Preheat oven to 400 degrees. Line 12 cavities in a muffin tin with papers.
In a small bowl, combine half of the container of Kite Hill cream cheese with the maple syrup. Stir will to combine. Set aside.
Mix the dry ingredients for the streusel topping in a small bowl. Add the Earth Balance or coconut oil next. Mix in using either two forks or a pastry cutter until the Earth Balance or coconut oil is mixed in just to about the size of peas.
In a large mixing bowl, combine all dry ingredients EXCEPT coconut sugar. Stir to combine, set aside.
In a second mixing bowl, combine all wet ingredients AND coconut sugar. Stir well to combine.
Make a well in the dry ingredients. Pour in the wet. Stir just to combine. No need to overstir.
Place a scant 1/3 cup batter in each of the cavities of the muffin tin.
Using a small spoon, making an indention in the batter, about one inch deep.
Spoon in a scant Tablespoon of the cream cheese and maple mixture into the indention in the batter.
Sprinkle the streusel mixture just around the outside of the muffin, not over the cream cheese filling.
Bake at 400 degrees for 15-18 minutes, until a toothpick inserted comes out clean.
Allow to cool in the muffin pan for a minimum of 5 minutes. Remove and place on a cooling rack.
Serve warm or at room temperature.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.