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:

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

For the muffins:

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

Directions:

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

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