Friday, May 25, 2012

Cinnamon Streusel Muffins

Cinnamon Streusel Muffins

For the Crumb Topping:
  • 3 Tablespoons all-purpose flour
  • 3 Tablespoons (packed) light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1.5 Tablespoons cold Earth Balance
For the Muffins:
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 Tablespoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/8 cup (packed) light brown sugar
  • 4 Tabplespoons Earth Balance, melted and cooled
  • 1 flax egg (1 Tablespoon ground flax, 3 Tablespoons water)
  • 3 oz non-dairy milk (I used soy)
  • 1/4 teaspoon vanilla extract

For the Crumb Topping:
- Combine ingredients in a medium bowl, and blend together with a fork. It doesn’t need to be completely uniform, and you want some larger crumbs in it.

For the Muffins:
- Preheat oven to 375 and spray six spaces in a muffin tin or fit with liners.
- Whisk together flour, sugar, baking powder, cinnamon, and salt. Once mixed, add brown sugar and combine, making sure there aren’t any big lumps of brown sugar.
- In a glass measuring cup, whisk together Earth Balance, flax egg, non-dairy milk, and vanilla. Pour into dry mixture and stir with a plastic spatula until everything has been mixed in, but try not to over mix.
- Pour batter into prepared tin or liners.
- Divide crumb mixture over muffins (I had a little bit left over). Press the crumbs gently into the batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.

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