Crispy Streusel Muffins

October 23, 2007
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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.

These muffins are simple but very tasty! They make a great snack, especially with a cup of coffee.

Chocolate Raisin Muffins (6 muffins)

120 g (1 cup) whole wheat flour
2 teaspoons baking powder
1/8 tsp. salt
80 g (1/2 cup) raisins
90g (1/2 cup) mini chocolate chips
120 ml (1/2 cup) soy milk
3 tablespoons maple syrup
3 tablespoons refined coconut oil, melted and cooled (canola oil works fine)
3 tablespoons evaporated cane juice

Preheat the oven to 200°C (400°F) and line a muffin tin with six paper liners.
Combine flour, baking powder, salt, raisins, and chocolate chips in a bowl. Whisk together milk, maple syrup, coconut oil and evapoarated cane juice in another bowl. Add to dry ingredients and stir to combine. Bake for 15 minutes. Let cool completely before serving.

chocolate raisin muffins


This wonderful ice cream is great on its own but perfect when combined with fresh fruit or a fruit sauce. You can taste both the peaches and the creamy coconut very well without the flavours being overwhelmed by sugar.

Coconut Peach Ice Cream
4 canned peach halves*
180 g (2/3 cup) coconut cream**
180 ml (2/3 cup) non-dairy milk (I used oat)
80 g (1/2 cup) brown rice syrup
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon guar gum (optional)

* If you have fresh peaches on hand you can of course use those. Two large fruits will work great.

**from a chilled can of coconut milk.

Purée peaches, coconut cream, milk, syrup, and lemon juice.  Add lemon juice and zest. Carefully sprinkle the guar gum on top (if using) and blend very well. Place in the fridge to chill for a couple of hours.
Freeze according to your ice cream maker’s instructions.


For this recipe I adapted a very simple blueberry oatmeal muffin recipe from here.

Oatmeal Redcurrant Muffins
(makes 12 muffins)
combine in a bowl:
140g (1 cup + 2 Tbsp) whole spelt flour
100g (1 cup) rolled oats

100g  (1/2 cup) sugar
1 Tbsp baking powder
1 Tbsp. ground flax seed ( or any kind of egg replacer, one egg’s worth)
1/4 tsp.  salt

combine in another bowl:
30g (3 Tbsp) vegetable oil
60g (3 Tbsp) apple sauce
240 ml (1 cup) soy milk
add to dry ingredients and mix well.

Carefully fold in:
120g (3/4 cup) fresh red currants
Bake at 180°C/350°F for approx. 17-20 minutes.

A lesson I learned (and that most of you might already have learned):
If you bake muffins that are low in fat, don’t use paper liners. Just grease your muffin tins and pour the batter directly into them. If you use paper liners, the muffins are going to stick to them like crazy.