Low Iodine Classic Coffee Cake Muffins

Total time47 min

Prep time20 min

Cook time22 min

4.7

(26)

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Ingredients

12 servings

For the muffin batter

½ cup (1 stick) unsalted butter, melted and slightly cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp vanilla extract
1 cup sour cream
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

For the cinnamon swirl

⅓ cup packed light brown sugar
1 tsp ground cinnamon

For the streusel topping

½ cup all-purpose flour
½ cup packed light brown sugar
1 tsp ground cinnamon
¼ tsp salt
4 tbsp unsalted butter, cold and cut into small cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

Instructions

1
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin well or line with paper liners.
2
Make the streusel: In a small mixing bowl, combine the 1/2 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Scatter the cold butter cubes over the top and work them in with a fork or your fingertips until the mixture forms coarse, pea-sized clumps. Refrigerate while you prepare the batter.

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