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Hemp Seed Streusel Muffins

If you’re anything like us, your baking skills will have improved dramatically in 2020. The extra time + diminished opportunity to buy sweet treats has turned our nation to baking, with banana bread becoming as synonymous with British culture as tea. But now we want to put forward a new challenge – the streusel muffin. Whilst you might not recognise the name, you’ll definitely be familiar with their defining feature, the crumbly top. We all know the top is the best bit of the muffin, and what could make it better? Hemp seeds, duh!

This recipe was crafted for us by the aptly named Top With Cinnamon aka Izy Hossack who’s gloriously hemp-ified this treat. We’ll be enjoying them for breakfast, elevenses, tea at 3 and pudding, although they do last for 5 days if you can stay away for that long!


  • 150g granulated sugar
  • 220g apple sauce (unsweetened) or mashed banana
  • 80ml oil of choice (hemp seed, sunflower etc)
  • 75ml Good Hemp Seed Milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 190g plain white flour
  • 1 tsp bicarbonate of soda
  • 1/4 tsp fine table salt
  • Streusel topping:
  • 60g plain white flour
  • 60g light brown sugar
  • 45g vegan block butter
  • 1 1/2 tsp ground cinnamon
  • 40g The Good Hemp Seed Hearts


For the muffin batter:

Preheat the oven to 180C fan and line a 12-cup muffin tin with paper liners. In a large bowl, combine the sugar, apple sauce, oil, hemp milk, vinegar and vanilla. Whisk together until smooth.


Then add in the flour, bicarbonate of soda and salt. Stir with the whisk until the flour has been incorporated and the batter is mostly smooth – (careful not to overmix here!)


Divide the batter between the 12 muffin cups equally and set aside.

For the streusel:

In a separate (medium) bowl, combine the flour, light brown sugar, vegan butter and cinnamon. Use your fingertips to rub the butter into the flour/sugar until you get a sandy mixture with no large lumps of butter remaining. When you have this consistency, then stir in the hemp seeds.


Sprinkle this crumbly mixture equally over the batter in the 12 muffin cups. You can pile it up a bit as some will sink into the batter below as it bakes.


Bake for 22-27 minutes, until a toothpick inserted into one of the centre muffins comes out clean. Leave to cool before removing from the muffin tin because burning your hands isn’t fun – but don’t be surprised if a couple go missing before completely cooled, the freshly baked muffin smell will fill the house and is pretty irresistible.

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