Gluten-Free Coffee Cake Muffins for a Cozy Morning Treat

These Gluten-Free Coffee Cake Muffins are a delightful addition to your morning routine, featuring a rich cream cheese layer and a crunchy crumble topping.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 6 muffins

Course: Breakfast

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

1 egg Egg Can substitute with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option.
3/4 cup Brown Sugar Light or dark brown sugar will work similarly.
1/2 cup Granulated Sugar Can use coconut sugar for a lower glycemic option.
1/2 cup Greek Yogurt Can substitute with unsweetened dairy-free yogurt for dairy-free alternatives.
1/4 cup Oil (Avocado or Olive) Can replace with melted coconut oil.
1/4 cup Butter (Melted) Replace with vegan butter or a dairy-free margarine for a non-dairy option.
1/2 cup Milk Use almond milk or any plant-based milk for dairy-free.
1 teaspoon Vanilla Extract Use pure extract for the best flavor.
2 cups Bob's Red Mill 1-to-1 Gluten-Free Flour Other gluten-free blends may work, but results may vary.
1 teaspoon Baking Soda Ensure to check the freshness for effectiveness.
1 teaspoon Baking Powder Can substitute with a gluten-free baking powder.
1/2 teaspoon Salt Use kosher salt or sea salt.
1/4 teaspoon Nutmeg May replace with allspice if preferred.
1 teaspoon Cinnamon (Ceylon) Can substitute with standard cinnamon, but the flavor profile differs slightly.

For the Cream Cheese Layer

8 oz Cream Cheese Use dairy-free cream cheese for a vegan variant.
1/4 cup Sugar (for cream cheese layer) Can use coconut sugar here as well.

For the Crumble Topping

2 tablespoons Butter (for crumble topping) Substitute with a vegan alternative if necessary.
1/4 cup Flour (for crumble) Bob's Red Mill gluten-free flour works well.
1/4 cup Brown Sugar (for crumble) This can also be substituted with coconut sugar for a different flavor.
1 teaspoon Cinnamon Use Ceylon cinnamon for a naturally sweeter flavor.

Equipment

stand mixer
Muffin tin
Bowls
Spoon or ice cream scoop

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a 6-count large muffin tin with paper liners.
In the bowl of a stand mixer, add one egg, both brown and granulated sugars, Greek yogurt, oil, melted butter, milk, and vanilla extract. Mix on medium speed for about 2-3 minutes until smooth and creamy.
In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, nutmeg, and cinnamon.
Gradually add the dry ingredient mixture to your wet ingredients while mixing on low speed until just combined.
Using a large ice cream scoop or spoon, portion the batter into the muffin liners, filling each about two-thirds full.
In a separate bowl, mix the cream cheese, another egg, and sugar until smooth and creamy. Spoon this layer on top of each muffin batter portion.
In a small bowl, combine additional flour, brown sugar, cinnamon, and melted butter. Mix until it resembles coarse crumbs and sprinkle over the cream cheese layer.
Carefully place the muffin tin in the preheated oven and bake for 25-30 minutes. Check with a toothpick for doneness.
Allow the muffins to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

These muffins are perfect for brunches, family gatherings, or anytime you want to impress with homemade goodness! Check for ingredient freshness and avoid overmixing to achieve a light and fluffy texture.

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