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Ease of Preparation: Easy
Preparation Time: 10-15 min
plus cooling time
Cook Time: 25 min
Servings: 10
Recipe By: Annie Somerville
From: Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant
Used with permission of Scribner
Other Breakfast & Brunch
Light, warmly spiced, and crunchy on top, these simple muffins are so easy to make you can toss them together for breakfast. There are a couple of key ingredients you'll need to have on hand: maple sugar and vanilla soy milk, both available at natural food stores.
Maple-Pecan Streusel
1 cup all-purpose flour
1 cup cake flour
3 tablespoons maple sugar
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon salt
3/4 cup vanilla soy milk
3/4 cup maple syrup, plus 2 tablespoons
1/4 cup canola oil
2 tablespoons pure vanilla extract
1 tablespoon unfiltered apple cider vinegar
Make the Maple-Pecan Streusel and set aside.
Sift the dry ingredients together in a large bowl. Whisk the remaining ingredients together and gently fold into the dry ingredients until just mixed, being careful not to over-work the batter. Divide the batter into the muffin tins, filling them 2/3 full. Sprinkle 1 tablespoon of the streusel over each muffin.
Bake on the middle rack for 15 minutes. Rotate the pan, move to the top rack, and bake until the muffins are golden and the center springs back to the touch, about 10 minutes more. Allow the muffins to cool in the pan for about 10 minutes, then transfer to a cooling rack.
