Coffee Cake Muffins... like muffins made with coffee
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 18
Muffin Base
  • ½ cup vegan butter
  • ¾ cup brown sugar
  • 1 Tbsp. flaxseed meal + 3 Tbsp. water
  • 1 cup vegan buttermilk (note below)
  • 1 tsp. vanilla extract
  • 2 Tbsp. finely ground coffee
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. ground cinnamon
  • ¼ tsp. salt
  • 1 cup dark chocolate chips
Streusel Topping
  • 2 cups all-purpose flour
  • ⅔ cup brown sugar
  • 1 tsp. ground cinnamon
  • ½ cup olive oil
  • heaping 4 tsp. finely ground coffee
  • heaping ¼ cup mini chocolate chips
  1. Preheat oven to 375ºF.
  2. Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
  3. Cream butter and sugar until light and fluffy.
  4. Add flax, vanilla, and coffee grounds and mix until smooth.
  5. Sift dry ingredients. Add alternately with buttermilk, meaning add dry ingredients, wet, dry, wet, and ending with dry.
  6. Fold in chocolate chips.
  7. Scoop into lined or greased muffin tins, filling about ⅔ of the way full.
  8. To make the streusel: combine all streusel ingredients and mix until crumbly. Be sure to mix well so there are no oil pockets.
  9. Sprinkle over muffins (each muffin has a lot of streusel!) and press streusel gently into muffin batter.
  10. Bake 20-25 minutes until golden brown.
To make vegan buttermilk: add 1 tsp. lemon juice to a measuring cup, then fill up to the 1 cup line with nondairy milk. Let sit 5-7 minutes until slightly thickened.
For the coffee grounds: the coffee grounds are added to the batter whole, so make sure they are very finely ground first.
Recipe by Panthers & Peonies at