
- 40g of coconut sugar
- 90g of dairy-free butter (room temperature)
Ingredients for the salted caramel
- Vegan caramel (swap out for coconut sugar)
- 1/2 teaspoons of flaked / sea salt
Ingredients for the muffin
- 6 teaspoons of ground flaxseed + 6 teaspoons of water
- 370g of plain flour / all purpose flour
- 3 teaspoons of baking powder
- 1 teaspoon of ground arrowroot
- 180g of coconut sugar
- 60g of dairy-free plain / vanilla yogurt (you can use natural sugar / sugar free)
- 115g of dairy-free butter ( room temperature)
- 300ml of unsweetened dairy-free milk (room temperature)
- 1 tablespoon of the vegan caramel sauce
Instructions
Method (streusel)
- In a medium-sized bowl, stir together the flour, oats and sugar.
- Add in the room temperature butter and use a fork to mix and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a soft paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely combined. Set aside while you make the muffin mixture. Make the streusel the day before and store in the fridge in a sealed container.
Method (caramel)
- Make a batch of my vegan caramel sauce, switch out the caster sugar for coconut sugar to make this recipe refined sugar-free / a natural sugar recipe. Add a dash of salt to the caramel.
Method (muffins)
- Preheat the oven to 180°C fan and line a 6 cup jumbo muffin tin with muffin liners. Refer to notes for other options.
- In a small bowl combine the ground flaxseed with the water, stir until a paste and set aside. This will turn thick and jelly like.
- In a medium sized mixing bowl, sieve in the flour, baking powder, arrowroot and sugar. Mix to break up any lumps.
- In a separate bowl, add in the yogurt, room temperature butter, milk and caramel. Mix to combine. Pour the wet into the dry and mix until just incorporated. Don’t over-mix!
- Using an ice-cream scoop or spoon, divide the mixture between the cases. Make sure the batter reaches the top of the liners.
- Swirl caramel to the top of each muffin, use a tooth-pick or skewer to swirl it in.
- Sprinkle a good amount of the streusel on top of each muffin, making sure the tops are covered.
- Place into the middle of the oven and bake for 12 minutes at 180°C fan. After 12 minutes, reduce the oven temperature to 160°C fan and bake for a further 16-18 minutes, or until the skewer / toothpick inserted into the middle of the muffins come out clean.
- Remove the muffins the oven and allow the muffins to cool in the tin on a wire rack.
- Once cooled, drizzle with a more caramel and a sprinkle of flaked sea salt (optional).
- Peel away the cases, serve and enjoy.
Notes
To store: The vegan salted caramel muffins are best eaten on the day of baking, but they can be kept in an airtight / sealed container in a cool dry place for up to 4 days. They will go super moist!
If you don’t have a large / jumbo muffin tin, you can bake them in a cupcake tin with muffin / cupcake cases. They just wont be as big or impressive with the domed top. You can also buy jumbo muffin tins on Amazon, linked here.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: muffins
- Method: Baking
- Cuisine: American