Vegan Black Forest Muffins with Oat Crumble
Ingredients
Muffins
- 1 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup muscovado sugar
- 1/4 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup barista soy milk
- 1/3 cup vegetable oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- 1/2 cup water
- 12 teaspoons cherry jam
Crumble
- 1/3 cup all-purpose flour
- 1/3 cup old-fashioned oats (with nuts if preferred)
- 1 tablespoon muscovado sugar
- 1 tablespoon cane sugar
- 1 tablespoon ground cinnamon
- Pinch of salt
- 2 tablespoons coconut or vegan butter
Preparation
Preheat the oven to 180°C. Line a standard cupcake pan with 12 paper liners.
In the bowl of an electric mixer, combine all the dry muffin ingredients. Add the liquids (soy milk, vegetable oil, vinegar, vanilla extract, water) and mix until combined.
Scoop the muffin batter into the prepared muffin tin.
Place about 1 teaspoon of cherry jam in the centers of each cup of muffin batter. Use a skewer to gently swirl the jam down into the batter, avoiding mixing it throughout the batter.
For the crumble, combine the flour, oats, sugars, ground cinnamon, and salt in a medium bowl. Whisk to combine.
Add the coconut or vegan butter to the crumble mixture and use a fork to mash the ingredients together until crumbles form.
Divide the crumble mixture among the tops of each muffin.
Transfer the muffin tin to the oven and bake for 20-23 minutes, or until the muffin tops are well puffed and spring back when pressed. You can also test with a toothpick; it should come out with only jam clinging to it and no uncooked batter.
Let the muffins cool before serving. While they are wonderful served warm, be cautious as hot-from-the-oven muffins will have pockets of molten jam that can cause burns. Allow them to cool down before serving.
Store the muffins in an air-tight cupcake keeper or on a platter covered with plastic wrap. Enjoy!
