Gluten Free Coffee Cake Muffins
These delicious gluten free coffee cake muffins bring all the yummy cinnamon-sugar flavors of coffee cake into a portable muffin!
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Servings: 12 -16 muffins, depending on size
Equipment
Ingredients
Muffin Ingredients:
- 1 gfJules® Muffin Mix add 1/4 cup more sugar if you like a sweeter muffin
- 1 tsp. ground cinnamon optional
OR
- 1/4 - 1/2 cup brown or white sugar or coconut palm sugar note: for sweeter muffins, use 1/2 cup sugar
- 1 1/2 cups gfJules® Gluten Free All Purpose Flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 tsp. cinnamon optional
PLUS
- 1/2 cup butter or nondairy alternative e.g. Earth Balance® Buttery Sticks
- 2 large eggs or egg substitute of choice I like 2 Tbs. flaxseed meal, chia or salba steeped in 6 Tbs. very warm water
- 1 tsp. pure vanilla extract
- 1/2 cup sour cream dairy or nondairy OR plain or vanilla yogurt (dairy or non-dairy) (check out these dairy free substitute recommendations for brands)
- 1/4 cup milk of choice dairy or non-dairy
Swirl Ingredients:
- 1 tsp. ground cinnamon or pumpkin pie spice
- 3 Tbs. brown sugar
- 2 Tbs. melted butter or non-dairy substitute e.g. Earth Balance® Buttery Sticks
Crumble Topping Ingredients:
- 1/2 cup 67 grams gfJules® Gluten Free All Purpose Flour
- 1/2 cup brown sugar
- 4 Tbs. softened butter or non-dairy substitute e.g. Earth Balance® Buttery Sticks
- 1 tsp. ground cinnamon
Instructions
Muffins
- Preheat oven to 350ºF (static) or 325ºF (convection).
- Oil or line muffin cups and set aside (makes 12-16 muffins, depending on size).
- Cream the butter with 1/2 the gfJules Gluten Free Muffin Mix to integrate it with the butter.
- OR
- If baking from scratch, cream butter with sugar until the mixture is light and fluffy. In a separate bowl, whisk together all the dry ingredients.
- To the butter mixture, add the eggs, vanilla and sour cream and beat well.
- Add dry ingredients or the remaining muffin mix (plus 1/4 cup sugar, if using) to the wet mixture along with 1/4 cup milk until thoroughly mixed, but don't over-mix.
- The batter will be thick but not so thick you can't spoon into muffin cups. If it is too thick to spoon easily, add another 1/4 cup milk to your batter and beat to integrate (different milks, yogurts and sour creams may require slightly more milk added to the batter).
- Prepare the swirl ingredients in a separate bowl.
- Spoon batter into prepared muffin tins, filling only half full. Spoon a dollop of cinnamon swirl onto the batter, then add more batter on top to fill the muffin cup 2/3 - 3/4 full.
Crumble Topping
- In a separate bowl, cut the butter into the topping ingredients with two knives or a pastry blender until a pebbly mixture is formed. Sprinkle evenly on top of all the muffins.
Baking
- Bake for 30 minutes or until lightly browned and a toothpick inserted into the center comes out clean or with only dry crumbs. (note: if baking on convection setting, check muffins after 20 minutes of baking and again five minutes later if not done; convection tends to cook baked goods faster and you don't want to over-cook the muffins.)
- Cool before removing from tins.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.