What are some comfort food recipes? Which ones smelled like cinnamon and warm hugs? I’ve taken that memory and turned it into something even better: individual.Gluten-Free Coffee Cake muffins.! These aren’t your average dry, crumbly gluten-free baked goods. We’re talking moist, tender, and bursting with that classic coffee cake flavor, only in a super-soft, super soft, tastiest cake shape. What are some of the best muffins? What is a coffee cake? I always get so excited to make these on the weekends because the smell fills the whole house. What are some of the easiest cakes to make than a full coffee cake?
What is gluten-free coffee cake muffin?
So, what are we even talking about here? These Gluten-Free Coffee Cake muffins are essentially individual servings of coffee cake joy. Think of it as a classic coffee cake but baked in a muffin tin, making them perfect for a quick breakfast, brunch, or even a sweet treat with your afternoon coffee. They have that characteristic ribbon of cinnamon streusel running through the middle, a soft, tender crumb (thanks to my secret ingredient!), and a sweet glaze drizzled on top. It’s essentially a portable hug in muffin form! They’re also a lifesaver when you have unexpected guests because who doesn’t love a good coffee cake muffin? I’ve adapted this recipe from my grandmother’s recipe, so it really feels like I’m passing down a piece of family history.
Why you’ll love this recipe?
Seriously, where do I even start? The flavor is insane. The combination of cinnamon, brown sugar, and that hint of vanilla is just heavenly. And the streusel? Don’t even get me started. It adds the perfect amount of sweetness and crunch to complement the soft muffin base. What I love most about this is how incredibly easy they are to make. Don’t let the “gluten-free” part scare you; this recipe is foolproof. Plus, they’re surprisingly budget-friendly. You probably have most of the ingredients in your pantry already! They’re also incredibly versatile. You can easily customize the glaze with different extracts or add nuts to the streusel for extra crunch. Honestly, these muffins disappear in minutes at my house. My kids ask for them all the time, and I don’t mind making them because they’re so simple. These are way better than any store bought muffin, too! If you like a good muffin or coffee cake, this is the recipe for you!
How to Make Gluten-Free Coffee Cake Muffins
Quick Overview
Making these Gluten-free coffee cake muffins.Is it easier than you think? How do you make cinnamon streusel filling? After that, it’s just a matter of layering the batter and filling in muffin tins, baking until golden brown, about 5 minutes. You can make up to 4 muffins. Golden brown, and drizzling with a sweet glaze. What is the best part about it? You don’t need any fancy equipment or special skills. Just a few basic ingredients and patience. Don’t overmix the batter. What is the key to success? The streusel is super easy to make. What is powdered sugar and milk?
Ingredients
For the Main Batter:
* 1 ½ cups gluten-free all-purpose Flour Blend (I like Bob’s Red Mill 1-to-1 Baking Flour) – Make sure it has xanthan gum! This is super important to the texture of the muffins.
* ¾ cup granulated sugar – You can use coconut sugar for a slightly healthier option, but I prefer the classic sweetness of granulated.
* 1 12 teaspoons baking powder – This is what gives the muffins their rise, so don’t skip it!
* 12 teaspoon baking soda – Helps with browning and adds a little extra lift.
* 12 teaspoon salt – Balances sweetness and enhances the other flavors.
12 cup (1 stick) unsalted butter, melted – Make sure it’s cooled slightly before adding it to the bowl.
* ¾ cup milk (dairy or non-dairy) – I’ve tested this with almond milk and it actually made it even creamier!
* 1 large egg – Adds richness and structure to the muffins.
* 1 teaspoon vanilla extract – Adds a touch of warmth and complexity.
For the Filling:
* 12 cup packed light brown sugar – The molasses in brown Sugar adds a depth of flavor that’s just as good as the real thing.
* ¼ cup gluten-free all-purpose Flour Blend – Just like in the batter, make sure it’s a blend that works well for baking.
* 4 tablespoons (12 stick) unsalted butter, cold and cut into small pieces – The cold butter is what makes it so delicious. What are the little crumbs in a streusel?
* 1 12 teaspoons ground cinnamon – Don’t be shy with the cinnamon! What makes coffee cake so comforting?
For the Glaze:
* 1 cup powdered sugar – Sift it for a smoother glaze!
* 2-3 tablespoons of milk (dairy or non-daire) – Add it gradually until you reach your desired desired consistency.
* ½ teaspoon Vanilla Extract – Optional, but it adds a nice touch of flavor.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with cooking spray. I always use paper liners because it makes cleanup a breeze!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, baking soda, and salt. Make sure everything is well combined so that the baking powder and soda are evenly distributed. I always do this step first to make sure everything is ready to go!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the melted butter, milk, Vanilla Extract, and salt. Set aside. If the butter is too hot, it will cook the eggs!
Step 4: Combine
How do you mix wet and dry ingredients together? Do not overmix! A few lumps are okay. Overmixing can lead to tough muffins, and nobody wants that.
Step 5: Prepare Filling
In a medium bowl, combine the brown sugar and gluten-free flour for the filling. How do you cut butter in a pastry blender or your fingers until the mixture resembles coarse. What is your favorite part about streusel?
Step 6: Layer & Swirl
Spoon half of the batter into the prepared muffin tin. Sprinkle half of the streusel filling over the batter. Spoon the remaining batter over the streusel, then sprinkle with the remaining streusel. Use a toothpick or skewer to gently swirl the streusel into the batter. This creates that beautiful marbled effect!
Step 7: Bake
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them towards the end to prevent burning. Every oven is different, so adjust the baking time as needed.
Step 8: Cool & Glaze
Let the muffins cool in the tin for a few minutes before transferring them to the wire rack to cool. While the muffins are cooling, whisk together the powdered sugar, milk, and vanilla extract. How do I make a glaze? Do not over-cook muffins. Drizzle the glaze over them.
Step 9: Slice & Serve
Once the glaze has set, slice and serve the muffins. They’re delicious warm or at room temperature. I love serving them with coffee or tea. What are some great side dishes to serve at a brunch?
What should I serve it with?
These gluten-free coffee cake muffins are incredibly versatile and can be enjoyed in so many ways!
For Breakfast: Pair them with a strong cup of coffee or a creamy latte. The sweetness of the muffins complements the bitterness of the coffee perfectly. I like to put them on a plate with a few fresh berries to make it look extra fancy!
For Brunch: Arrange them on a platter alongside other brunch favorites like scrambled eggs, bacon, and Fruit Salad. They add a touch of sweetness to a savory brunch spread.
As Dessert: Serve them warm with a scoop of vanilla Ice Cream or a dollop of whipped cream. They’re the perfect after-dinner treat when you’re craving something sweet but don’t want to bake a whole cake. My kids love having these after dinner!
For Cozy Snacks: Enjoy them with a warm glass of milk or a cup of herbal tea. They’re the perfect comfort food on a chilly day. I always make a batch of these when I’m feeling under the weather. It reminds me of my childhood!
My family tradition is to have these every Christmas morning, which is a memory I want to carry on with my own kids.
Top Tips for Perfecting Your Gluten-Free Coffee Cake Muffins
Want to take your gluten-free coffee cake muffins to the next level? Here are a few tips and tricks I’ve learned over the years:
Mixing Advice: Be careful not to overmix the batter! Overmixing can develop the gluten in the flour (even gluten-free flour blends can have some gluten-like properties), resulting in tough muffins. Mix until just combined, and don’t worry about a few lumps.
Swirl Customization: Get creative with your swirls! Use a toothpick, skewer, or even a butter knife to create different patterns in the batter. You can swirl in a circular motion, create figure-eights, or simply drag the streusel through the batter. I love experimenting with different patterns to see what I can come up with!
Ingredient Swaps: Feel free to experiment with different ingredient substitutions. You can use coconut sugar instead of granulated sugar, almond milk instead of dairy milk, or even add chopped nuts to the streusel for extra crunch. I’ve tried so many variations of this recipe, and they’ve all been delicious!
Baking Tips: Keep a close eye on the muffins while they’re baking to prevent burning. Every oven is different, so adjust the baking time as needed. You can also tent the muffins with foil if they start to brown too quickly.
Glaze Variations: Get creative with your glaze! Add a splash of lemon juice for a tangy twist, or use a different extract (like almond or maple) for a unique flavor. You can also add a pinch of cinnamon or nutmeg for extra warmth.
I once added some chopped pecans to the batter by accident, and they were a huge hit!
Storing and Reheating Tips
Want to keep your gluten-free coffee cake muffins fresh and delicious for as long as possible? Here’s how:
Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days. They’re best enjoyed within the first day or two, but they’ll still be tasty for a little longer.
Refrigerator Storage: Store the muffins in an airtight container in the refrigerator for up to 5 days. This will help them stay moist and fresh for longer.
Freezer Instructions: Freeze the muffins in an airtight container or freezer bag for up to 2 months. Let them thaw at room temperature before serving. I like to wrap them individually in plastic wrap before freezing to prevent freezer burn.
Glaze Timing Advice: If you’re planning on storing the muffins, it’s best to glaze them right before serving. This will prevent the glaze from getting sticky or melting during storage.
Frequently Asked Questions
Final Thoughts
So, there you have it! My recipe for the best gluten-free coffee cake muffins you’ll ever make. They’re easy, delicious, and perfect for any occasion. Whether you’re looking for a quick breakfast, a sweet treat, or a crowd-pleasing dessert, these muffins are sure to hit the spot. And the fact that they’re gluten-free means that everyone can enjoy them! If you love this recipe, be sure to check out my other muffin recipes, like my gluten-free banana muffins or my gluten-free Chocolate Chip Muffins. They’re all just as easy and delicious! Now go bake something amazing, and don’t forget to let me know how your muffins turn out in the comments below! Happy baking!
Gluten-Free Coffee Cake Muffins
Ingredients
Main Ingredients
- 1.5 cups Almond Flour
- 1 cup Granulated Sugar
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.5 cup Milk (any kind)
- 0.5 cup Vegetable Oil
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Strong Brewed Coffee cooled
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together almond flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in the cooled coffee.
- Fill the muffin liners about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
