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Three coffee cake muffins stacked on top of each other.

Gluten Free Coffee Cake Muffins


  • Author: Lindsay Cotter
  • Total Time: 45 minute
  • Yield: 12-13 muffins 1x

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

Instructions

  1. Preheat the oven to 350º degrees F. Line a muffin pan with liners and set aside.

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

Keywords: coffee cake, coffee cake muffin, gluten free muffin,