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  • Writer's pictureKaylee Cubbison

Bakery Style Jam Streusel Muffins (vegan + gf)

warm, fluffy muffins with a crunchy, sweet topping


yields 12 muffins

prep time: 15 min

cook time: 25 min

total time (including cooling): 55 min


for the topping-

1/4 cup sugar

1 tbsp gf all purpose flour

1/4 tsp ground cinnamon

2 tsp olive oil

for the muffins-

1/2 cup olive oil/melted coconut oil/melted vegan butter

1 cup sugar (can use any granulated sugar)

2 chia eggs (mix 2 tbsp chia seeds + 6 1/2 tbsp water, let sit for 5 min)

1 cup non dairy milk (mixed with 1/2 tsp apple cider vinegar)

1 tbsp vanilla

2 1/2 cups gf all purpose flour

1 tbsp baking powder

1 tsp baking soda

1 cup any add-ins you desire (fresh or frozen berries, chopped nuts, etc)

2-3 tbsp jam of choice


1. Preheat oven to 350 F and line a muffin tin with cupcake liners, set aside. In the 1 cup measurement of milk, mix in the vinegar and let sit for a few minutes.

2. For the topping- in a small bowl mix together the sugar, flour, cinnamon, and oil. Set aside.

3. For the muffins- in a large bowl mix together the oil/butter, sugar, chia eggs, milk, and vanilla. Then add in the flour, baking powder, and baking soda and whisk until the batter is smooth. Then stir in your add-ins.

4. Split the batter evenly among the cupcake tins and place abt 1 tsp of jam on each cupcake. Use a knife to swirl the jam into the batter, then sprinkle each cupcake with the streusel topping. Bake in the oven for 25-28 minutes, let cool for 15, and enjoy!

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