Coffee Cake Muffins: 5 Easy Steps for a Perfect Gluten-Free Treat
These gluten-free coffee cake muffins are a delightful treat, perfect for breakfast or a sweet snack. They combine the comforting flavors of coffee cake with the convenience of a muffin. This recipe is easy to follow and results in moist, tender muffins with a delicious crumb topping.
Prep
: 10
Total
: 25 minutes
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.
Notes
Enjoy these gluten-free coffee cake muffins warm or at room temperature. Store them in an airtight container for up to 3 days.