Vegan Baking Wednesday Love
I based these muffins on the recipe for Raspberry Swirl Coffee Cake from Chloe’s Vegan Desserts.
For the batter I followed her recipe but poured it in 12 muffin liners.
For the streusel is used:
- 1/2 cup hazelnuts (chopped)
- 1/2 cup brown Sugar
- 3 tbsp oil (canola)
Toss using 2 forks.
Pour on top of your batter and bake in the oven.