Here’s the easy small-batch muffin version of one of my fav recipes of late: Coffee Crumb Cake, inspired by another one of my fave recipes, these amazing small-batch vegan muffins.

So there you have it! Cinnamon-y, crumb-y, super easy muffin heaven, for much less work.

Everything I want in a dessert recently, all rolled into one muff-tastic treat.

OK run to the kitchen and make these.

They’re actually a piece of cake to make, and they also happen to taste like a piece of cake!

5 from 1 vote

Small-batch Crumb Cake Muffins

Prep Time10

Cook Time20

Course: Breakfast, Dessert, Snack

Keyword: chocolate, chocolate chip, crumb cake, crumb topping, easy recipes, gluten-free, low sugar, muffins, plant-based, small-batch, vegan

Servings: muffins

Calories: 181kcal

1/4 cup applesauce (60 g) sub 1/2 ripe banana, mashed
3 tbsp any nut/seed butter (48 g) sub oil or yogurt
3 tbsp maple syrup (63 g) sub sugar-free
3 tbsp (nut) milk (45 g) I used unsweetened almond milk
1/4 tsp vanilla extract
3/4 cup flour (90 g) gf all purpose if desired
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon
1/4 cup (optional) mix-ins of chocolate chips, nuts, raisins, blueberries (45 g)

To make the crumb topping, mix sugar, cinnamon and flour, then pour in melted butter, stir to combine, chill in the refrigerator.
Preheat oven to 350F and grease or line a muffin pan with liners.
In a medium bowl whisk together applesauce, maple, nut/seed butter, milk, vanilla.
Whisk together flour, baking powder, baking soda, salt, cinnamon, and fold into the wet mixture (do not overmix).
Fold in mix-ins (optional) and transfer to muffin pan. Sprinkle with crumb topping.
Bake 20-25 minutes until centers are done, cool slightly and enjoy!!

The recipe will make 6 tall and 8 snack-sized muffins. The snack-sized ones absolutely hit the spot as dessert! Nutrition info is based on 6 tall muffins.
To make a quick icing, mix 1 tbsp powdered sugar and 1 tsp maple syrup and drizzle on the cooled muffins.