I couldn’t believe how moist these were & how much they’re like coffee cake. These are soooo delicious!! They go great with a cup of coffee or tea. The crumb topping just makes it perfect! Enjoy!!

Ingredients:

Crumb topping:

1/3 cup granulated sugar

1/3 cup light brown sugar

1 tsp cinnamon

1/4 tsp salt

1 stick Earth balance butter, melted

1 1/2 cups gluten free all purpose flour

Directions:

1) Preheat oven to 375°F. Spray a muffin pan with cooking spray. Set aside.

2) To make crumb topping: combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper. Set aside.

Ingredients:

Coffee cake:

1 1/2 cups gluten free all purpose flour

1/2 cup light brown sugar

2 tspns baking powder

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp salt

3/4 cup almond milk

1/3 cup vegetable oil

2 large eggs

Directions:

1) In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda & salt.

2) In a medium bowl, whisk together almond milk, vegetable oil and egg. Pour mixture into dry ingredients & stir using a rubber spatula just until moist.

3) Scoop batter into muffin pan to 3/4 full. Sprinkle crumb topping over batter & lightly press with fingers into the batter.

4) Bake in oven for 15-18 minutes, or until toothpick inserted in center comes out clean.

Ingredients:

Glaze:

1/4 cup confectioner’s sugar

1/2 tsp vanilla extract

1 tsp milk

Directions:

1) Make glaze: combine confectioner’s sugar, vanilla and milk. Whisk until smooth. If the glaze is too thin, add more confectioner’s sugar as needed. Note: Try not to add too much confectioner’s sugar as it could get too sweet.

1) When muffins are ready, let cool in pan on cooling rack for ten minutes.

2) Drizzle glaze onto each muffin & allow glaze to set.

3) Serve. Enjoy.