These muffins are extra fluffy, perfectly moist, and topped with a sweet toffee crumble.
These Fluffy Vegan Toffee Muffins are incredibly moist and fluffy and perfectly sweetened with a toffee topping.
I wasn’t a huge fan of toffee, until now. These Fluffy Vegan Toffee Muffins are topped with a crumble consisting of homemade toffee, flour, brown sugar, melted butter, and salt. The muffins are extra fluffy with the help of vegan yogurt and a 1 hr rest in the fridge (more on that later).
I highly suggest topping these muffins with a simple powdered sugar icing, if you have a major sweet tooth like me.
How to Make Fluffy Vegan Toffee Muffins:
- Start by making the toffee topping. In a medium-sized mixing bowl, whisk together the the toffee bits, flour, brown sugar, and salt until combined. Pour in the melted vegan butter and stir until the mixture comes together (it should feel sort of feel like clumpy wet sand, not too dry).
- To make the muffin batter, whisk together the non-dairy milk and vinegar. Set aside for 5 minutes. Combine the melted vegan butter and sugars. Whisk in the milk mixture, yogurt, and vanilla extract until smooth.
- Add the flour, baking powder and salt. Use a rubber spatula or wooden spoon to fold the dry mixture into the wet until a smooth batter forms. Make sure not to overmix!
- Cover the batter with plastic wrap and refrigerate for at least 1 hr or overnight.
- Preheat the oven to 400°F. Line a muffin tin with muffin liners. Fill each liner ¾ full and top with 1 heaping spoonful of toffee crumble. The toffee will melt in the oven and it may seem like a mess, but trust me it creates a deliciously sweet topping. To avoid a sticky oven mess, place your muffin tin on a baking sheet then stick in the oven. Bake for 15 minutes until a toothpick inserted comes out with a few moist crumbs.
- Allow the muffins to cool for 15 minutes before enjoying.
Frequently Asked Questions
Can I make these muffins gluten-free?
I have not tested this recipe using a gluten-free flour substitute, so I can not tell you how they will turn out. You are more then welcome to do some testing – let me know how it goes!
What type of vegan yogurt should I use?
I used an unsweetened, plain coconut yogurt (So Delicious) because it was mild in taste. Any mild tasting non-dairy yogurt should do the trick.
Do I have to the 1 hr refrigerated batter rest?
Yes and no? I highly recommend it because it will yield fluffier muffins. Resting your batter allows the starch to absorb more moisture, therefore creating a fluffier end product. You could even rest the batter overnight for even better results!
If you’re looking for more muffin recipes, you’ll also love these Banana Nut Muffins, these Apple Pie Streusel Muffins, or these Chocolate Chip Carrot Cake Muffins.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
These muffins are extra fluffy, perfectly moist, and topped with a sweet toffee crumble.
- 1 cup toffee bits*
- ¼ cup all-purpose flour
- 1 tbsp brown sugar
- ¼ tsp salt
- 2 tbsp melted vegan butter
- 1 cup non-dairy milk
- 1 tsp apple cider vinegar
- ½ cup melted vegan butter
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup unsweetened plain veganAd yogurt
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
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Start by making the toffee topping. In a medium-sized mixing bowl, whisk together the the toffee bits, flour, brown sugar, and salt until combined. Pour in the melted vegan butter and stir until the mixture comes together (it should feel sort of feel like clumpy wet sand, not too dry).
-
To make the muffin batter, whisk together the non-dairy milk and vinegar. Set aside for 5 minutes. Combine the melted vegan butter and sugars. Whisk in the milk mixture, yogurt, and vanilla extract until smooth.
-
Add the flour, baking powder and salt. Use a rubber spatula or wooden spoon to fold the dry mixture into the wet until a smooth batter forms. Make sure not to overmix!
-
Cover the batter with plastic wrap and refrigerate for at least 1 hr or overnight.
-
Preheat the oven to 400°F. Line a muffin tin with muffin liners. Fill each liner ¾ full and top with 1 heaping spoonful of toffee crumble. The toffee will melt in the oven and it may seem like a mess, but trust me it creates a deliciously sweet topping. To avoid a sticky oven mess, place your muffin tin on a baking sheet then stick in the oven. Bake for 15 minutes until a toothpick inserted comes out with a few moist crumbs.
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Allow the muffins to cool for 15 minutes before enjoying.
*I used this homemade toffee recipe
