Coffee Cake Streusel Muffins
CATEGORIES
INGREDIENTS
- Cooking Time: 20 minutes
- Servings: 3
- Preparation Time: 30 minutes
- Muffin Ingredients:
- 1 1/4 C cake flour
- 1/2 C granulated sugar
- 1/4 tsp salt
- 6 T coconut oil, melted
- 1 large egg room temp
- 1 egg yolk room temp
- 1 tsp vanilla extract
- 1/3 C almond milk + 1 tsp vinegar—let sit for 5 min
- Crumb Topping Ingredients:
- 1/3 C sugar
- 1/3 C brown sugar
- 3/4 tsp cinnamon
- 1/8 tsp sea salt
- 4 T Betsy’s Best Gourmet Peanut, Almond, or Seed Butter
- 4 T coconut oil
- 1 3/4 c cake flour
DIRECTIONS
- Preheat oven to 325 degrees. Line muffin pans. In a medium bowl, prepare crumb topping of sugars, cinnamon, salt, coconut oil, and Betsy’s Best. Mix until incorporated. Add flour and mix until it forms a crumbly dough. Set aside.
- In another large bowl, make muffin mixture of flour, sugar, baking soda, and salt until combined. Add the 6 tbsp of coconut oil, 1 tbsp at a time. Add the egg, yolk, vanilla, and buttermilk and mix until all has been incorporated and is light and fluffy. Measure out 1/4 c of batter and place into muffin tins. Sprinkle a generous amount of crumb topping on top. Bake for 20 min or until crumbs are golden and toothpick comes out clean.
- The coffee cake streusel muffin recipe can also be made into mini loaf pans or use a bundt cake mold for a coffee cake.