Nutty Injeolmi Muffin with Generous Crumble (Vegan)
Vegan Injeolmi Muffins: Absolutely Delicious with a Hearty Crumble Topping!
Hello everyone! Today, I’m bringing you vegan Injeolmi Muffins. These muffins are topped generously with a nutty and crunchy soybean powder crumble, making them incredibly tasty. Thanks to the soybean powder, they have a wonderfully savory and appealing flavor. You can substitute black sesame powder for the soybean powder, but I’ve decided to keep black sesame for my own separate recipe! (laughs) Remember to use roasted soybean powder to get that distinct aroma and flavor! If you don’t have oligosaccharide, you can easily substitute it with honey or corn syrup – any liquid sweetener will work wonderfully. I’ve found that sticking to vegan recipes has been great for my health, although the weight I lose in a week tends to come back in a single day… (sighs) Let’s all bake healthily and enjoy our creations! Let’s make these Injeolmi Crumble Muffins with plenty of delicious crumble on top!
Muffin Batter (Yields 6 Muffins)- 110g All-purpose flour
- 45g Almond flour
- 20g Roasted soybean powder
- 4g Baking soda
- 30g Sugar
- 2g Vinegar
- 80g Oligosaccharide
- 160g Sweetened soy milk
- 50g Vegetable oil
Crispy Crumble Topping- 150g All-purpose flour
- 50g Almond flour
- 35g Roasted soybean powder
- 40g Vegetable oil
- 100g Oligosaccharide
- 3 drops Vanilla extract
- 150g All-purpose flour
- 50g Almond flour
- 35g Roasted soybean powder
- 40g Vegetable oil
- 100g Oligosaccharide
- 3 drops Vanilla extract
Cooking Instructions
Step 1
First, let’s prepare the crispy crumble topping. In a bowl, combine the all-purpose flour, almond flour, and roasted soybean powder. Whisk them together lightly to ensure the dry ingredients are evenly mixed. This step is crucial for a uniform crumble texture.
Step 2
In a separate bowl, whisk together the vegetable oil, oligosaccharide, and vanilla extract until well combined. The vanilla extract adds a lovely aroma and enhances the overall flavor of the crumble.
Step 3
Pour the wet ingredients from step 1 into the dry ingredients from step 0. Using a spatula, gently cut and mix the ingredients until they just come together to form coarse crumbs. Be careful not to overmix; you want a crumbly texture, not a smooth dough. Once crumbled, place the mixture in the refrigerator to chill.
Step 4
Now, let’s make the muffin batter. In a bowl, combine the vegetable oil, vinegar, sweetened soy milk, oligosaccharide, and sugar. Whisk until the sugar is dissolved and the mixture is smooth. The vinegar reacts with the baking soda to help the muffins rise and become tender.
Step 5
In another bowl, sift together the all-purpose flour, roasted soybean powder, baking soda, and almond flour. Sifting prevents lumps and ensures the dry ingredients are evenly distributed, leading to a lighter muffin texture. Add the sifted dry ingredients to the wet ingredients from step 3. Mix gently with a spatula until just combined; do not overmix, as this can result in tough muffins.
Step 6
Spoon the muffin batter into prepared muffin liners, filling each about halfway. Avoid overfilling, as the muffins will rise during baking. Generously sprinkle the chilled crumble topping over the batter. A good amount of crumble is key for that delightful crunch and nutty flavor.
Step 7
Bake in a preheated oven at 175°C (350°F) for 25-30 minutes. Baking times can vary depending on your oven, so check for doneness by inserting a skewer into the center; it should come out clean. Enjoy your delicious Vegan Injeolmi Crumble Muffins!
