Okay, picture this: I’m When you wake up on a Sunday morning, the smell of coffee is wafting through your house, and you’re craving something. What should you do? Sweet and comforting but also, you know, not going to send you into a carb coma. What are gluten-free coffee cake muffins? What’s the best part of a classic coffee cake? Vanilla-infused cake – all baked into a perfectly portioned muffin. I swear, they taste even better than the original, and trust me, nobody will guess they’re real. Is there a hint of cinnamon in these cookies?
What is gluten-free coffee cake muffins?
What are these delightful little morsels? Think of them as individual coffee cakes, perfect for breakfast, a sweet afternoon. What is a light treat? What’s essentially a moist, tender muffin studded with cinnamon-sugar streusel that bakes right into muffin? The name comes from the fact that they’re absolutely divine with a cup of coffee – the bitterness of the coffee. What is the best way to balance the sweetness of muffins? What is that perfect coffee cake pairing, but in a perfectly portable form?
Why you’ll love this recipe?
Where do I even begin? There are so many reasons to adore these **Gluten-Free Coffee Cake Muffins**. First and foremost, the flavor is incredible. You get that warm, comforting cinnamon and Brown Sugar mingling with the buttery cake, creating a symphony of deliciousness in every bite. It’s like a hug in muffin form! And while they taste super decadent, they’re surprisingly easy to make. I’m talking one-bowl easy! What I love most about this recipe is how forgiving it is. If you’re new to gluten-free baking, it is so simple. I’ve messed up steps before, and they’ve still come out great. Plus, the ingredients are pretty standard pantry staples, so you don’t need to break the bank to whip up a batch. They are a family favorite and are requested weekly! This is one of my go-to recipes when I’m craving something sweet but don’t want to commit to baking a whole cake. The convenience factor is off the charts.
How do I make gluten-free coffee cake muffins?
Quick Overview
How do I make Gluten Free coffee cake muffins? How do I make a gluten-free pancake? How do you make a cinnamon-sugar streusel that gets swirled into muffins before baking? What’s the hardest part about waiting for them to cool down enough to eat?
Ingredients
For the Main Batter: What is it?
* 1 1/2 cups gluten-free all-purpose flour blend (I like the Bob’s Red Mill 1-to-1 Baking Flour)
* 3/4 cup granulated sugar
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, melted
* 2 large eggs
* 1/2 cup milk (I use almond milk, and it works great!)
* 1 teaspoon vanilla extract
For the Filling:
* 1/2 cup packed light Brown Sugar
* 1/4 cup gluten-free all-purpose flour blend
* 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces.
* 1 1/2 teaspoons ground cinnamon
For the Glaze:
* 1 cup powdered sugar
* 2-3 tablespoons milk (or water)
How do I follow step
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). How do I grease a 12-cup muffin tin? I always use liners because it makes clean-up a total snap, but either way works just fine!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and baking soda. Set aside. Is baking powder a problem? What causes a weird taste?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract. Set aside. If butter is melted, it doesn’t cook the eggs when you add them.
Step 4: Combine
Mix wet and dry ingredients and stir until just combined. If you overmix gluten in flour, be careful not to over mix! ), resulting in tough muffins. A few streaks of flour are okay.
Step 5: Prepare Filling
In a medium bowl, combine the brown sugar, gluten-free flour, cinnamon, and cold butter pieces. Set aside. Use a pastry blender or your fingers to cut the butter into the mixture until it resembles coarse. If butter is to work, it needs to be cold. Don’t skip that step!
Step 6: Layer & Swirl
Do not overbake muffins. Spoon half of the batter into a muffin tin. Sprinkle half of the streusel topping over the batter. Then, spoon the remaining batter over the streusel and top with the rest of the batter. Use a knife or toothpick to gently swirl the streusel into the batter. How do you distribute cinnamon-sugar goodness throughout the cake?
Step 7: Bake
Bake for 18-20 minutes or until toothpick comes out clean. Keep a close eye on them, as baking times can vary depending on your oven. Is it necessary to bake muffins in a pan?
Step 8: Cool & Glaze
Let the muffins cool in the tin for a few minutes before transferring them to hygienic wire rack. How do I cool my While the muffins are cooling, prepare the glaze by whisking together the powdered sugar and milk. (or water) until smooth. Once the muffins are completely cool, drizzle the glaze over the tops. I like to use a piping bag or spoon for this step.
Step 9: Slice & Serve
Once the glaze is set, these **Gluten-Free Coffee Cake Muffins** are ready to serve! What are some of the best ways to serve them warm or at room temperature? I love to slice a banana in half and spread butter on it – pure heaven!
What should I serve it with?
Can you make gluten-free coffee cake muffins? What are some good ideas?
For Breakfast:What are the best breakfast recipes? I also love to serve them with a side of fresh fruit, like berries or sliced bananas.
For Brunch:What are some good muffins to serve with a brunch spread? Arrange them on a pretty platter alongside other brunch favorites like quiche, frittatas, and more.
As Dessert:What are some of the best desserts to serve after dinner? What’s better, a scoop of vanilla Ice Cream or whipped cream?
For Cozy Snacks:These muffins are perfect for a mid-afternoon snack or late-night treat. I love to curl up on the couch with a good book. I swear, the cinnamon and brown sugar is the ultimate comfort flavor. My family has always enjoyed having these after dinner on Sunday nights.
How do I make gluten-free coffee cake muffins?
Want to make sure your **Gluten-Free Coffee Cake Muffins** turn out perfectly every time? Here are a few of my top tips:
Gluten-Free Flour: Using the right gluten-free flour blend is crucial. I highly recommend using a blend that is specifically designed for baking and contains xanthan gum. Xanthan gum helps to bind the ingredients together and creates a texture that is similar to traditional wheat flour. This is something that I found out the hard way by trial and error, the xanthan gum is what makes the gluten-free flour similar to regular flour.
Mixing Advice: Be careful not to overmix the batter. Overmixing can develop the gluten in the flour (even gluten-free flour!), resulting in tough muffins. Mix the wet and dry ingredients until just combined. A few streaks of flour are okay.
Swirl Customization: Don’t be afraid to get creative with the streusel swirl! Use a knife or toothpick to create different patterns and designs. You can also adjust the amount of streusel to your liking. If you’re a streusel fanatic like me, feel free to add a little extra!
Ingredient Swaps: If you don’t have almond milk on hand, you can use regular milk or any other non-dairy milk alternative. You can also substitute the granulated sugar with coconut sugar for a healthier option.
Baking Tips: Keep a close eye on the muffins while they’re baking, as baking times can vary depending on your oven. The muffins should be golden brown on top and spring back lightly when touched. I always check them with a toothpick to make sure they’re done all the way through.
Glaze Variations: For a richer glaze, use melted butter instead of milk or water. You can also add a splash of vanilla extract or a pinch of cinnamon to the glaze for extra flavor. I’ve even tried adding a little bit of coffee to the glaze – it’s delicious!
Storing and Reheating Tips
These **Gluten-Free Coffee Cake Muffins** are best enjoyed fresh, but they can also be stored for later. Here’s how:
Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days. They may become slightly drier over time, but they’ll still be delicious.
Refrigerator Storage: For longer storage, keep the muffins in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave for a few seconds before serving.
Freezer Instructions: Freeze the muffins in a single layer on a baking sheet until solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer for up to 2 months. Thaw the muffins at room temperature or in the refrigerator before serving.
Glaze Timing Advice: If you plan to store the muffins, it’s best to wait to glaze them until just before serving. This will prevent the glaze from becoming sticky or melting during storage.
Frequently Asked Questions
Final Thoughts
These **Gluten-Free Coffee Cake Muffins** have become a staple in my kitchen, and for good reason! They’re easy to make, incredibly delicious, and perfect for any occasion. The combination of the moist, tender muffin and the sweet, crumbly streusel is simply irresistible. Whether you’re looking for a quick and easy breakfast, a sweet afternoon treat, or a light dessert, these muffins are sure to satisfy your cravings. If you enjoyed this recipe, you might also like my Gluten-Free Blueberry Muffins or my Gluten-Free Chocolate Chip Muffins. Happy baking, friends! I can’t wait to hear how yours turn out. Be sure to leave a comment and let me know what you think. And if you have any variations or tips of your own, I’d love to hear them!
Coffee Cake Muffins: 5 Easy Steps for a Perfect Gluten-Free Treat
Ingredients
Main Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour with xanthan gum
- 0.5 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 0.5 teaspoon Salt
- 0.5 cup Milk dairy or non-dairy
- 0.25 cup Vegetable Oil
- 1 large Egg
- 1 teaspoon Vanilla Extract
Crumb Topping
- 0.33 cup Gluten-Free All-Purpose Flour
- 0.33 cup Brown Sugar packed
- 0.25 cup Cold Butter cut into cubes
- 1 teaspoon Cinnamon
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Line a muffin tin with 12 paper liners.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In a separate bowl, combine the milk, oil, egg, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- In a small bowl, combine the crumb topping ingredients. Use a pastry blender or your fingers to cut the butter into the flour and sugar mixture until it resembles coarse crumbs.
- Fill each muffin liner about 2/3 full with batter. Sprinkle the crumb topping evenly over the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
