Vegan Cinnamon Streusel Muffins

Warm spices, a buttery crumble topping, and a tender crumb — these muffins hit every note you want from a bakery-style morning treat, and this batch makes a full dozen so there's plenty to share (or not). The flax egg trick is the real hero here: ground flaxseed stirred into water thickens into a gel that binds the batter beautifully, no eggs required. A splash of apple cider vinegar in the plant-based milk mimics the tang of buttermilk, keeping the texture soft and moist all the way through. The streusel gets chilled before it goes on top, which helps those coarse, cinnamon-sugar crumbs stay distinct and crunchy rather than melting into the batter during baking. Vegan butter does double duty — once in the muffin batter and again in the streusel — so every bite carries that rich, satisfying flavor you'd expect from a classic. These are the kind of muffins that make your kitchen smell incredible and disappear fast, whether you're serving them at brunch or stashing a few for weekday mornings.

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