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.
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.*
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.
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.
*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!