This is not only my very first recipe post, but these muffins have also been a beloved favorite for so many. It all started with a simple recipe my mom used to make when I was growing up, and over time, I’ve adapted it into one of my most cherished treats to bake. These muffins are a true source of inspiration for me, and I’m excited to share them with you. Enjoy this recipe in all its delicious forms!

Gluten Free & Dairy Free

UNKNOWN LEGEND

You know it ain’t easyYou got to hold onShe was an unknown legend in her timeNow she’s dressin’ two kidsLookin’ for a magic kissShe gets the far-away look in her eyes
– Neil Young

Cinnamon Streusel Muffins with a Honey Butter Swirl

UNKNOWN LEGEND

Print Recipe

Prep Time 15

Cook Time 25

Course Breakfast, Dessert

Servings 12

Ingredients

For the Muffins:

4 cups Almond Flour Blend (see Tips in Notes below) or any Gluten Free Flour Mix; All Purpose Flour
2 1/8 tsp Baking Soda
2 tsp Baking Powder
1 tsp Sea Salt
1 ½ cups Earth Balance slightly melted
2 cups Sugar
4 Eggs
2 cups Organic Soy Yogurt

For the Cinnamon Streusel:

1 cup Brown Sugar
3/4 cup White Sugar
3 tsp Cinnamon
1 ½ cups Walnuts chopped

For the Honey Butter:

1 ½ cups Earth Balance softened
1/2 cup Raw Honey

Instructions

Preheat your oven to 325°F for convection baking (350°F for regular baking). Grease and line your muffin tins, or use cupcake liners. If you’re using parchment-lined pans, there’s no need to grease them.
Sift together the almond flour blend, baking soda, baking powder, and sea salt into a bowl. Set aside.
In a large mixing bowl, combine the eggs, sugar, and melted Earth Balance. Mix until well com-bined.
Gradually add the sifted dry ingredients into the wet mixture. Stir until fully incorporated. Then, fold in the soy yogurt until smooth.
Make the Cinnamon Streusel. For best results, use a food processor to make the streusel, but you can also mix the ingredients in a bowl by hand if necessary. Fill each muffin cup about halfway with batter. Then, spoon ¼ cup of the cinnamon streusel mixture into the center of each muffin. Top with more batter, ensuring each muffin is filled to about ¾ full to allow for rising.
Use the remaining cinnamon streusel mixture to sprinkle a little on top of each muffin.
Bake at 325°F (convection) or 350°F (regular) for 25–30 minutes, or until a toothpick comes out clean from the center of a muffin.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the muffins are cooling, prepare the honey butter by beating the softened Earth Balance on high speed. Gradually add the raw honey and mix until smooth.
Optional: Transfer the honey butter to a frosting piper and pipe a swirl on top of each muffin or coffee cake. Alternatively, spread the honey butter with a knife when ready to serve.

Notes

Tips:

Gluten-Free or Non-Gluten-Free Version: You can easily swap out all-purpose flour for your favorite gluten-free flour blend or vice versa!
GLUTEN FREE muffins are best made with our Almond Flour Blend. You can find the recipe in ALMOND FLOUR DELIGHTS, our Gluten Free & Dairy Free Recipes eBook
These are best devoured at room temperature or slightly warmed. If muffins are cold from coming out of the fridge, put them in the microwave for 15 seconds and they will be just perfect with slightly melted honey butter that tastes amazing!

Makes:

1 dozen jumbo muffins, 20–24 regular-sized muffins
Alternatively, you can make a 9×13-inch pan or use a 9″ or 10″ cheesecake pan for a coffee cake-style treat.

Enjoy your homemade Cinnamon Streusel Muffins, perfect with a warm cup of coffee or tea!

Keyword Coffee Cake, Dairy Free, Gluten Free, Muffins