Coffee Cake Muffins

 

#Dairyfree/pareve  #dessert

 

Streusel topping

1 teaspoon cinnamon

1/4 cup brown sugar, packed

1/4 cup sugar

3/4 cup pecans or walnuts, coarsely chopped

1/3 cup melted butter or non-dairy margarine

1 1/4 cup flour

Pinch of salt

 

Muffins

1/2 cup brown sugar

1 tsp ground cinnamon

1 1/2 cups flour 

1 tsp baking powder

1 tsp baking soda

1/2 cup milk of choice

1/2 cup oil

2 large eggs, separated

1/2 teaspoon vanilla extract

 

1. Preheat the oven to 375 F. Spray each muffin tin or line with paper liners.  Reserve.

2. Streusel: Mix cinnamon, brown and granulated sugars together in a bowl. Stir in melted butter or margarine, then fold in flour until mixed. Crumble with fingers. Set aside.

3. For the muffin recipe: Combine brown sugar, cinnamon, flour, baking powder and baking soda in a bowl. Separate eggs and beat egg whites until stiff. Mix milk, oil and egg yolks together. Add to dry ingredients. Fold in egg whites. Mix until just combined.

4. Spoon batter halfway up each muffin tin. Sprinkle streusel topping over top of each muffin tin and gently press mixture into the batter.

5. Bake in the oven for 15-17 minutes. Cool on a rack and then remove each muffin from the tin.

6. To freeze: Bring the muffins to room temperature. Place muffins on a flat cookie sheet and place in freezer for 1 hour. Remove and place muffins in a freezer proof bag for up to 3 months.

 

Note: To keep muffins dairy free or pareve, use a dairy free milk, such as the nut based almond milk.

 

Expandthetable suggestions

Add chocolate:  Add 1/2 cup chocolate chips to milk mixture. Proceed with rest of recipe.

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