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Top-down look at two muffins drizzled with caramel sauce and sprinkled with sea salt, one broken open showing oats and caramel swirls.

Vegan Salted Caramel Muffins

Fluffy jumbo muffins with oat streusel and coconut sugar caramel, made with plant-based ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

Streusel

  • 1/4 cup all-purpose flour 30g
  • 1/2 cup whole oats 40g
  • 3 tbsp coconut sugar 40g
  • 6 tbsp dairy-free butter 90g, room temperature

Caramel Sauce

  • 1 batch vegan caramel sauce (made with coconut sugar)
  • 1/2 tsp flaked sea salt

Muffins

  • 6 tsp ground flaxseed + 6 tsp water
  • 2 3/4 cups all-purpose flour 370g
  • 3 tsp baking powder
  • 1 tsp ground arrowroot
  • 1 cup coconut sugar 180g
  • 1/4 cup dairy-free plain or vanilla yogurt (natural or sugar-free) 60g
  • 1/2 cup dairy-free butter 115g, room temperature
  • 1 1/4 cups unsweetened dairy-free milk 300ml, room temperature
  • 1 tbsp vegan caramel sauce

Instructions
 

Streusel

  • Make streusel topping:

    Combine 1/4 cup (30g) flour, 1/2 cup (40g) oats, and 3 tbsp (40g) coconut sugar in a medium bowl. Add 6 tbsp (90g) softened dairy-free butter; mix with a fork until clumpy but uniform. Avoid overworking. Reserve. (Prepare up to 1 day ahead and refrigerate in an airtight container.)

Caramel Sauce

  • Prepare vegan caramel:

    Prepare one batch of vegan caramel sauce, replacing caster sugar with coconut sugar to maintain a refined sugar-free profile. Season with a pinch of salt.

Muffins

  • Preheat oven and liners:

    Heat oven to 350°F (175°C) fan. Insert liners into a 6-cup jumbo muffin pan.

  • Make flax egg:

    In a small bowl, whisk 6 tsp ground flaxseed with 6 tsp water until a paste forms; let stand to thicken.

  • Sift dry ingredients:

    Sift 2 3/4 cups (370g) flour, 3 tsp baking powder, 1 tsp arrowroot, and 1 cup (180g) coconut sugar into a medium bowl. Stir to disperse any lumps.

  • Mix wet and dry:

    In another bowl, blend 1/4 cup (60g) yogurt, 1/2 cup (115g) softened butter, 1 1/4 cups (300ml) milk, and 1 tbsp caramel sauce. Add the wet mixture to the dry ingredients; fold until just combined. Do not overmix.

  • Fill liners and top:

    Fill each liner to the top with batter. Use a toothpick to swirl extra caramel on top, then generously cover with streusel.

  • Bake muffins:

    Bake on the center rack at 350°F (175°C) fan for 12 minutes. Lower the temperature to 320°F (160°C) fan and bake 16–18 minutes more, until a toothpick inserted in the center comes out clean.

  • Cool and garnish:

    Take the pan out of the oven and cool on a wire rack. Once cool, drizzle with additional caramel and, if desired, sprinkle with flaked sea salt. Remove from liners and serve.
Keyword breakfast muffins, homemade muffins, moist muffins, simple muffins, vegan salted caramel muffins