Vegan Salted Caramel Muffins Recipe

If you have been searching for a treat that’s irresistibly soft, chewy, and bursting with that luscious blend of sweet and salty, then you have got to try these Vegan Salted Caramel Muffins. Made entirely with natural sugars and completely plant-based ingredients, they boast those stunning high domed tops that make every bite feel extra special. Whether you’re baking for breakfast, a snack, or a cozy teatime indulgence, these muffins bring comforting warmth with a gooey salted caramel swirl and a charming oat streusel topping. Trust me, once you try them, these muffins will become your new favorite go-to recipe to impress friends and satisfy your sweet tooth all at once.

Ingredients You’ll Need

This recipe uses a handful of simple but essential ingredients that come together to create the perfect balance of texture, flavor, and richness. Each element plays its own crucial role, from the fluffy muffin base to the crunchy streusel and that decadent salted caramel sauce.

• All-purpose / plain flour: The foundation of the muffins for a tender and soft crumb.
• Whole oats: Add wholesome texture and a subtle nuttiness to the streusel topping.
• Coconut sugar: A natural sugar choice that gives the muffins a rich caramel tone without refined sugars.
• Dairy-free butter: Provides moisture and a smooth richness that holds the muffins together.
• Flaked / sea salt: Enhances flavors and adds the signature salty contrast to the caramel.
• Ground flaxseed + water: The perfect vegan egg replacement to help bind the batter.
• Baking powder: Helps the muffins rise and achieve those impressive domed tops.
• Ground arrowroot: Lightly used to keep the muffins soft and tender.
• Dairy-free yogurt: Contributes tang and moisture, balancing the sweetness.
• Unsweetened dairy-free milk: Adds softness and keeps the batter smooth.
• Vegan caramel sauce: The star ingredient swirling through the muffins for that gooey goodness.

How to Make Vegan Salted Caramel Muffins

Step 1: Prepare the Streusel

Begin by mixing together flour, oats, and coconut sugar in a medium bowl. Then add the room temperature dairy-free butter and use a fork to “claw” the ingredients together until you get a clumpy mixture. This texture is key—don’t overwork it or it will turn pasty. Set it aside or make it the day before and chill, so it’s ready to sprinkle on top later and provide a perfectly crunchy finish.

Step 2: Make the Vegan Caramel Sauce

Next, whip up your vegan caramel sauce by substituting caster sugar for coconut sugar to keep everything natural. Remember to add a pinch of flaked sea salt to elevate that deep caramel flavor with a salty kick. This sauce is the magic ingredient that transforms these muffins from ordinary to unforgettable.

Step 3: Mix the Muffin Batter

Preheat your oven to 180°C fan and line a jumbo muffin tray with liners. In a small bowl, combine the ground flaxseed and water; this will thicken into a gel-like vegan egg substitute. In another bowl, sift together the flour, baking powder, arrowroot, and coconut sugar to ensure no lumps remain. Then in a separate bowl, blend the yogurt, softened butter, dairy-free milk, and a tablespoon of that luscious vegan caramel sauce.

Step 4: Combine and Fill

Pour the wet ingredients into the dry and gently mix just until combined—over-mixing can toughen the muffins, so patience here pays off. Using an ice cream scoop or spoon, divide the batter evenly among the muffin liners, filling them to the top for those tall domes. Swirl a little caramel on top of each muffin with a toothpick for that gooey caramel ribbon inside.

Step 5: Add Streusel and Bake

Generously sprinkle your streusel over each muffin base, covering the tops well to ensure that sweet crunch. Bake in the oven at 180°C fan for 12 minutes, then reduce the temperature to 160°C fan and continue baking for 16 to 18 minutes more. Check doneness with a toothpick; it should come out clean. Let them cool in the tin on a wire rack before adding a final drizzle of caramel and a sprinkle of flaked sea salt if you desire.

How to Serve Vegan Salted Caramel Muffins

Garnishes

These muffins shine on their own but you can elevate them with a drizzle of extra vegan caramel sauce, a light dusting of powdered coconut sugar, or a pinch of flaked sea salt for that irresistible sweet-salty crunch right on top. Fresh berries or a dollop of coconut whipped cream add bright contrast and creaminess that pairs beautifully with the muffins.

Side Dishes

For a cozy brunch or afternoon tea, serve alongside a warming cup of plant-based latte, spiced chai, or classic black coffee. If you want something more substantial, add a fresh green salad with citrus vinaigrette or roasted seasonal fruits to balance the sweetness and make it a more complete meal.

Creative Ways to Present

Try slicing the muffins in half and gently toasting them for a warm, caramel-drizzled breakfast treat. You can even sandwich a layer of vegan vanilla cream or nut butter between sliced muffins for a decadent twist. For gatherings, place the muffins on a rustic wooden board surrounded by nuts, fruits, and small jars of caramel to invite guests to personalize their bites.

Make Ahead and Storage

Storing Leftovers

Your Vegan Salted Caramel Muffins are best enjoyed fresh, ideally on the day of baking when they’re at their softest and most flavorful. However, you can store them in an airtight container at room temperature for up to 4 days. They tend to become even moister, so just be mindful of that lovely texture when you store them.

Freezing

If you want to keep these muffins on hand for longer, they freeze beautifully. Wrap each muffin individually in cling film or freezer-safe bags and freeze for up to 3 months. When you’re ready to indulge, just thaw them at room temperature or warm gently in the oven for a few minutes to rejuvenate their fresh-out-of-the-oven charm.

Reheating

To reheat, pop the muffins in the oven at 160°C for around 5 to 7 minutes or warm gently in a toaster oven. Avoid microwaving as it can make the texture a little gummy. Reheating brings back their gooey caramel centers and melts the streusel topping slightly, making every bite feel freshly baked again.

FAQs

Can I use other types of sugar in these muffins?

Absolutely! While coconut sugar adds rich flavor and natural sweetness, you can substitute with brown sugar or organic cane sugar if preferred. Just keep in mind that refined sugars might slightly alter the depth of flavor.

Is it possible to make these muffins gluten-free?

Yes, you can swap out the plain flour for a gluten-free all-purpose flour blend that includes xanthan gum for structure. The texture might change a little but they will still be delicious and moist.

What can I use if I don’t have flaxseed for the egg substitute?

Chia seeds work wonderfully as a substitute for flaxseed in vegan baking. Use the same ratio — 1 tablespoon of ground chia seeds mixed with 3 tablespoons of water to replace 1 egg.

Can I prepare the streusel and caramel in advance?

Definitely! The streusel can be made a day ahead and stored in the fridge to save time on baking day. The vegan caramel sauce also keeps well in the fridge for up to a week. Preparing these in advance makes the baking process smooth and easy.

How can I store and serve leftovers for maximum freshness?

Keep leftover muffins in an airtight container at room temperature for up to 4 days to maintain their moistness. Reheating briefly before serving will bring back their soft, gooey texture and highlight the salted caramel swirls perfectly.

Final Thoughts

If you’re ready to wow yourself and everyone you share these with, dive into making these Vegan Salted Caramel Muffins as soon as you can. They are a pure celebration of comforting flavors and textures, effortlessly vegan and impressively delicious. Baking them is a joyful process, and biting into one is even better. I can’t wait for you to discover how this recipe becomes a beloved staple in your kitchen, just like it is in mine!