warm, fluffy muffins with a crunchy, sweet topping
THE RECIPE:
yields 12 muffins
prep time: 15 min
cook time: 25 min
total time (including cooling): 55 min
ingredients
for the topping-
1/4 cup sugar
1 tbsp gf all purpose flour
1/4 tsp ground cinnamon
2 tsp olive oil
for the muffins-
1/2 cup olive oil/melted coconut oil/melted vegan butter
1 cup sugar (can use any granulated sugar)
2 chia eggs (mix 2 tbsp chia seeds + 6 1/2 tbsp water, let sit for 5 min)
1 cup non dairy milk (mixed with 1/2 tsp apple cider vinegar)
1 tbsp vanilla
2 1/2 cups gf all purpose flour
1 tbsp baking powder
1 tsp baking soda
1 cup any add-ins you desire (fresh or frozen berries, chopped nuts, etc)
2-3 tbsp jam of choice
instructions
1. Preheat oven to 350 F and line a muffin tin with cupcake liners, set aside. In the 1 cup measurement of milk, mix in the vinegar and let sit for a few minutes.
2. For the topping- in a small bowl mix together the sugar, flour, cinnamon, and oil. Set aside.
3. For the muffins- in a large bowl mix together the oil/butter, sugar, chia eggs, milk, and vanilla. Then add in the flour, baking powder, and baking soda and whisk until the batter is smooth. Then stir in your add-ins.
4. Split the batter evenly among the cupcake tins and place abt 1 tsp of jam on each cupcake. Use a knife to swirl the jam into the batter, then sprinkle each cupcake with the streusel topping. Bake in the oven for 25-28 minutes, let cool for 15, and enjoy!