- 1/2 cup light brown sugar
- 1/4 cup chopped pecans
- 1 1/2 tsp ground cinnamon
- 3/4 cup granulated sugar
- 1/4 cup softened butter
- 1/4 cup Vanilla Greek yogurt
- 1 egg
- 3/4 cup reduced fat sour cream (Daisy Light Sour Cream)
- 1/4 cup Silk Brand coconut milk or water
- 2 Tsp vanilla extract
- 1 3/4 cups all purpose GF flour (like Glutino Brand)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp powdered sugar
- 1 Tbsp Silk Brand coconut milk, reg. milk, or orange juice works too
- Dash of vanilla extract
Preheat oven to 375 degrees and line a muffin pan with 12 muffin liners. Lightly spray the liners with non-stick spray.
Combine the streusel ingredients together and set aside.
Beat the granulated sugar and butter until light and fluffy, about 2 minutes. Add the yogurt, egg, sour cream, coconut milk and vanilla and beat until blended. In a medium bowl whisk together the flour, baking powder, soda and salt and slowly add to the creamed mixture, mixing just until combined.
Pour into the prepared 12 muffin cups, distributing evenly. Sprinkle the streusel evenly over the tops of the 12 muffins. Then, with the back of a spoon gently press the streusel into the batter allowing some to remain on the top, just one press should do it.
Bake in preheated 375 degree oven for 28-33 minutes or until they gently spring back when pressed in the center. Remove muffins from the pan and allow to cool on a wire rack for 10 minutes.
Combine the icing ingredients and drizzle over the top of each muffin. Store in an airtight container for up to 4 days.