Preheat oven to 350°, line a muffin tin with liners, set aside. In a mixing bowl whisk together the sour cream, eggs, maple syrup, and vanilla.
In another bowl, combine the almond flour, sugar, baking powder, cinnamon and salt. Stir the dry ingredients into the wet ingredients.
Using a cookie scoop, evenly fill muffin wells to 3/4-full.
Mix together the crumb topping: - melted butter - almond flour - sugar - cinnamon - coconut or oat flour Sprinkle on top of each muffin.
Bake for 22-25 minutes or until golden brown and toothpick inserted into center comes out clean. Allow muffins to cool in pan for 5-10 minutes, then transfer to cooling rack.
This gluten free coffee cake muffins recipe transforms the classic cake into sweet, convenient muffins with an irresistible crumb topping.
Made with simple ingredients, these Coffee Cake Muffins are baked for less than 30 minutes and make for the perfect decadent breakfast, afternoon snack or even dessert!
Once cooled, place muffins in an airtight container in the fridge and keep for up to 5 days. Or freeze for up to 3 months!
FULL RECIPE AT: