Maple Balsamic Muffins basically just scream fall! Loaded with cinnamon, and covered in a sweet streusel topping, they’re the perfect treat for breakfast!
Ingredients:
½ c sugar
1/2 c greek yogurt
2 eggs
¼ c coconut oil, melted + cooled
⅓ c Sutter Buttes Maple Balsamic Vinegar
1.5 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp ginger
1 tsp cinnamon
Streusel topping:
2 tbsp butter, melted
¼ c sugar
1/2 c flour
½ tsp cinnamon
Directions:
Preheat oven to 350 degrees. In a large bowl mix together sugar, Greek yogurt, eggs, coconut oil and Maple Balsamic Vinegar until smooth. Stir in dry ingredients until combined and set aside. In a separate bowl, melt butter. Using you hands or a fork, add in sugar, flour and cinnamon until crumbles start to form. Prepare a greased muffin tin. Fill the muffin tin with batter ¾ the way full. Sprinkle streusel topping on top of muffins and bake for 20-25 minutes until edges are slightly browned and a toothpick comes out clean when inserted in the center.
Allow to cool and store in an airtight container.
Makes 12 muffins