I'll be honest and say that I have always avoided every recipe that called for buttermilk because I didn't know what to substitute. Well now I know, so bring on these yummy muffins! You and your kids will love these because they have streusal in the centers. They will love them even more if you serve them with chocolate milk! (They do have dairy free chocolate milk out there)
Note: To make 1 cup dairy free buttermilk: Put 1 Tbsp vinegar in a one cup measuring glass. Add enough soy or rice milk to equal the one cup. Stir and let stand for 5 minutes. (This recipe only calls for 1/2 cup so only use half :)
Coffee Cake Muffins
Recipe from Better Homes and Gardens Cookbook
Makes 12 muffins
3 Tbsp all purpose flour
3 Tbsp brown sugar
1/4 tsp ground cinnamon
2 Tbsp dairy free margarine
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/4 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt
1/4 cup dairy free margarine
1 beaten egg
1/2 cup buttermilk (see my note above)
Preheat oven to 400. Grease twelve muffin cups or line with paper baking cups; set aside.
For topping, in a small bowl stir together the 3 Tbsp flour, brown sugar, and the 1/4 tsp cinnamon. Cut in the 2 Tbsp margarine until mixture resembles coarse crumbs. Set topping aside.
In a medium bowl stir together the 1 1/2 cups flour, granulated sugar, baking powder, the 1/2 tsp cinnamon, ginger, baking soda, and salt. Cut in the 1/4 cup margarine until mixture resembles coarse crumbs.
In another bowl combine egg and buttermilk. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy)
Spoon half of the batter into the prepared muffin cups, filling each one-third full. Top with half of the topping, the remaining batter, and the remaining topping. Bake at 400 for 15-18 minutes or until golden. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups and serve warm.