These muffins have a soft and fluffy bottom and a crispy top. They are very large and the muffin tops tend to stick to the pan. To avoid “beheading” your muffins, it’s best to either grease the whole muffin form very well or to use large homemade liners. These should be larger than the tins so they can hold the batter and keep it from running out of the tins during baking. For these simply cut out a 15 x 15 cm (6 x 6 inches) square and line a muffin cup. Repeat with the other tins.
Crispy Streusel Muffins (makes 6 large muffins)
For the streusel topping:
60 g (1/2 cup) all-purpose flour
50 g (1/4 cup) sugar
1/4 teaspoon cinnamon
1 tablespoon oil
1 tablespoon soy milk
For the muffin batter:
150 g (1 1/4 cup) whole spelt flour
75 g ( 1/3 cup plus 2 teaspoon) sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
180 ml (3/4 cup) soy milk
60 ml (1/4 cup) oil
2 teaspoons vanilla extract
Preheat the oven to 180°C/350°F. Line your muffin tins as described above.
To make the streusel topping:
Combine flour, sugar, and cinnamon in a small bowl. Stir and add wet ingredients. Use your fingers to form crumbs. Set aside.
To make the batter combine flour, sugar, baking powder, and salt in a bowl and stir well. Add soy milk, oil, and vanilla and mix. Try not to overmix the batter, a few lumps are okay.
Pour the batter into the prepared tins and sprinkle streusel topping on top.
Bake for 23-35 minutes or until an inserted toothpick comes out clean.