Best 2 Vegan Rhubarb Cinnamon Streusel Muffins Recipes

Indulge in the tantalizing symphony of flavors with our delectable Vegan Rhubarb Cinnamon Streusel Muffins. These muffins are a delightful fusion of tart rhubarb, sweet cinnamon, and crunchy streusel topping, all nestled in a moist and tender vegan muffin base. Each bite is a burst of fruity goodness, perfectly balanced by the warmth of cinnamon and the textural contrast of the streusel. This recipe also includes a gluten-free variation, ensuring everyone can savor these delightful treats. Additionally, we've included a recipe for a luscious Rhubarb Compote, a versatile condiment that pairs beautifully with these muffins, pancakes, yogurt, and more. Dive into this culinary adventure and experience the irresistible charm of our Vegan Rhubarb Cinnamon Streusel Muffins and Rhubarb Compote.

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RHUBARB STREUSEL MUFFINS

Rhubarb Streusel Muffins image

What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. -Sandra Moreside, Regina, Saskatchewan

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 37m

Yield about 1-1/2 dozen.

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup sour cream
3 cups chopped fresh or frozen rhubarb, thawed
TOPPING:
1/2 cup chopped pecans
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

VEGAN RHUBARB CINNAMON STREUSEL MUFFINS

Vegan Rhubarb Cinnamon Streusel Muffins image

A delicious way to use fresh rhubarb! These muffins are moist with a sweet cinnamon buttery topping that works so well with the tartness of the rhubarb. I adapted this recipe from the original to make it vegan for my husband. I can't tell the difference between the two, they're both so tasty!

Provided by GINGERCAT1

Categories Muffins

Time 1h30m

Yield 18

Number Of Ingredients 14

Ingredients

3 cups water
⅓ cup flax seeds
1 cup soy milk
1 ½ teaspoons lemon juice
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups chopped rhubarb
½ cup brown sugar
1 tablespoon vegan margarine (such as Earth Balance®), cut into cubes
¾ teaspoon ground cinnamon

Steps:

Bring water and flax seeds to a boil in a saucepan. Reduce heat and simmer for 30 minutes. Strain mixture to remove seeds. Allow to cool to lukewarm.
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Mix soy milk and lemon juice together in a small bowl. Set aside until curdled, about 5 minutes.
Combine flour, baking soda, and salt together in a large bowl.
Blend brown sugar and oil in a separate bowl. Whisk in 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Stir sugar mixture and rhubarb into the flour mixture until flour is just incorporated.
Spoon batter into the prepared muffin cups, filling each 3/4 full. Mix brown sugar, vegan margarine, and cinnamon together to make streusel topping. Spoon a little streusel topping over each muffin.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 31.6 g, Fat 8.4 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 155 mg, Sugar 16.5 g

Tips:

Use fresh rhubarb. Fresh rhubarb has a bright, tart flavor that is perfect for muffins. If you can't find fresh rhubarb, you can use frozen rhubarb that has been thawed and drained.
Don't overmix the batter. Overmixing the batter will result in tough muffins. Mix just until the ingredients are combined.
Fill the muffin cups almost to the top. This will ensure that the muffins rise properly.
Bake the muffins until a toothpick inserted into the center comes out clean. This will usually take about 20 minutes.
Let the muffins cool for a few minutes before eating them. This will help them set and make them easier to handle.

Conclusion:

These vegan rhubarb cinnamon streusel muffins are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. The muffins are also a great way to use up fresh rhubarb. If you are looking for a delicious and healthy muffin recipe, give these vegan rhubarb cinnamon streusel muffins a try.