Cinnamon Coffee Cake Muffins

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CINNAMON COFFEE CAKE MUFFINS

Yield: 10 muffins

Printed with permission from Decadent Gluten-Free Vegan Baking by Cara Reed Page Street Publishing (August 5, 2014)

Ingredients

DRY
• 2 c/330 g Cara’s All-Purpose Blend (page 166)
• ½ c/72.5 g unpacked brown sugar
• ¼ c/50 g granulated sugar
• 2 tsp/7.5 g baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 Tbsp/7 g flaxseed meal
• 1 tsp xanthan gum
• 1 tsp cinnamon
• ¼ tsp nutmeg
WET
• ¾ c/180 ml nondairy milk
• ⅓ c/80 ml oil
• 1 Tbsp/15 ml apple cider vinegar (or lemon juice)
FOR THE STREUSEL TOPPING
• 1 c/165 g Cara’s All-Purpose Flour Blend (page 166)
• ⅓ c/73 g brown sugar, lightly packed
• 2 tsp/5 g cinnamon
• 3 Tbsp/42 g vegan butter
ADD-ON
• ½ batch Royal Icing (page 158)

Instructions

1. Preheat oven to 350°F/180°C. Lightly grease or line a muffin pan.
2. In a large bowl, whisk together all of the dry ingredients. In a medium bowl, combine the wet ingredients. Make a well in the middle of the dry ingredients and pour the milk mixture in. Stir with a wooden spoon. Pour the batter into the muffin pan. Combine the ingredients for the streusel topping and sprinkle it evenly on the batter.
3. Bake for 22 to 25 minutes or until a knife comes out clean when inserted. Allow to cool slightly before removing from the muffin tins. Cool on a wire rack. Drizzle with half a batch of Royal Icing.