What I love most about muffins is that they’re single serve. I’ll bake a batch, stick it in the freezer, and pull them out as needed. These pair perfectly with coffee or on their own as an instant pick-me-up.

Yield: 12 extra-large muffins

Ingredients:

2 eggs

½ cup oil

1 cup sugar

1 tablespoon vanilla sugar

1 cup almond milk

2 cups flour

1 tablespoon baking powder

Cinnamon Swirl:

½ cup brown sugar

2 teaspoons cinnamon

Streusel:

⅓ cup brown sugar

1 cup flour

2 teaspoons cinnamon

1 stick margarine, softened

Glaze (optional but highly recommended):

1½ cups confectioners’ sugar

½ teaspoon coffee diluted in 1 tablespoon hot water

1 tablespoon oil

Directions:

Preheat oven to 350°F.

Combine streusel ingredients in a resealable bag and mix until crumbs form. Set aside.

In a standing mixer, combine eggs, oil, and sugars on high speed until light and fluffy.

Then add the almond milk, flour, and baking powder, and mix until just combined.

In a small bowl, combine brown sugar and cinnamon.

Line 12 muffin tins with muffin holders.

Using a scooper, scoop 1 scoop of the batter into the prepared muffin tins. (Batter should fill about ⅓ of the holder.)

Sprinkle the cinnamon-sugar mix over the batter and then scoop an additional scoop of batter on top.

Sprinkle generously with streusel.

Bake for 22–25 minutes until inserted toothpick comes out clean.

Prepare the glaze: Combine sugar, diluted coffee, and oil in a small bowl, and mix until smooth.

Add water if needed.

When the muffins are cool, drizzle with glaze.