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COFFEE CAKE MUFFINS

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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

featured product

Unsweetened Vanilla Coconutmilk Yogurt
Unsweetened Vanilla Coconutmilk Yogurt Alternative

directions

  1. Make topping: In a small bowl, combine crumble ingredients and pinch together into large crumbs. Place bowl in freezer.
  2. Make Drizzle: In a small bowl, whisk glaze ingredients until smooth, adding more sugar or yogurt to reach desired consistency.
  3. 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.