Cinnamon Streusel Muffins with “Cream Cheese” Frosting Drizzle

Gluten-Free, Refined Sugar-Free, Dairy-Free (optional)

These muffins are a fun treat to have once in a while! Since they're basically all carbs, I'll usually pair a half muffin with a little protein shake or some source of protein for a more balanced treat! Even though the sugar is unrefined, all sugar should be eaten in moderation as we know. Enjoy!

Muffin Ingredients

• 1/4 cup unsweetened vanilla almond milk

• 3/4 teaspoons apple cider vinegar

• 3/4 cup butter, softened (or you can use vegan butter)

• 1/2 cup golden coconut sugar (I use Big Tree Farms)

• 3/4 cup pure maple syrup

• 2 eggs

• 2 teaspoons vanilla extract

• 2/3 cup unsweetened vanilla almond yogurt

• 1/4 teaspoon Himalayan salt

• 1 1/2 teaspoon baking powder

• 1 teaspoon cinnamon

• 1/2 teaspoon baking soda

• 2 cups all purpose gluten-free flour, not packed! Spooned & leveled. (I use Cup4Cup or Open Nature in baking. Open Nature is dairy-free)

Streusel Ingredients

• 4 tablespoon butter, softened (or vegan butter)

• 1/2 cup all purpose gluten-free flour

• 3/4 cup maple SUGAR (coconut sugar also works but I prefer maple sugar)

• 1/2 teaspoon cinnamon

Frosting Ingredients

• 8 oz. dairy-free, lactose-free, or regular cream cheese (I had Open Nature Plant-Based Cream Cheese on hand)

• 1 1/2 T. Maple syrup

• 1/2 teaspoon vanilla extract

Directions

1. Set the oven to 350°F

2. In a small bowl, mix together the almond milk and the apple cider vinegar. Set aside. This mixture will be our “buttermilk.”

3. In a medium size mixing bowl, whip the butter for about 30 seconds with a handheld mixer.

4. Add the coconut sugar, maple syrup, & cream together.

5. Add the vanilla, eggs, & mix just until combined.

6. Add the yogurt & combine.

7. Add the salt, baking powder, baking soda, cinnamon, & combine.

8. Next, fold in the flour with a spatula until combined. *Make sure you measure out the flour correctly! Do not pack the flour or the muffins will go too dry. (To properly measure out the flour,  pour the flour over the measuring cup then scrape the excess flour off with a butter knife).

9. With a 1/4 cup measuring cup, spoon the batter into a greased or lined muffin pan.

10. In a small bowl, mix the streusel ingredients together until combined, breaking up the butter with a fork.

11. Sprinkle the streusel on top of the muffins.

12. Bake for 13-16 min or until toothpick comes out mostly clean. Keep an eye on them, don’t overbake or they’ll go too dry!

13. While the muffins are baking, whip all the frosting ingredients together. If the cream cheese or the frosting is too thick, you can microwave it for a second to thin it. I wouldn’t add milk or it’ll make the frosting too bland.

14. When the muffins are done baking, let them cool for 10 minutes or so before you drizzle the frosting on.