Vegan Coffee Muffins With A Salted Caramel Core

The muffins of today wanted to be something unique, so they pretended to be tiny cappuccino cups. a salted caramel cream-filled and coffee cream-topped chocolate coffee muffin.

Ingredients

For the Salted Caramel Core

1/2 cup coconut cream
1/2 cup brown sugar
1/4 teaspoon sea salt

For the Muffins

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon instant coffee powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened almond milk (or any plant-based milk)
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar

For the Streusel Topping

1/4 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons vegan butter or coconut oil, chilled
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Prepare the salted caramel core: In a small saucepan, combine the coconut cream, brown sugar, and sea salt. Heat over medium-low heat, stirring continuously, until the sugar has dissolved and the mixture thickens slightly. Remove from heat and set aside to cool.
In a mixing bowl, whisk together the flour, granulated sugar, instant coffee powder, baking powder, baking soda, and salt for the muffin batter.
In a separate bowl, whisk together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, vegan butter or coconut oil, and a pinch of salt. Use your fingers or a fork to mix until crumbly.
Fill each muffin liner halfway with the batter. Add a teaspoon of the salted caramel core in the center of each muffin. Cover the caramel with more batter until the muffin liners are about 3/4 full. Sprinkle the streusel topping over each muffin.
Bake for about 18-20 minutes, or until a toothpick inserted into the muffins comes out clean.
Remove from the oven and let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.