Name: Vegan Cinnamon Swirl Muffins Recipe
Prep time: 12 min
Cook time: 33 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1/4 cup cane sugar; 2 tsp cinnamon; 2 Tbsp flaxseed meal (ground flax seeds); 1 cup filtered water; 1/3 cup organic cane sugar (or substitute coconut sugar for a darker, more wholesome flavor); 1/4 cup melted vegan butter (Miyoko’s or Earth Balance recommended); 1 ½ tsp vanilla extract; 2 cups almond flour (Wellbee’s preferred); 3/4 cup potato starch (NOT potato flour); 1/3 cup brown rice flour; 2 ½ tsp baking powder; 1/2 tsp sea salt

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I’m so excited to share this Vegan Cinnamon Swirl Muffins Recipe with you because it’s one of those treats that feels both cozy and special at the same time. Imagine waking up to the warm, comforting aroma of cinnamon in the air and biting into a moist, tender muffin that’s packed with flavor yet completely plant-based. These muffins are perfect for breakfast, brunch, or an afternoon pick-me-up when you want something a little sweet but wholesome.

What makes this Vegan Cinnamon Swirl Muffins Recipe really shine is the beautiful cinnamon swirl that sneaks through the batter, giving you little pockets of warm spice in every bite. I love making these for weekend mornings when friends or family come over—you’ll enjoy how easily they come together and how well they keep, plus they’re free of gluten and dairy, so they suit lots of diets without sacrificing taste. Trust me, once you try this recipe, it’ll become a go-to whenever you want a comforting baked good with a plant-based twist.

Ingredients You’ll Need

Each ingredient in this Vegan Cinnamon Swirl Muffins Recipe is carefully chosen to work harmoniously for the perfect texture and flavor. Here’s what you’ll want to gather, along with a few tips to make sure you get the best results.

Cane sugar: I like using pure cane sugar for a clean sweetness, and it works beautifully in the cinnamon swirl.
Cinnamon: Fresh ground cinnamon is a must here—it’s what gives these muffins their signature cozy flavor.
Flaxseed meal: This is our vegan egg substitute, so be sure it’s freshly ground for the best thickening and binding effect.
Filtered water: The purest water you can get helps the flaxseed gel form nicely and keeps the muffin light.
Organic cane sugar or coconut sugar: Using coconut sugar gives a deeper, more caramel-like flavor if you want a twist.
Melted vegan butter: Brands like Miyoko’s or Earth Balance add richness and moisture without dairy.
Vanilla extract: A splash adds warmth and rounds out the spices.
Almond flour: I prefer Wellbee’s for its consistency – it gives these muffins a deliciously tender crumb.
Potato starch: Don’t substitute with potato flour here—it’s crucial for the light, fluffy texture.
Brown rice flour: Adds a gentle nuttiness and supports the crumb structure.
Baking powder: Helps the muffins rise and get that perfect dome.
Sea salt: Just a pinch to balance the sweetness and enhance flavor.

Variations

I love how flexible this Vegan Cinnamon Swirl Muffins Recipe is. Over time, I’ve played around with adding different mix-ins or tweaking the sugar for different occasions, and you should definitely make it yours!

Add-ins: I sometimes fold in chopped walnuts or pecans for a nice crunch—makes these muffins feel extra special.
Fruit twist: Fresh or frozen blueberries can be folded into the batter, just be gentle so you don’t lose the cinnamon swirl effect.
Sweetener swap: Using maple syrup instead of cane sugar adds a lovely depth and pairs beautifully with cinnamon.
Gluten-free adjustments: This recipe is already free from gluten-containing flours, but just make sure your baking powder is gluten-free to keep it safe.

How to Make Vegan Cinnamon Swirl Muffins Recipe

Step 1: Prep your oven and cinnamon sugar swirl

Start by preheating your oven to 375°F (190°C). Line a standard muffin tin with unbleached brown paper baking cups—these cups are great because they stop the muffins from sticking and add a rustic charm. While the oven warms, mix the cane sugar and cinnamon in a small bowl to make the cinnamon sugar swirl. This is the magic touch that gives the muffins their signature pockets of spice—set it aside for now.

Step 2: Make your flax egg and mix the wet ingredients

Combine the flaxseed meal with filtered water in a medium bowl and let it sit for about 5 minutes — it needs time to thicken into a gel-like consistency, which acts as your egg substitute. Once thickened, whisk in your sugar, melted vegan butter, and vanilla extract until everything is smooth and creamy. This wet mix is the heart of your batter!

Step 3: Incorporate dry ingredients and create your batter

Now, add almond flour, potato starch, brown rice flour, baking powder, and sea salt into your wet mixture. Stir everything well until you get a smooth, thick batter. The consistency should be dense enough to hold shape but still moist—think of a creamy, muffin batter.

Step 4: Layer the cinnamon sugar swirl and fill the muffin cups

Spoon about 1 tablespoon of batter into each muffin cup, spreading gently with the back of the spoon. Sprinkle about half a teaspoon of the cinnamon sugar over the batter in each cup. Then add the remaining batter on top and finish with another half teaspoon of cinnamon sugar on each muffin. This layering creates those lovely swirls and ensures every bite has a hint of cinnamon sweetness.

Step 5: Bake, cool, and enjoy

Bake your muffins for 28-33 minutes until a toothpick inserted in the center comes out clean or with just a few crumbs. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. I find it’s best to let them cool completely before peeling the wrappers off — this helps preserve their tender texture and makes unwrapping a breeze.

How to Serve Vegan Cinnamon Swirl Muffins Recipe

The image shows seven small white bowls arranged on a white marbled surface. The largest bowl at the bottom right is filled with a heap of white flour with a soft, powdery texture. To its left, a bowl contains reddish-brown flax seeds, small and shiny. Above the flax seeds, a bowl with white butter is placed, showing two thick, smooth pieces. Above it, a bowl has light brown sugar with a grainy texture, slightly piled up in the center. To the right of the sugar, a bowl holds an off-white creamy butter chunk with soft edges. Below this butter, a small bowl contains dark brown curry powder with a fine, powdery texture. Finally, on the right side near the curry powder, a bowl is filled with a thick, dark brown liquid, smooth and glossy. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to dust these muffins with a little extra cinnamon sugar right before serving if I’m feeling fancy. A light spread of vegan butter or a drizzle of maple syrup adds wonderful moisture and complements the cinnamon perfectly. On special mornings, I top them with a smear of almond butter for a tasty protein boost.

Side Dishes

These muffins pair beautifully with a hot cup of coffee or chai tea—my personal go-to. For a fuller breakfast, you could serve them alongside fresh fruit salad, dairy-free yogurt, or a smoothie bowl. They’re also great with a simple green smoothie for a balanced morning.

Creative Ways to Present

For holiday brunches or when friends are over, I arrange these muffins on a tiered cake stand with fresh berries and edible flowers for a charming display. Wrapping individual muffins in parchment with a cinnamon stick tied around makes a delightful gift or party favor. Trust me, these little touches make the Vegan Cinnamon Swirl Muffins Recipe feel extra special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover muffins in an airtight container at room temperature for a day or two—just enough to enjoy them at their freshest. If you want them to last a little longer, pop them in the fridge; they’ll stay good for up to 4-5 days, although I always recommend bringing them to room temp before eating so the texture is just right.

Freezing

Freezing these muffins works really well! I usually wrap each muffin individually in plastic wrap or parchment paper and then place them in a freezer-safe bag. This avoids freezer burn and keeps them tasting fresh. When I want one, I just pull it out the night before and let it thaw in the fridge, or speed thaw in the microwave for 20-30 seconds.

Reheating

Reheating is simple—my favorite way is a quick zap in the microwave for about 20 seconds or warming them in a toaster oven at 300°F for 5-7 minutes to get the edges a little crispy again. Avoid overheating as that can dry them out. If you want that fresh-baked feel, add a little vegan butter on top after warming—it’s divine.

FAQs

Can I use regular flour instead of the almond and rice flours?

You could, but the texture will be quite different. This recipe relies on almond flour and rice flours to provide that tender, slightly dense crumb that works perfectly with the cinnamon swirl. Using all-purpose flour might make the muffins more cakey and less tender, and it won’t be gluten-free anymore.
Why is potato starch important and not potato flour?

Potato starch is a pure starch that helps lend a light and fluffy texture without adding density, while potato flour is heavier and can cause the muffins to be gummy or dense. So, make sure you pick potato starch for the soft crumb you want in the Vegan Cinnamon Swirl Muffins Recipe.
Can I make these muffins oil-free?

Since the recipe relies on melted vegan butter for moisture and richness, it might be tricky to remove it entirely. However, you could try substituting with unsweetened applesauce or mashed banana, but keep in mind the texture and flavor will change, and you might lose some of the muffin’s tender crumb.
How do I store leftovers to keep them fresh?

Store cooled muffins in an airtight container at room temperature for up to two days for the best texture. If you need to keep them longer, refrigeration for 4-5 days works well but let them come back to room temperature before eating.
Can I double this Vegan Cinnamon Swirl Muffins Recipe?

Absolutely! Just double all ingredients, but be sure to fill muffin tins evenly and bake in batches if necessary. Keep an eye on baking time as it may vary slightly when the oven is fuller.

Final Thoughts

This Vegan Cinnamon Swirl Muffins Recipe holds a special place in my kitchen because it combines simplicity and flavor in such a satisfying way. Whether you’re new to vegan baking or a seasoned pro, these muffins are dependable and a real crowd-pleaser. When you make them, I hope you enjoy that perfect balance of sweet cinnamon and tender crumb as much as I do. Go ahead, try whipping up a batch—you might just find your new favorite muffin recipe.