Gluten Free Coffee Cake Muffins
Ingredients
Crumb Topping
-
2
Tablespoons
melted butter or non-dairy butter
-
⅔
cup
fine blanched almond flour
-
3
Tablespoons
sugar or sugar substitute
-
1
teaspoon
cinnamon
-
1
Tablespoon
coconut or oat flour
Muffin Batter
-
¾
cup
sour cream
-
3
large
eggs
-
2
Tablespoons
maple syrup
-
1
teaspoon
vanilla extract
-
2 ⅓
cups
superfine blanched almond flour
-
½
cup
fine raw sugar or monk fruit sweetener
-
2
teaspoons
baking powder
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
salt
Instructions
- Preheat the oven to 350ºF and line a muffin pan with liners.
- Mix all crumb topping ingredients in a small bowl and set aside.
- In a large bowl, whisk together sour cream, eggs, maple syrup, and vanilla until smooth.
- In a medium bowl, combine almond flour, sugar, baking powder, cinnamon, and salt.
- Stir the dry ingredients into the wet ingredients until a smooth batter forms.
- Fill muffin tins ¾ full with the batter using a cookie dough scoop.
- Top each muffin with a heaping tablespoon of crumb topping, pressing some crumbs into the center.
- Bake for 22-25 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 5-10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12-13 muffins
Calories
254
Total fat
9.1g
Total carbohydrates
19.4g
Total protein
5.8g
Sodium
74.6mg
Cholesterol
52.3mg
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