coffee cake muffinsby sincerelycaroline
Makes 12 muffins; recipe adapted from Brown Eyed Baker
3/4 cup brown rice flour
1/2 cup almond flour
1 cup tapioca starch/flour
1/2 cup pecans
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1 cup granulated sugar
1 teaspoon sea salt
8 tablespoons vegan butter substitute, like Earth Balance
1½ teaspoons baking powder
½ teaspoon baking soda
¾ cup vegan sour cream substitute, like Tofutti
1/4 cup all-natural, unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup confectioner’s sugar
2 Tablespoons warm water
(1) Preheat oven to 350 degrees. Make sure oven rack is placed in the middle position. Grease a 12-cup muffin pan and set aside.
(2) Measure brown rice, almond and tapioca flours into a medium bowl, whisking to combine. Set aside.
(3) Place pecans, brown sugar and cinnamon in the bowl of a food processor, pulsing until combined, about 10 seconds. Transfer the mixture to a medium bowl and set aside.
(4) If bowl was removed to transfer the cinnamon mixture, then reassemble the food processor. Next, add the flour mixture, granulated sugar, and salt, pulsing until combined, about 5-10 seconds. Sprinkle the butter evenly over the flour mixture and pulse for an additional 10-15 seconds. Remove a 1/2 cup of the flour-butter mixture and use a fork to stir it into the reserved cinnamon mixture; this is the streusel. Set aside.
(5) Returning to the food processor, add the baking powder and baking soda to the remaining flour mixture, pulsing for about 5-10 seconds. In a medium bowl, whisk together the sour cream, applesauce and vanilla, then add to the flour mixture. Pulse mixture until the batter is just moistened, about 10 seconds. Add 3/4 cup of the streusel to the batter, pulsing about 10 seconds or until thoroughly combined.
(6) Using a spatula or large spoon, transfer the batter to the prepared muffin cups. Sprinkle the remaining streusel on the muffins, about a Tablespoon each. Lightly press the topping into each muffin, so the streusel sinks a bit into the batter.
(7) Bake about 23-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean (some of the streusel might cling to the toothpick, so don’t mistake it for batter).
(8) Allow muffins to cool in pan for about 5 minutes. Place a sheet of parchment paper underneath a wire baking rack, then transfer muffins to the rack. (Use a butter knife to loosen the edges of the muffins before removing.)
(9) In a small bowl, mix together the confectioners sugar and water to form the glaze. Drizzle on top of muffins.
(10) Muffins are best served warm and are absolutely delicious with a pat of butter. Enjoy!