Gluten Free Coffee Cake Muffins (Edit recipe)

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Who doesn’t like coffee cake? These simple muffins have all the flavor of coffee cake but are individual sized for ease of enjoying. They disappear quickly! An added bonus is your entire house will smell of decadent butter, cinnamon and pecans cooking. There is no better smell.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

16

Serves: 12

Ingredients

Muffin

.5 cup Butter, Salted, room temperature
.66 cup Maple Sugar, Or granulated sugar
.66 cup Plain Greek Yogurt, or sour cream, room temperature
1.5 tsp Pure Vanilla Extract
2 Egg, room temperature
1.5 cup Gluten-Free All-Purpose Flour - Primal Palate
1 tsp Baking Soda
.75 tsp Baking Powder
.25 tsp Salt

Crumb topping

8 Tbsp Butter, Salted, room temperature or melted
.66 cup Brown Sugar, packed
1 tsp Cinnamon, Ground
1 cup Gluten-Free All-Purpose Flour - Primal Palate
.5 cup Organic Sprouted Pecans - Lark Ellen Farm, finely chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line cupcake tin with paper liners and set aside. Preheat oven to 350 degrees.
Muffins:
In a medium bowl add the dry ingredients and stir to combine. Set aside.
In a large mixing bowl add butter, sugar, yogurt, and vanilla. Blend with paddle or wood spoon until smooth.
With the mixer on low or stirring after each ingredient add in alternating 1/3 flour mixture, then egg, repeat.
Using an ice cream scoop or large spoon put batter into prepared muffin pan, fill about 1” from the top.
Crumb topping:
In a medium bowl combine the ingredients and stir.
If butter is not melted use a fork to break up more evenly.
Add large spoonfuls on top of each muffin well. Fill to the top.
Bake for 20 minutes. Check with fork, if it comes out clean they are done.
Set aside for 10 minutes to cool before removing from pan.

Notes

If you want even more nutty flavor add a teaspoon of finely chopped pecans on top. But be sure to check after 15 minutes of baking as they may start to get too dark. If this happens just lay a large piece of parchment paper or foil over the top for the remaining baking time.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	365
Fat:	23 g
Carbohydrates:	38 g
Protein:	3 g
Cholesterol:	42 g
Sodium:	310 mg
Fiber:	1 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.