- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Please enter the email you’re using for this account.
What I love most about muffins is that they’re single serve. I’ll bake a batch, stick it in the freezer, and pull them out as needed. These pair perfectly with coffee or on their own as an instant pick-me-up.
Yield: 12 extra-large muffins
2 eggs
1/2 cup oil
1 cup sugar
1 tablespoon vanilla sugar
1 cup Gefen Almond Milk
2 cups Glicks Flour
1 tablespoon baking powder
1/2 cup brown sugar
2 teaspoons Gefen Cinnamon
1/3 cup brown sugar
1 cup Glicks Flour
2 teaspoons Gefen Cinnamon
1 stick margarine, softened
1 and 1/2 cups confectioners’ sugar
1/2 teaspoon coffee diluted in 1 tablespoon hot water
1 tablespoon oil
Preheat oven to 350 degrees Fahrenheit.
Combine streusel ingredients in a resealable bag and mix until crumbs form. Set aside.
In a standing mixer, combine eggs, oil, and sugars on high speed until light and fluffy. Then add the almond milk, flour, and baking powder, and mix until just combined.
In a small bowl, combine brown sugar and cinnamon.
Line 12 muffin tins with muffin holders.
Using a scooper, scoop one scoop of the batter into the prepared muffin tins. (Batter should fill about one third of the holder.)
Sprinkle the cinnamon-sugar mix over the batter and then scoop an additional scoop of batter on top.
Sprinkle generously with streusel.
Bake for 22–25 minutes until inserted toothpick comes out clean.
Prepare the glaze: Combine sugar, diluted coffee, and oil in a small bowl, and mix until smooth. Add water if needed.
When the muffins are cool, drizzle with glaze.
Styling and photography by Chay Berger
The Voice is a popular community magazine servicing Lakewood, Jackson, Toms River, Manchester and Howell. Entertaining, informative, relevant and high quality content is enjoyed by tens of thousands every week.
www.thevoiceoflakewood.com
WhatsApp 732-719-5348
How Would You
Rate this recipe?
These muffins are amazing!! Real winner!!