Why do I need to curdle the almond milk with apple cider vinegar?

Curdling the almond milk with apple cider vinegar creates a vegan 'buttermilk' substitute, which reacts with the baking powder to help the muffins rise and contributes to a tender, moist texture.

How can I ensure my almond butter muffins aren't tough?

The key to tender muffins is to avoid overmixing the batter. Once the wet and dry ingredients are just combined and smooth, stop stirring to prevent gluten development.

What gives these muffins their crunchy topping?

The delightful crunch comes from sprinkling vegan almond praline over the muffin batter just before baking, which caramelizes slightly in the oven.

Can I use regular flour instead of self-raising flour?

Yes, you can substitute 1 1/2 cups of all-purpose (plain) flour and add an additional 2 1/4 teaspoons of baking powder to achieve a similar rise.

How should I store leftover Almond Butter Muffins?

Once completely cooled, store these muffins in an airtight container at room temperature for up to 3-4 days to maintain their freshness and texture.

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Almond Butter Muffins With Crunchy Topping
[Vegan]

Name: Almond Butter Muffins With Crunchy Topping [Vegan]
Cook time: 37 min
Yield: 16 muffins
Ingredients: 1 1/2 cups self-raising flour; 1 cup ground almonds + small handful of chopped almonds; 6 tbsp brown sugar; 2/3 cup almond milk; 1 tsp apple cider vinegar; 1 banana, mashed; 4 tbsp vegetable oil; 1 tsp baking powder; 3 generous tbsp almond butter; 2-3 tbsp vegan almond praline for the topping

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Close-up of freshly baked vegan almond butter muffins with a golden-brown crunchy almond praline topping, cooling on a wire rack.

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Almond Butter Muffins With Crunchy Topping [Vegan]

16 muffins

Dairy Free

Vegan

If there is a better way to start your day than with a green monster, this is probably it. Rich, and buttery, with a crunchy praline topping, these vegan muffins rock my world. It’ll spruce up any old Monday morning or gently ease you into the weekend. I made these little... Read More

Ingredients You Need for Almond Butter Muffins With Crunchy Topping [Vegan]

1 1/2 cups self-raising flour
1 cup ground almonds + small handful of chopped almonds
6 tbsp brown sugar
2/3 cup almond milk
1 tsp apple cider vinegar
1 banana, mashed
4 tbsp vegetable oil
1 tsp baking powder
3 generous tbsp almond butter
2-3 tbsp vegan almond praline for the topping

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How to Prepare Almond Butter Muffins With Crunchy Topping [Vegan]

Pre-heat the oven to 200ºC/392ºF. Line 16 muffin tins/shapes and set aside.
Pour the almond milk in a small container, add the apple cider vinegar and set aside to curdle while you prepare the other ingredients.
In a large bowl combine all dry ingredients. In a separate, smaller bowl, mash the banana and almond butter, then add the oil and finally the curdled almond milk.
Fold the wet ingredients into the dry ingredients and give it a few good stirs to combine everything smoothly. It’s important not to overmix the batter, as this can cause it to get tough.
Spoon the muffin batter into the muffin tins, filling them to the top so they will rise into big fat muffins. Sprinkle some almond praline over the top. Bake for 22 minutes.
Let the muffins cool on a wire rack for 5 to 10 minutes before enjoying still warm with a cup of green tea and some fresh fruit.

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Comments:

Helene Reilly says:

April 24, 2014 at 3:08 am

I am deffo making them they look delicious I love almonds.
Margaretkeah-tigh Dorsey says:

April 23, 2014 at 9:28 pm

They look real good. Now, am I that good of a baker? I pray I am.
Angelina Mar says:

April 23, 2014 at 2:23 pm

They look very dry.. hope they aren’t