Does coffee cake have caffeine?

No! A common misconception is that coffee cake, or in this case, coffee cake muffins are made with coffee. However, they don’t actually contain coffee or any other type of caffeine. So, go ahead and have one for after-dinner desert!

Can I use this coffee cake muffin recipe to make a cake?

We don’t recommend it. Although they contain similar ingredients, the ratios used in muffin and cake batter differentiate quite a bit in meaning. Try this coffee cake recipe instead!

Why are my muffins rubbery?

If your muffins turn out rubbery, it’s likely because the muffin batter was over-mixed. Be sure to stop stirring as soon as you no longer see streaks!

Can I make this coffee cake muffins recipe vegan?

You can easily replace any of the dairy items in this recipe with vegan substitutes, but we do not recommend using a vegan egg replacement for this recipe. Try these tasty vegan-friendly muffins instead!

Gluten Free Coffee Cake Muffins Recipe

Description

This gluten free coffee cake muffins recipe transforms the classic cake into sweet, convenient muffins with an irresistible crumb topping.

Ingredients

Units Scale

Crumb Topping

2 Tablespoons melted butter or non dairy butter
2/3 cup fine blanched almond flour
3 Tablespoons sugar or sugar substitute
1 teaspoon cinnamon
1 Tablespoon coconut or oat flour

Muffin Batter

3/4 cup (6 oz) sour cream (see notes for substitutes)
3 large eggs
2 Tablespoons maple syrup
1 teaspoon vanilla extract
2 1/3 cups (270g) superfine blanched almond flour
1/2 cup (80 g) fine raw sugar or monk fruit sweetener
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt

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Instructions

Preheat the oven to 350º degrees F. Line a muffin pan with liners and set aside.
Prepare the crumb topping first by mixing all ingredients together in a small bowl. Set aside until ready to use.
In a large bowl, whisk together sour cream, eggs, maple syrup, and vanilla until smooth.
In a medium-sized bowl, combine the almond flour, sugar, baking powder, cinnamon and salt.
Stir the dry ingredients into the wet ingredients until a smooth batter forms.
Using a cookie dough scoop, pour batter into prepared muffin tin, filling 3/4 full.
Top each batter generously with a heaping Tablespoon of crumb topping, gently press a few crumbs down in the center of the muffin for a cinnamon center.
Place muffins in a preheated oven for 22-25 minutes or until the topping is golden brown and a toothpick inserted comes out clean, given a few crumbs.
Allow the muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool.
Once muffins are cooled, store in an airtight container in the fridge.

Notes

Substitutes – Plain Greek yogurt or dairy free (vegan) yogurt can be substituted for sour cream.

Storage Tips – The muffins freeze well for an easy meal prep option.

Prep Time: 10
Cook Time: 22-25
Category: Dessert
Method: Oven

Nutrition

Serving Size:
Calories: 254
Sugar: 13.3 g
Sodium: 74.6 mg
Fat: 9.1 g
Saturated Fat: 2.4 g
Carbohydrates: 19.4 g
Fiber: 1.3 g
Protein: 5.8 g
Cholesterol: 52.3 mg