Crud Muffins......They're a Thing (Vegan)

Ever wanted a recipe to help clear out the pantry of all the leftover scraps? These are just the thing.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 18 - 20 muffins


Muffin Batter:

  • 1/2 cup organic vegetable oil
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup non-dairy vanilla ice cream, melted
  • 1 cups unsweetened plant-based milk
  • 1 teaspoon pure vanilla extract
  • 1 2/3 cups all purpose flour
  • 1 cup gelatin-free mini-marshmallows (I used homemade
  • 1 cup chopped dairy-free dark chocolate chips

Crumb Topping:

  • 1/2 cup vegan butter softened
  • 1 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 1 cup crumble potato chips
  • 1 cup crushed pretzel pieces


  1. Pre-heat oven to 350 degrees F (180 C) and line 2 muffin pans with 18 to 20 paper liners.
  2. Whisk together oil, sugar, salt, and baking powder until smooth. Add milk, ice cream, and vanilla and stir to combine. Add flour, then stir in marshmallows and chocolate.

  3. Divide the batter into cups and bake for about 10 minutes.
  4. While those bake, mix butter, and sugar, vanilla, and salt together in a medium bowl until combined. Add flour and mix until it forms a dough, then stir in chips and pretzels. Remove pans from the oven after 10 minutes and sprinkle the crumb topping over each one (I piled it pretty high.) Return pans to oven and bake for 25 to 30 minutes until a toothpick comes out clean.