Vegan Coffee Cake Muffins

Few things hit harder on a weekend morning than a warm, cinnamon-scented muffin with a crumbly streusel top — and this batch makes a full dozen, so there's plenty to share (or not). The batter comes together with pantry staples like all-purpose flour, plant-based milk, neutral oil, and a splash of apple cider vinegar, which works with the leavening to give each muffin a beautifully tender crumb. Instead of eggs, flaxseed mixed with water does the binding work quietly and effectively — you'd never guess anything was different from the finished texture. The streusel is the real showstopper: brown sugar, cinnamon, flour, and cold vegan butter rubbed together into coarse, buttery clumps that bake into a golden, slightly crunchy crown. Keeping the streusel chilled while you mix the batter is a small step that makes a big difference, helping it stay distinct and crumbly rather than melting into the top. At 375°F for just about 20 minutes, these come out golden at the edges with a clean toothpick and that irresistible bakery smell filling your kitchen. They're just as good at room temperature as they are warm, which makes them an easy make-ahead option for busy mornings or casual entertaining.

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