Gluten Free Coffee Cake Muffins
These gluten free coffee cake muffins are rich with sour-cream and spiked with a cinnamon crumb topping. They are so beautiful and tasty that not a single soul will know they are gluten-free unless you tell them. Prefer metric weights instead of cups? Toggle the button below!
Equipment
- Stand Mixer (or Hand Mixer)
- 1/3 Cup Muffin Scoop (#12)
Ingredients
- 1/4 pound butter one stick or 8 tablespoons
- 1 cup sugar
- 2 extra large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup sour cream
- 2 cups all-purpose gluten free flour blend
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon xanthan gum omit if your flour blend already contains it
For the Streusel
- ½ cup light brown sugar packed
- ⅓ cup all-purpose gluten-free flour blend
- 1 teaspoon ground cinnamon
- pinch salt
- 2 tablespoons cold butter cut into pieces
For the Maple Drizzle
- ½ cup powdered sugar
- 1-2 tablespoons pure maple syrup
Instructions
- Preheat oven to 400 °F. Grease a muffin tin or line with paper cups.
- Place butter in the bowl of a stand mixer fitted with a paddle attachment (or large mixing bowl if you are using a hand mixer). Beat together the butter and sugar until fluffy. Add eggs, one at a time and mix until combined. Stir in vanilla extract.
- In a smaller bowl, sift together dry ingredients, then gently stir into the butter mixture, in two additions, alternating with the sour cream. Mix just until combined.
- Make streusel. Mix dry ingredients together. Cut in butter using a pastry cutter, two knives, or your fingers, until the mixture resembles coarse sand.
- Using a 1/3 cup muffin scoop, fill each muffin cup about 2/3 full. Top evenly with streusel. Bake for about 18 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
- Whisk the maple syrup into the powdered sugar, one tablespoon at a time until it becomes a drizzle-able consistency. Drizzle evenly over the muffins by letting it run off a spoon. (This works best if the muffins are cooled as it will sink into the muffin a little if they are still warm--which won't affect the flavor, of course).
Nutrition
Serving: 1muffinCalories: 264kcalCarbohydrates: 50gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 254mgPotassium: 62mgFiber: 3gSugar: 33gVitamin A: 204IUVitamin C: 1mgCalcium: 88mgIron: 1mg
Tried this recipe?Let us know how it was!