Fluffy & soft Cinnamon Raisin Pull Apart Muffins.
These Vegan Pull Apart Muffins are filled with cinnamon sugar and raisins and topped with a creamy vanilla icing.
I honestly wasn’t sure what to name this recipe, because it’s a mix between pull apart muffins, deconstructed cinnamon roll, and donut holes. So…Cinnamon Raisin Pull Apart Muffins it is.
These muffins are pretty much cinnamon roll bites with added raisins and topped with a creamy vanilla icing.
This recipe is entirely vegan by using vegan butter and non-dairy milk. No eggs required!
How to make Vegan Cinnamon Raisin Pull Apart Muffins:
- In the bowl of a stand mixer fitted with a whisk attachment, mix the melted butter (cooled, <110°F), warm non-dairy milk (<110°F), and granulated sugar. Sprinkle over the yeast and lightly mix in. Let sit for 10 minutes until slightly foamy on top (this means the yeast has bloomed).
- Add the flour, cinnamon, and salt. Switch to a paddle attachment and mix until ingredients are fully incorporated. Replace the paddle attachment with a dough hook. Mix on medium speed for 3-5 minutes or until dough is smooth and stretchy. It should not be sticky. Add a tbsp of flour at a time, if dough is too sticky. Add raisins and mix for 1 minute more until fully incorporated.
- Coat a large mixing bowl with neutral-flavored oil. Place dough inside and cover with towel or plastic wrap. I recommend a warm damp towel. Place in the oven with oven light on. Let rise for 1 hour.
- Grease a muffin pan with cooking spray. Once dough is done rising, punch dough down. Pat dough into a ~9 x 5–inch rectangle. Using a bench scraper or knife, cut the dough into ~96 pieces. It doesn’t need to be exact, this step will just make it easier to take a piece of dough and roll it. Alternatively, you can tear off dough as you go. Roll each dough piece into a ball.
- Melt butter in a medium bowl. Combine brown sugar and cinnamon sugar in a separate larger bowl. Coat each dough ball in melted butter then roll in cinnamon-sugar mixture. Add 6-8 dough pieces into each muffin cup to fill them.
- Cover the pan with a damp warm towel, and let the muffins proof for 30 to 45 minutes, or until they are risen and puffy.
- Preheat the oven to 350°F. Once risen, put the muffin pan on a baking sheet, and bake the muffins for 20-25 minutes or until golden brown.
- Prepare the vanilla glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla extract. Once muffins have slightly cooled, remove and drizzle with icing. The muffins will fall apart, but that’s okay! Just enjoy with a fork.
Why you’ll love these Vegan Cinnamon Raisin Pull Apart Muffins:
- Soft & fluffy
- Reminiscent of a cinnamon roll, but a whole lot easier to make.
- Perfectly sweet
- 100% vegan
- Oh so delicious!
Frequently asked questions:
Can I substitute with another non-dairy milk?
Yes, you can substitute with almond or cashew milk. I recommend using soy milk since it’s higher in protein which will aid in texture of the dough.
Can I omit the raisins?
Definitely! I know raisins are not everyone’s cup of tea.
Can I substitute the active dry yeast for instant yeast?
Yes, just follow the same directions.
If you’re looking for more delicious muffin recipes, you’ll also love these Vegan Double Chocolate Chip Muffins, these Banana Nut Muffins, and these Double Chocolate Zucchini 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!
Fluffy & soft Cinnamon Raisin Pull Apart Muffins.
- ½ cup (115g) vegan butter, melted
- 1 ½ cups (368g) warm unsweetened, non-dairy milk
- ¼ cup (54g) granulated sugar
- 2 ¼ tsp active dry yeast
- 4 ½ cups (629g) all-purpose flour
- 1 tsp ground cinnamon
- ¾ tsp kosher salt
- ½ cup (74g) raisins
- ½ cup (115g) vegan butter, melted
- 1 cup (210g) brown sugar
- 2 tbsp ground cinnamon
- 1 cup (120g) powdered sugar
- 2-3 tbsp unsweetened, non-dairy milk
- 1 tsp vanilla extract
-
In the bowl of a stand mixer fitted with a whisk attachment, mix the melted butter (cooled, <110°F), warm non-dairy milk (<110°F), and granulated sugar. Sprinkle over the yeast and lightly mix in. Let sit for 10 minutes until slightly foamy on top (this means the yeast has bloomed).
-
Add the flour, cinnamon, and salt. Switch to a paddle attachment and mix until ingredients are fully incorporated. Replace the paddle attachment with a dough hook. Mix on medium speed for 3-5 minutes or until dough is smooth and stretchy. It should not be sticky. Add a tbsp of flour at a time, if dough is too sticky. Add raisins and mix for 1 minute more until fully incorporated.
-
Coat a large mixing bowl with neutral-flavored oil. Place dough inside and cover with towel or plastic wrap. I recommend a warm damp towel. Place in the oven with oven light on. Let rise for 1 hour.
-
Grease a muffin pan with cooking spray. Once dough is done rising, punch dough down. Pat dough into a ~9 x 5–inch rectangle. Using a bench scraper or knife, cut the dough into ~96 pieces. It doesn't need to be exact, this step will just make it easier to take a piece of dough and roll it. Alternatively, you can tear off dough as you go. Roll each dough piece into a ball.
-
Melt butter in a medium bowl. Combine brown sugar and cinnamon sugar in a separate larger bowl. Coat each dough ball in melted butter then roll in cinnamon-sugar mixture. Add 6-8 dough pieces into each muffin cup to fill them.
-
Cover the pan with a damp warm towel, and let the muffins proof for 30 to 45 minutes, or until they are risen and puffy.
-
Preheat the oven to 350°F. Once risen, put the muffin pan on a baking sheet, and bake the muffins for 20-25 minutes or until golden brown.
-
Prepare the vanilla glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla extract. Once muffins have slightly cooled, remove and drizzle with icing. The muffins will fall apart, but that's okay! Just enjoy with a fork.
