Coffee Cake Muffins (GF, V, DF)
These Coffee Cake Muffins are not only buttery and delicious they are gluten free and vegan. They are great for breakfast, brunch, snack or dessert.
I absolutely love Coffee cake. With the crumbly buttery topping and how delicious it is when eaten with my favorite cup of coffee, what is not to love? I wanted to make muffins instead of the cake because I wanted to be able to enjoy Coffee Cake on the go! I made these gluten free so all of my friends and family with diet restrictions could enjoy them. When making my second batch of these of these muffins, I discovered adding a little corn starch it fluffs up the muffins and they do not turn out gummy.
Coffee Cake Muffin Ingredients
- Granulated Sugar
- Brown Sugar
- Gluten Free 1 to 1 Flour
- Ground Cinnamon
- Coconut Oil or Vegan Butter
- Ground Pecans
- Corn Starch (adding this makes this recipes fluffy, they do not turn out gummy)
- Baking Powder
- Ground Ginger
- Sea Salt
- Flax Egg
- Plant-Based Milk
- Apple Cider Vinegar
How to Make Coffee Cake Muffins
- Prepare Flax Egg and Vegan Buttermilk
- Stir together Topping Ingredients and set aside
- Mix Muffin Dry Ingredients, stir in Flax Egg and Vegan Buttermilk
- Batter will be lumpy
- Place half of the Muffin Batter into baking cups
- Place half of the topping in baking cups atop Muffin Batter
- Top with the rest of Muffin Batter
- Lightly press with fingers
- Top the muffins with the remaining Scrumptious Topping Mixture
- Place in Oven and Bake
These Gluten Free Coffee Cake Muffins are delicious when served slightly cooled, straight out of the oven. I store them in an airtight container in the refrigerate for up to a week. However, they never last that long.
Did you make this recipe? Please take a photo and share it on Instagram with the hashtag #redesignedrecipes_juli and tag @redesignedrecipes_juli. I would love to see it!
Coffee Cake Muffins (GF, V, DF)
These Coffee Cake Muffins are not only buttery and delicious they are gluten free and vegan. They are great for breakfast, brunch, snack or dessert.
Ingredients
Topping
- 1/3 cup sugar
- 1/3 cup Gluten Free 1 to 1 Baking Flour* I use Bob's Red Mill
- 1/3 cup light brown sugar
- 1/2 tsp ground cinnamon
- dash of salt
- 1/3 cup finely chopped pecans
- 3 tbsp organic coconut oil earth balance works too
Muffins
- 1 1/2 cup Gluten Free 1 to 1 Baking Flour
- 1 tbsp corn starch
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/4 cup vegan butter or coconut oil not melted
- 1 flax egg I tbsp ground flax + 3 tbsp water
- 3/4 cup vegan butter milk*** 1 tbsp apple cider vinegar + remainder plant-based milk until it is 3/4 cup
Instructions
-
Preheat oven to 400 F. Grease muffin pan or line muffin pan with baking cups. Set aside.
-
Prepare flax egg. Whisk the flax and water together. Let sit for at least 3 minutes. Whisk together apple cider vinegar and milk, set aside.*
Topping
-
In a small bowl stir together the 3 tbsp flour, 3 tbsp brown sugar, 3 tbsp granulated sugar, finley chopped pecans and 1/2 tsp cinnamon. Cut in the 3 tbsp coconut oil OR 3tbsp vegan butter until the topping resembles crumbles.
-
Set aside.
Muffins
-
In a large bowl stir together the rest of the dry ingredients for the muffins.
-
Cut in the 1/4 cup vegan butter OR 1/4 cup coconut oil. It will resembles crumbles.
-
In another bowl combine flax egg and prepared vegan buttermilk, stir until moistened. The batter will be lumpy.
-
Spoon in half of the batter into baking cups, about 1/3 full.
-
Add half of the topping to the batter, then top with the rest of the batter. You may have to lightly press down the batter.
-
Add the rest fo the topping. The topping will be overflowing the baking cups.
-
Bake for 15 minutes until the topping is golden brown. Be sure to use an oven thermometer to ensure the accurate baking temperature.
-
Cool in baking cups and serve warm.
Recipe Notes
*Feel free to sub for all purpose flour if gluten free is not needed.
** 1 tbsp apple cider vinegar + plant-based milk until it equals 3/4 cup. This will curdle to make vegan buttermilk.
***When apple cider vinegar and milk are whisked together and then left to sit it will curdle. Once it is curdled it will react with the leavening agents leaving the baked goods fluffy (lighter).
Muffins are best when served warm. To store, place in an airtight container and refrigerate for up to 7 days. Warm in microwave. Enjoy with your favorite cup of coffee or milk!
MORE YUMMY RECIPES: Chocolate Chip Pecan Muffins – No Bake Chocolate Coconut Almond Bars – Chocolate Chip Banana Bread Baked Oatmeal
Leave a Reply