A truly beautiful muffin, the streusel top says it all. They are moist, fluffy & insanely flavourful. Inspired by the hazelnut mocha, these muffins have a coffee sponge, hazelnut cocoa centre and a coffee hazelnut streusel top. They could not be more perfect. If you are looking for the best hot drink to pair with these, I think you will love my “vegan winter warming hot cocoa” recipe!
To make these absolutely perfect, I use Nature’s Store vegan cocoa hazelnut spread as the centre, it provides a wonderful melty chocolate middle. To achieve that signature crunchy muffin top, I made a coffee hazelnut streusel – the nuts toast in the oven providing the most dreamy flavour!
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Ingredient & Equipment
Equipment needed:
– measuring cups / kitchen scales
– measuring spoons
– large mixing bowl
– small mixing bowl
– muffin tray (holding 12)
– cookie scoop
Ingredients:
– self-raising flour / this has added leaveners to allow the cakes to rise.
– sugar / use white sugar, both caster and granulated will work.
– plant butter / both block and spreadable will work here.
– flax egg / this is 1tbsp flax meal + 2tbsp water, it will act as a binder.
– vanilla / this provides flavour, use extract or paste.
– vegan “buttermilk” / this is a combination of plant milk + vinegar.
– coffee / use powder, this gives the muffins a mocha flavour.
– baking powder / this provides fluffiness.
– salt / a flavour enhancer, don’t skip!
– vegan chocolate / cut this into small chunks for the best results.
– vegan “nutella” / this is for the centre of the muffins, use Natures Store.
– brown sugar / this is for the streusel, it provides a caramel flavour.
– plain flour / this is also for the streusel.
– hazelnuts / chop into small chunks for the streusel.
Step-by-step instructions
Start by making the streusel:
– melt the vegan butter until it slightly browns.
– add to a bowl with the brown sugar, flour, coffee & hazelnuts.
– mix with a fork until a crumble forms, set aside.
Make the muffin batter:
– to a large bowl, combine the sugar and melted “butter”.
– add the flax egg & vanilla, whisk to combine.
– then add the “buttermilk” & coffee powder, whisk again.
– add the flour, salt & baking powder, whisk to briefly combined.
– add the chocolate chunks, fold to combine.
Assemble:
– scoop the batter into 6 lined muffin tins until halfway full.
– place a scoop of the “nutella” into the centre.
– place another scoop of batter on top, smooth to fill.
– sprinkle over the streusel onto each muffin tin.
Bake:
– bake for 5 minutes on 220c.
– without opening the oven, lower the heat to 180c, bake for 11 mins.
– let cool in the trays (or eat warm), enjoy!
The History Of Muffins
The iconic choc chip muffin came into this world during the 18th century. Muffins were first introduced in England in the mid 1800s. Within no time, muffins began to gain popularity and many people started selling them on the streets of London as an after tea snack by people called the “Muffin Men”.
The word “muffin” is thought to have came from either the German word “muffen” which means “little cakes”, the Greek word “maphulla” meaning “cake baked on griddle” or the French word “mou-pain” meaning “soft bread”.
National muffin day is celebrated across the world on the 27th May when many people bake all sorts of muffins. If you are wondering how you are to celebrate it, just follow this recipe!
Muffin storage: they can be kept sealed at room temperature for about 3 days, they may last a little longer in the refrigerator.
Vegan hazelnut mocha crumble muffins
prep time: 20mins / serves: 6 / cook time: 16mins
- muffin batter:
- 1/4 cup vegan butter, melted
- 1/2 cup caster sugar
- 1 flax egg*
- 1 tsp vanilla
- 1/2 cup vegan buttermilk*
- 1 cup + 3tbsp self-raising flour
- 1tbsp coffee powder
- 1tsp baking powder
- 1/4 tsp salt
- 1/4 cup vegan chocolate chunks
- Vegan chocolate spread, use nature’s store (~1tbsp per muffin)
- streusel:
- 1 + 1/2 tbsp vegan butter, melted
- 2 tbsp brown sugar
- 1/4 cup plain flour
- 1 tsp coffee powder
- handful of hazelnuts, chopped
Method
- First make the streusel
- Melt the vegan butter in a saucepan until it begins to brown.
- Add the brown sugar, flour, coffee & hazelnuts to a small bowl.
- Mix then add the melted butter.
- With a fork mix until it resembles a crumble. Set aside.
- Make the muffins
- Pre-heat your oven to 220c / 200c fan oven.
- Line a muffin pan with 6 muffin liners.
- Prepare the vegan “buttermilk” by combining 1/2 cup of the vegan milk & 1/2 tbsp apple cider vinegar or lemon juice.
- Prepare the flax egg by combining 1tbsp flax meal + 2tbsp water.
- Melt the vegan butter in a saucepan until slightly browned.
- Add to a large mixing bowl with the sugar, whisk to combine.
- Add the vanilla & flax egg, whisk again to combine.
- Add the “buttermilk” and coffee powder, whisk again.
- Add the flour, salt, and baking powder, mix briefly.
- Add the chocolate chunks, fold to combine.
- Scoop the muffin batter into each liner, making them half full.
- Add 1btsp of vegan “nutella” to each muffin.
- Add another scoop of batter onto each muffin, covering the nutella.
- Sprinkle over the streusel on each muffin.
- Bake for 5 minutes on 220c, without opening the oven reduce to 180c.
- Bake for an additional 11 minutes, let cool in the muffin tin & enjoy!
NOTES:
– The flax egg acts as the binder. You can try other egg replacements however I find this works best. To make 1 flax egg, combine 1tbsp flax meal with 2tbsp water, mix and let sit for about 5-10 mins until jelly-like in texture.
– Vegan “buttermilk” is simple to make – just combine the 1/2 cup vegan milk with 1/2 tbsp acid, such as lemon juice/apple-cider vinegar.
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