Cinnamon Streusel Muffins



  • 1/3 c. dark brown sugar, packed
  • 1/4 c. pecans, chopped
  • 1/4 c. quick oats
  • 1/4 all purpose flour
  • 3 Tbsp. margarine, softened


  • 3 Tbsp. margarine, melted
  • 1/2 c. dark brown sugar
  • 1 1/2 Tbsp. cinnamon


  • 1/2 c. margarine, melted
  • 3/4 c. light original almond milk
  • 1/2 tsp. pure almond extract
  • 2 Tbsp. flax seed, ground
  • 6 tbsp. water
  • 1 3/4 c. unbleached all purpose flour
  • 1/2 c. quick oats
  • 2 Tbsp. cornstarch
  • 3/4 c. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/8 c. ground nutmeg


  1. For the topping, combine and mix all ingredients together until crumbly and set aside.
  2. For the filling, mix ingredients together until well blended and pudding-like in consistency. Set aside.
  3. For the batter, mix the ground flax seed and 6 T water together and set aside for at least 5 minutes to gel.
  4. Mix all the rest of the ingredients in a large bowl and stir just until combined. Add the flaxseed mixture and stir until thoroughly mixed.
  5. Spray the muffin tin with a non-stick baking spray, or put paper muffin cups in each.
  6. Divide half the batter evenly between 14 muffin cups. Put 2 teaspoons of filling in each muffin cup and then top with the remaining batter. Sprinkle the topping on top of each, pressing it in lightly.
  7. Bake the muffins at 375 – 400 degrees for 18-20 minutes or until a knife inserted into the center comes out clean. Remove them from the oven and wait 5 minutes before transferring them to a cooling rack.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Desserts

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