vanilla muffins with cinnamon crumb topping to try from the Heavenly Homemakers site, but I hadn't made them yet. Yesterday, my son had a snow day from school, so I stayed home from work with the kids. Carson wanted to make some muffins, so I went looking through some recipes I had marked to try and came across this one. I made some changes to make it dairy free and we mixed up a double batch of batter (so we'd have plenty to eat some now and freeze lots for later). I made one pan (12 muffins) with just the plain vanilla muffin and cinnamon crumb topping. For the other half of the batter (12 muffins), I mixed in some cinnamon and dairy-free/soy-free/nut-free chocolate chunks. Both versions turned out delicious!! Carson likes the ones with chocolate chunks in them best. I think they are both equally good. They had a perfect consistency - airy and soft, yet super moist. The vanilla muffins are a great base recipe and we've already been brainstorming different varieties of muffins we could make, so I expect we'll be trying some out in the near future. :)
Dairy-Free Vanilla Muffins
1 1/2 cups whole wheat flour
1/2 cup sucanat/organic cane sugar/organic brown sugar
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1/4 cup melted coconut oil
3/4 cup almond milk
1 teaspoon cinnamon (optional)
1 cup dairy-free/soy-free/nut-free chocolate chunks (optional)
Cinnamon Crumb Topping
6 Tablespoons organic cane sugar or brown sugar
1 teaspoon ground cinnamon
2 Tablespoons coconut oil, softened
Mix the flour, sucanat/sugar, baking powder and sea salt in the bowl of a stand mixer. Add egg, vanilla, coconut oil and almond milk. Mix until ingredients are well combined. Stir in cinnamon and/or chocolate chunks, if you are using them. Scoop into paper lined muffin tins.
Meanwhile, mix together Cinnamon Crumb Topping ingredients and sprinkle on top of each muffin.
Bake at 400 degrees for 20 minutes. Remove and let cool.