

COFFEE CAKE MUFFINS
30
20
12
recipe by So Delicious Kitchen

ingredients
Muffins:
- 3⁄4 c. So Delicious Unsweetened Yogurt Alternative
- 1⁄2 c. light brown sugar
- 1⁄3 c. canola oil
- Egg substitute for 2 large eggs
- 2 tsp. vanilla extract
- 11⁄2 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1⁄4 tsp. baking soda
- 1⁄4 tsp. salt
Crumble Topping:
- 1⁄3 c. granulated sugar
- 1⁄3 c. light brown sugar
- 1 tsp. cinnamon
- 1⁄4 tsp. salt
- 1⁄2 c. vegan butter, melted
- 11⁄2 c. all-purpose flour
Glaze:
- 1⁄4 c. confectioner’s sugar
- 1⁄2 tsp. vanilla extract
- 1⁄2 c. So Delicious Unsweetened Yogurt Alternative
directions
- Make topping: In a small bowl, combine crumble ingredients and pinch together into large crumbs. Place bowl in freezer.
- Make Drizzle: In a small bowl, whisk glaze ingredients until smooth, adding more sugar or yogurt to reach desired consistency.
- Make muffins:
- Preheat oven to 375°F and line cups of a muffin tin with paper liners.
- In a large bowl, whisk yogurt, oil, sugar, eggs, vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture until just combined.
- Fill each muffin cup with batter. Scatter streusel topping over each muffin and press lightly on crumbs so they adhere to batter.
- Bake until tops are golden, 17 to 20 minutes.
- Let muffins cool in pan set on a wire rack for 5 minutes, then remove muffins to rack to cool completely. Drizzle with glaze as desired.


