Plum Crumble Muffins
Gang/Type: Dessert
Ergibt/Yield: 12 Muffins
For the dough:
  • 240 ml (1 cup) soy milk
  • 1 tsp apple cider vinegar
  • 240 g (1 1/2 cup) flour
  • 115 g (1/2 cup) sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 60 ml (1/3 cup) neutral tasting oil
  • 1 tsp vanilla extract
For the crumbles:
  • 50 g (1/3 cup) vegan butter
  • 50 g (1/4 cup) sugar
  • 80 g (1/2 cup) flour
  • 1 pinch salt
  • 1 pinch vanilla
  • 250 g (8.8 oz) plums
  • 1 tsp cinnamon
  1. For the crumbles cut the butter in small pieces and knead with the other ingredients into sprinkles. Maybe add a few drops water to make bigger sprinkles.
  2. Pit the plums and cut in small pieces. Combine with the cinnamon and set aside.
  3. Preheat the oven to 180° C (360° F) and line a muffin tray with paper liners.
  4. Combine soy milk and apple cider vinegar and let curdle. In a big bowl combine the dry ingredients, then add the wet ingredients and whisk until just combined. A few little lumps are allowed to remain.
  5. Pour the dough in the muffin tray and spread the plum pieces evenly. Gently press them in the dough a bit. Sprinkle with crumbles and bake in the oven for about 20 - 25 minutes until golden.
  6. Let cool for 5 minutes in the muffin tray, then transfer to a cooling rack and let cool.
To get the dough in the muffin tray without making a mess, I use an ice cream scoop with ejection function.
Recipe by Blueberry Vegan at