Gluten-Free Coffee Cake Muffins are a delightful baked treat perfect for any breakfast, brunch, or afternoon snack, offering a comforting and delicious gluten-free alternative to traditional coffee cake. This recipe is incredibly useful for those seeking to enjoy the classic flavors of coffee cake without the gluten, making it accessible for a wider range of dietary needs.
Key Ingredients for Gluten-Free Coffee Cake Muffins:
- For the Muffins:
- 2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup milk, at room temperature (dairy or non-dairy like almond or soy milk)
- For the Streusel Topping:
- ½ cup gluten-free all-purpose flour blend
- ⅓ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
How to Make Gluten-Free Coffee Cake Muffins:
These Gluten-Free Coffee Cake Muffins are a breeze to whip up, promising a perfectly tender crumb and a delightful cinnamon-sugar streusel topping that caramelizes beautifully. What makes them so satisfying is their simplicity, coming together in under an hour from start to finish, with minimal fuss for maximum flavor. The preparation time is approximately 20 minutes for prep and 25-30 minutes for baking, making them an ideal choice for a quick treat.
Step-by-Step Instructions:
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it well with non-stick spray or butter. This prevents the muffins from sticking and ensures easy removal.
- Make the Streusel Topping: In a medium bowl, whisk together the ½ cup gluten-free all-purpose flour, packed light brown sugar, ¼ cup granulated sugar, cinnamon, and nutmeg. Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Don’t overmix; you want some pea-sized pieces of butter remaining for a lovely texture. Set aside.
- Combine Dry Muffin Ingredients: In a large bowl, whisk together the 2 cups gluten-free all-purpose flour, 1 cup granulated sugar, baking powder, and salt. Ensure these are well combined to distribute the leavening agents evenly.
- Cream Butter and Sugar: Add the softened ½ cup unsalted butter to the bowl with the dry ingredients. Beat with an electric mixer on medium speed until the mixture is pale and fluffy, about 2-3 minutes. This creaming process incorporates air, which helps create a lighter muffin.
- Add Eggs and Vanilla: Beat in the two large eggs, one at a time, mixing well after each addition. Then, stir in the pure vanilla extract until just combined. Scrape down the sides of the bowl as needed.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix on low speed or by hand until just combined after each addition. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise.
- Top with Streusel: Generously sprinkle the prepared streusel topping over the batter in each muffin cup. This is where all that delicious cinnamon-sugar goodness will bake into a crunchy topping.
- Bake the Muffins: Place the muffin tin in the preheated oven. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The streusel topping should be golden brown and fragrant.
- Cool Muffins: Once baked, carefully remove the muffin tin from the oven. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from steaming and becoming soggy.
Why You’ll Love This Gluten-Free Coffee Cake Muffins:
You’ll absolutely adore these Gluten-Free Coffee Cake Muffins for their incredibly moist interior and that irresistible, crumbly cinnamon streusel topping that offers a delightful crunch with every bite. They evoke the same comforting, cozy feelings as a traditional coffee cake, but are remarkably easy to make at home, saving you money compared to specialty bakery treats. The aromatic blend of cinnamon and sugar, combined with the tender, gluten-free cake base, creates a flavor experience that’s truly special.
Imagine waking up to the warm aroma of cinnamon wafting from your kitchen, knowing you can enjoy a guilt-free, delicious coffee cake muffin without the gluten. They are perfect for a quick breakfast on busy mornings, a delightful addition to your weekend brunch spread, or a sweet pick-me-up alongside your afternoon coffee. Don’t wait another moment to experience this delightful gluten-free take on a classic; give these Gluten-Free Coffee Cake Muffins a try in your own kitchen today!
Storing and Reheating Tips:
These delicious Gluten-Free Coffee Cake Muffins can be stored at room temperature or in the refrigerator to maintain their freshness. For best results, allow the muffins to cool completely before storing.
- Room Temperature Storage: Store the cooled muffins in an airtight container at room temperature for up to 3 days. If you live in a warm climate, refrigerating them might be a better option to prevent spoilage.
- Refrigerated Storage: For longer storage, place the cooled muffins in an airtight container and refrigerate them for up to 5 days. They will be slightly firmer when cold.
- Freezing: To freeze, wrap individual muffins tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 3 months.
- Reheating: To reheat, you can gently warm individual muffins in a microwave for 15-30 seconds, or in a toaster oven at a low temperature for a few minutes until warmed through. For a slightly crisper streusel topping, you can warm them in a preheated oven at 300°F (150°C) for about 5-8 minutes. If reheating from frozen, allow them to thaw slightly before warming.
Final Thoughts:
These Gluten-Free Coffee Cake Muffins are a wonderfully comforting and accessible treat for everyone to enjoy. They deliver classic coffee cake flavor and texture in a convenient, gluten-free package, making them a must-try for any baker. Give them a go; you won’t be disappointed!
Gluten-Free Coffee Cake Muffins
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it well with non-stick spray or butter. This prevents the muffins from sticking and ensures easy removal.
- In a medium bowl, whisk together the ½ cup gluten-free all-purpose flour, packed light brown sugar, ¼ cup granulated sugar, cinnamon, and nutmeg. Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Don’t overmix; you want some pea-sized pieces of butter remaining for a lovely texture. Set aside.½ cup gluten-free all-purpose flour blend, ⅓ cup packed light brown sugar, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ cup unsalted butter
- In a large bowl, whisk together the 2 cups gluten-free all-purpose flour, 1 cup granulated sugar, baking powder, and salt. Ensure these are well combined to distribute the leavening agents evenly.2 cups gluten-free all-purpose flour blend, 1 cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
- Add the softened ½ cup unsalted butter to the bowl with the dry ingredients. Beat with an electric mixer on medium speed until the mixture is pale and fluffy, about 2-3 minutes. This creaming process incorporates air, which helps create a lighter muffin.½ cup unsalted butter
- Beat in the two large eggs, one at a time, mixing well after each addition. Then, stir in the pure vanilla extract until just combined. Scrape down the sides of the bowl as needed.2 large eggs, 1 teaspoon pure vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix on low speed or by hand until just combined after each addition. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.1 cup milk
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise.
- Generously sprinkle the prepared streusel topping over the batter in each muffin cup. This is where all that delicious cinnamon-sugar goodness will bake into a crunchy topping.
- Place the muffin tin in the preheated oven. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The streusel topping should be golden brown and fragrant.
- Once baked, carefully remove the muffin tin from the oven. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from steaming and becoming soggy.