Plum Crumble Muffins

Crumble tops make any muffin taste — and look — better. This vegan muffin recipe boasts a brown sugar and cinnamon crown overtop a tender muffin studded with diced plums.
Crumble tops make any muffin taste — and look — better. This vegan muffin recipe boasts a brown sugar and cinnamon crown overtop a tender muffin studded with diced plums.

Plum Crumble Muffins

Yields 12

For the topping:

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  • 1/4 cup all-purpose flour
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  • 1/4 cup packed brown sugar
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  • 1/4 cup finely chopped walnuts
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  • 1/2 teaspoon ground cinnamon
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  • 3 tablespoons vegetable oil

For the muffins:

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  • 1-1/2 cups all-purpose flour
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  • 1-1/2 teaspoons baking powder
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  • 3/4 teaspoon baking soda
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  • 1/2 teaspoon salt
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  • 1 teaspoon ground cinnamon
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  • 1/2 teaspoon ground allspice
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  • 1/3 granulated sugar
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  • 3/4 cup vanilla-flavored soy yogurt
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  • 3/4 cup unsweetened apple juice
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  • 1/3 cup vegetable oil
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  • 1 teaspoon pure vanilla extract
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  • 3 ripe plums, halved, pitted, chopped

Directions:

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  1. For the topping, mix ingredients in a small bowl until mixture looks crumbly. Set aside.
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  3. Preheat oven to 400 degrees F. and grease a 12-cup muffin pan.
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  5. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.
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  7. In a medium bowl, whisk together sugar, yogurt, apple juice, oil, and vanilla until well-blended.
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  9. Add wet ingredients to the dry ingredients and stir until just blended. Stir in the plums.
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  11. Fill muffin pan with batter and sprinkle with crumble topping.
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  13. Bake for 18 to 22 minutes or until muffin tops are golden and spring back when lightly pressed.
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  15. Cool in the pan on a wire rack for 5 minutes then carefully remove muffins and serve warm.

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