Coffee Cake Muffins, GF

There are few things in life as universally loved as a coffee cake. Chocolate chip cookies are up there, but some people prefer oatmeal cookies, and beyond that, honestly, fan favorites are split between chocolate and vanilla, tart and sweet, pie and cake … you get the idea. But coffee cake? Who doesn’t love coffee cake?

Coffee Cake Muffins, GF
Adapted from gfjules.com
Coffee Cake Muffins, GF

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from gfjules.com

Ingredients

  • 1/4 1/4 to 1/4

    brown or white sugar or coconut palm sugar (note: for sweeter muffins, add up to 1/4 cup additional sugar)

  • 1 1/2 1 1/2

    1/2 cups gfJules™ Gluten Free All Purpose Flour

  • 2 2

    2 tsp. baking powder

  • 1/4 1/4

    1/4 tsp. salt

  • 1 1/2 1 1/2

    1/2 tsp. cinnamon (optional)

  • PLUS

  • 1/2 1/2

    1/2 cup butter or nondairy alternative (e.g. Earth Balance® Buttery Sticks)

  • 2 2

    2 large eggs or egg substitute of choice

  • 1 1

    1 tsp. pure vanilla extract

  • 1/2 1/2

    1/2 cup sour cream (dairy or nondairy) OR plain or vanilla yogurt, dairy or non-dairy (So Delicious®)

  • 1/4 1/4

    1/4 cup milk of choice (dairy or non-dairy)

  • Swirl Ingredients:

  • 1 1

    1 tsp. ground cinnamon or pumpkin pie spice

  • 3 3

    3 Tbs. brown sugar

  • 2 2

    2 Tbs. melted butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)

  • Crumble Topping Ingredients:

  • 1/2 1/2

    1/2 cup (67 grams) gfJules Gluten Free All Purpose Flour

  • 1/2 1/2

    1/2 cup brown sugar

  • 4 4

    4 Tbs. softened butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)

  • 1 1

    1 tsp. ground cinnamon

Directions

Preheat oven to 350ºF (static) or 325ºF (convection). Oil or line muffin cups and set aside (makes 12-16 muffins, depending on size). Cream the butter with sugar until the mixture is light and fluffy. Add the eggs, vanilla and sour cream and beat well. If baking from scratch, in a separate bowl, whisk together all the dry ingredients. Add either those dry ingredients or the remaining muffin mix (plus 1/4 cup sugar, if using) to the wet mixture along with 1/4 cup milk until thoroughly mixed. The batter will be thick but not so thick you can’t spoon into muffin cups. If it is too thick to spoon easily, add another 1/4 cup milk to your batter and beat to integrate. Prepare the swirl ingredients in a separate bowl. Spoon batter into prepared muffin tins, filling only half full. Spoon a dollop of cinnamon swirl onto the batter, then add more batter on top to fill the muffin cup 2/3 – 3/4 full. In a separate bowl, cut the butter into the topping ingredients with two knives or a pastry blender until a pebbly mixture is formed. Sprinkle evenly on top of all the muffins. Bake for 30 minutes or until lightly browned and a toothpick inserted into the center comes out clean or with only dry crumbs. (note: if baking on the convection setting, check muffins after 20 minutes of baking and again five minutes later if not done; convection tends to cook baked goods faster and you don’t want to over-cook the muffins.) Cool before removing from tins.

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