Best Crumb Cake Muffins in the World
For The Crumble Topping:
1 cup unbleached all-purpose flour

3/4 cup packed brown sugar (light or medium)

4 Tablespoons non-hydrogenated margarine - melted (I use Earth Balance)

1 teaspoon ground cinnamon
For The Cake:

1 cup soy milk

1 teaspoon vinegar

2 and 1/4 cups unbleached all-purpose flour

1 teaspoon ground cinnamon

1 and 1/2 teaspoon baking soda

1 and 1/2 teaspoon baking powder

1 cup packed brown sugar (light)

3/4 cup granulated sugar

1/2 cup canola oil

1/4 cup unsweetened applesauce
egg substitute equivalent to 1 egg (I use flax egg)

1 teaspoon vanilla
Preheat oven to 350 degrees and line muffin pans with cupcake wrappers. Start by making the topping: In a small bowl, combine the flour, brown sugar, melted margarine and cinnamon. Mix well and set aside. Now the cake: In a measuring cup, stir together the soymilk and vinegar to create "buttermilk." Set aside. In a large bowl, combine the flour, cinnamon, baking soda and baking powder. Mix well. Set aside. In the bowl of a stand mixer (or a large bowl), combine the sugars, oil, applesauce and vanilla. Beat well. Add egg substitute and continue to beat until well-combined (about 20 more seconds). Alternately, add both the reserved "buttermilk" and the flour mixtures to the mixer bowl. Continue to beat just until the batter is smooth. Use an ice cream scoop to evenly scoop batter into cupcake wrappers, leaving some room at the top for the crumb mixture. Sprinkle the topping mixture evenly over batter. Bake for 20-22 minutes or until a toothpick inserted in center comes out clean. Remove the muffins from oven, place on a rack and let it cool completely before serving.