Cinnamon Streusel Crumb Muffins

These are great little muffins with a streusel surprise inside. Use coconut oil for the crumbs and an egg replacer if you prefer vegan.

Yields 12 muffins

Muffins

• 11⁄2 c all-purpose flour

• 1⁄2 t kosher salt

• 1⁄2 t baking powder

• 1 t baking soda

• 3⁄4 c granulated sugar

• 2 eggs, for vegan use an egg replacer like Bob’s Red Mill

• 1 t vanilla

• 1⁄2 c whole milk plain yogurt (or sour cream) for vegan, use applesauce

• 2⁄3 c avocado oil, or canola, grapeseed oil

Crumb Topping

• 1⁄2 c unsalted butter, melted (for vegan, use coconut oil)

• 1⁄2 c brown sugar

• 1⁄4 c granulated sugar

• 11⁄4 c all-purpose flour

• 11⁄2 t cinnamon

• 1⁄4 t ground nutmeg

• Pinch of kosher salt

Preheat oven to 375 degrees. Line a muffin tin with paper liners, or generously butter the cups of the muffin tin.

Combine the dry crumb ingredients in a medium bowl. Pour in the melted butter and stir to mix. Use your hands to squeeze mixture into clumps and crumbs. Set aside.

Combine the flour, salt, baking powder, and baking soda in a medium bowl. In a separate bowl, whisk the sugar, eggs, vanilla, yogurt, and oil together. Add wet mixture to the dry mixture and stir just to combine.

Spoon a scant tablespoon batter into each muffin cup, just enough to cover the bottom. Sprinkle about 1 tablespoon crumb mixture over batter in each muffin cup. Divide remaining batter evenly among the 12 muffins. Top muffins with remaining crumb mixture. Transfer the pan to the oven and immediately lower the oven to 350. Bake 25-30 minutes, until a cake tester comes out with just a few moist crumbs. Cool on a wire rack.