Description
Deliciously fluffy gluten-free coffee cake muffins topped with a crumbly topping. Perfect for breakfast or snacks!
Ingredients
Scale
- 2 cups (240g) gluten free flour blend, quality blend for baking
- 1/2 cup (100g) cane sugar, classic sweetener
- 21/2 teaspoons (8g) baking powder (aluminum-free), ensure freshness
- 1/41/2 teaspoon (1.5g) salt, for balance
- 2 large eggs, room temperature
- 6 tablespoons (90g) melted unsalted butter, keep melted but cool
- 11/2 teaspoon (5ml) pure vanilla extract, good quality
- 1 1/4 cups (300ml) milk or non-dairy milk, almond or oat milk option
- 3/4 cup (90g) gluten free flour blend (for crumb topping)
- 3/4 cup (150g) brown sugar, light or dark is fine
- 1/2 cup (115g) softened unsalted butter (for crumb topping), nice and soft
- 21/2 teaspoons (5g) ground cinnamon, freshly ground is preferred
Instructions
- Mix Dry Ingredients Together: In a large bowl, whisk together the gluten free flour blend, cane sugar, baking powder, and salt until well combined. This ensures there are no clumps, and the pleasant aroma will fill the air.
- Cream Butter & Sweetener: In another bowl, cream the melted unsalted butter and cane sugar together until light and fluffy, about 2-3 minutes. The texture should become fluffy, contributing to the flavor profile of the muffins.
- Add Eggs One At A Time: Crack in the eggs one at a time, mixing well after each addition until the mixture is lump-free. This will help maintain a light and airy texture in your muffins.
- Combine Wet & Dry Ingredients: Gradually mix the dry ingredients into the wet mixture until just combined. You should see a few streaks of flour remain. Overmixing can lead to tough muffins, so stir gently.
- Prepare Muffin Tin: Line the muffin tin with parchment liners or thoroughly grease the cups. This step is crucial to ensure the muffins release easily after baking.
- Fill Muffin Liners: Scoop the batter into the prepared muffin tins, filling each cup about three-quarters full. This allows room for rising, so be cautious not to overfill.
- Make & Add Crumb Topping: In a mixing bowl, combine the crumb topping ingredients until crumbly. Chill the mixture in the refrigerator until cool to the touch before adding to the muffins; this prevents melting.
- Bake Until Golden Brown: Place the muffin pan in the oven and bake at 375 degrees F until the muffins are golden brown and a toothpick inserted comes out clean, about 25 minutes. The aroma will be enticing, so keep an eye on them to avoid overbaking.
- Cool & Enjoy: Once baked, let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Allow them to set properly, then enjoy them warm or save for later.
Notes
- Storage Tips: Store cooled muffins in an airtight container in the refrigerator for up to 4 days. They can be microwaved for 15-20 seconds to refresh.
- Expert Tips: Ensure flour is measured accurately to avoid dense muffins. Avoid overmixing the batter.
- If the crumb topping mixture appears too wet, chill it before use.
- If muffins stick to the pan, parchment liners or thorough greasing can help.
- Reheating Instructions: Microwave muffins for 15-20 seconds until warmed through.
- Serving Suggestions: Serve warm with fresh coffee or tea. Pair with fruit preserves for added sweetness.
- Recipe Variations: For a different spice profile, replace cinnamon with nutmeg. Add chocolate chips for a sweet twist. Incorporate fruits like blueberries or bananas into the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 318
- Sugar: 23g
- Sodium: 137mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 63mg