• 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

1. 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.
3. 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.
5. The coffee cake streusel muffin recipe can also be made into mini loaf pans or use a bundt cake mold for a coffee cake.

The smell in the house that this coffee cake streusel muffin recipe creates will wake up the family and have them rushing to the kitchen to see what is in the oven! The sweet taste of cinnamon and the crumbly texture of the nut butter topping makes this muffin recipe a winner!