Vegan Bakery Style Cinnamon Streusel Muffins

thevegan8.com

misskaye

subheading: CINNAMON STREUSEL:

½ cup 2 tablepoons (70g) superfine blanched almond flour

1 tablespoon 2 teaspoons (17g) potato starch OR if you can't find this, sub with 2 tablespoons (16g) cornstarch

1 ¼ teaspoons cinnamon

7 tablespoons (90g) light brown sugar

1 ½ tablespoons "lite" canned coconut milk or cashew, soy

subheading: FOR THE MUFFINS:

1 cup (128g) spelt flour OR regular all-purpose flour works too (SEE NOTES below for gluten-free version)

½ cup (56g) superfine blanched almond flour (See NOTE)

2 tablespoons (20g) potato starch OR if you can't find this, sub with 3 tablespoons cornstarch (24g)

2 teaspoons baking powder

½ teaspoon fine salt

1 tablespoon (6g) ground cinnamon

½ lightly packed cup (95g) light brown sugar

1 cup (240g) "lite" canned coconut milk, room temp, shaken well (I highly recommend Thai Kitchen or Taste of Thai brands, they are very creamy and thick/not watery and will produce the best results)

2 teaspoons (10g) vanilla extract

subheading: NOTE:

I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to hit zero before adding each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine this way. I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to hit zero before adding each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine this way.

I use this scale.

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