Classic Gluten Free
Coffee Cake Muffins
These little nuggets…or muffins, in this case are the best. It’s your favorite coffee shop variety but made healthier and even more delicious. I mean moist cake center with all the brown sugar streusel topping you could want.
Classics don’t die. They live on. And can be altered just a tiny bit to meet your needs today.
Don’t worry you still get that mountain of brown sugar topping, with the moist cakey center. Toast it (at least warm them up) and serve with some honey butter and hot coffee.
After all, Classic Gluten Free Coffee Cake Muffins can’t be enjoyed without coffee.
A Basic Cakey Muffin
With a few simple techniques and ingredients, this cake like muffin batter can be changed up to make different flavors of muffins.
Take my Coffee Shop Lemon Blueberry Muffin recipe – this recipe for Coffee Cake Muffins is very similar. Keeping with many of the same ingredients and methods. It produces a great cake, moist and dense muffin center. I love the added brown sugar streusel layer in the middle – unexpected but also expected in a coffee cake recipe.
Add in raspberries or strawberries to make them your own. So good, either way.
Served warm is the best.
Oh that smell when they come out of the oven. It’s hard to wait to try just one of these muffins.
I do, like to wait about 6 minutes before I slice into one. Like most things, a bit of a rest right out of the oven, helps the muffins to settle, plus that sugary topping can burn your mouth very fast (trust me – my mouth has been tested).
Once they are rested just slightly, serve them up with butter or not and a hot beverage. You won’t be able to just have one.
Check out more Classic recipes here.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Classic Gluten Free Coffee Cake Muffins
- Total Time: 31 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
Classic, gluten free and delicious – you have to make these!
Ingredients
- 12 tablespoons butter, room temperature
- 1 1/4 cups sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/3 cups sour cream or plain unsweetened yogurt, room temperature
- 2 1/3 cups gluten free flour blend
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Brown Sugar Topping
- 1/2 cup light brown sugar, packed
- 3/4 cups gluten free flour blend
- 6 tablespoons salted butter, melted
- 3 teaspoons cinnamon
- 1/2 teaspoon salt
Combine all topping ingredients in a small bowl and mix with a rubber spatula or spoon until most of the flour is covered and combine with the flour.
Instructions
- Preheat your oven to 350F. Line 12 muffin tins with paper liners and lightly spray with cooking spray. Set aside until needed.
- In the bowl of a stand mixer, beat the butter and sugar on medium for 2 minutes or until light and fluffy. Add in one egg at a time, mixing until combine and then repeat with the remaining eggs.
- Pour in the vanilla extract and sour cream. Mix on low until just combine.
- Add in the flour, baking powder, baking soda and salt. Mix on low until just combine. Use a rubber spatula to scrap down the sides of the bowl and mix any ingredients at the bottom of the bowl that aren’t fully mixed in.
- Add in a small scoop about 1 1/2 tablespoons of batter to each muffin tin. You may need to press down the batter slightly. Scoop 1 tablespoon of brown sugar topping on top to create a layer in the middle of each muffin. Scoop the remaining batter on top of the brown sugar topping to fill all the muffins. Top with brown sugar topping – about 1 tablespoon each (this part gets messy).
- Place in your oven and bake for 16 minutes (see note about starting at 12 minutes and then checking them). Once the muffins are set in the middle, are slightly brown and smell amazing remove them from the oven and let them cool for 10-15 minutes on a wire rack.
Notes
Don’t softened or defrost your butter in a microwave. It will change the consistency of the butter and will impact how the muffins turn out.
Cooking times will vary. My current oven is cooking very hot. I recommend setting a timer at 12 minutes and then working up from there in 2-4 minute timers.
- Prep Time: 15
- Cook Time: 16
- Category: baking
- Method: oven
- Cuisine: breakfast
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