These gluten-free coffee cake muffins are so addicting. The slightly dense muffin is layered with ‘cinnamon sugar’ and then packed with a sweet, buttery streusel topping. It is a delicious muffin that tastes amazing.
How Do You Make Gluten-Free Muffins Less Dense
Unfortunately, gluten-free muffins are prone to having a dense texture.
Gluten-free flour consists of flour, starches, and gums. Therefore you need additional moisture to hydrate the flours, starches, and gums.
This will also help get rid of the gritty texture while creating a moist muffin. You can add an extra egg, 1/2 cup of sour cream, or 1/4-1/2 cup of regular milk or buttermilk to add more moisture to gluten-free muffins.
Since you are adding more moisture to the gluten-free muffins, you will have to bake them longer. If you don’t bake the gluten-free muffins long enough, they will have a gummy texture.
Why Did My Gluten-Free Muffins Not Rise
You may not have added enough baking powder. Use double-acting baking powder to ensure the muffins rise. Double-acting baking powder reacts twice by producing gas when it comes into contact with liquid and when it’s exposed to heat. Therefore your gluten-free muffins will rise.
If you don’t have double-acting baking powder, add 25% more single-acting backing powder to your baked goods. I always recommend adding an additional 1/2-1 teaspoon of baking powder to gluten-free baked goods, especially if you are converting a wheat recipe to a gluten-free recipe.
How To Store Gluten-Free Coffee Cake Muffins
Let the gluten-free coffee cake muffins cool completely. Place the coffee cake muffins into an airtight container or zip lock bag and store them at room temperature for 3-4 days. You can also store the coffee cake muffins in the fridge for 5 days.
Whether you store the coffee cake muffins at room temperature or in the fridge, reheat them. The muffins will be softer and taste much better when they are warm. Plus, it will only take 20-30 seconds to reheat the coffee cake muffins in the microwave.
Can I Freeze Gluten-Free Coffee Cake Muffins
Yes, you can freeze coffee cake muffins. You can make them in advance and pull them out for breakfast or a snack.
Let the coffee cake muffins cool completely. Wrap the coffee cake muffins individually with plastic wrap. Yes, this is an extra step, but this method helps the coffee cake muffins retain the most moisture.
Place the coffee cake muffins into a ziplock bag and place them in the freezer. They will last for 3 months.
To reheat the coffee cake muffins, remove them from the freezer and let them sit on the countertop for a few hours until they thaw. Sprinkle a little water on top of the coffee cake muffins, then heat them in the microwave for 20-30 seconds just until they are warm.
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Gluten-Free Coffee Cake Muffins
20
muffins15
minutes22
minutes186
kcal37
minutesThese gluten-free coffee cake muffins are moist and delicious. They are layered with cinnamon sugar and topped with buttery, crunchy crumbs. They are perfect served with a cup of coffee or tea.
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Ingredients
- Crumb Topping:
1 cup gluten-free all-purpose flour
1/2 cup granular sugar-free sweetener
1/2 teaspoon ground cinnamon
1/2 cup butter, softened
- Cinnamon Swirl:
1/4 cup granular sugar-free sweetener
1 1/2 teaspoons ground cinnamon
- Muffins:
2 1/2 cups gluten-free all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup coconut oil, melted
1 cup granular sugar-free sweetener
3 large eggs, room temperature
1 large egg yolk, room temperature
1 teaspoon vanilla extract
1 1/2 cups whole milk, room temperature
1/2 cup sour cream
Directions
- Buttery Crumb Topping:
- Mix the gluten-free all-purpose flour, sugar-free sweetener, and cinnamon in a bowl until combined.
- Add the butter and cut it into the dry ingredients until it has pea-sized crumbs. Set it aside
- Cinnamon Sugar:
- Combine the cinnamon and sugar-free sweetener in a small bowl until combined. Set it aside.
- Muffins:
- Program the oven to 350°F and let it preheat. Line a 12-cup muffin pan with silicone or paper muffin liners. Spray the liners with non-stick cooking spray. Set it aside.
- Whisk the gluten-free all-purpose flour, baking powder, and salt in a medium bowl until combined.
- Whisk the coconut oil, sugar-free sweetener, eggs, egg yolk, vanilla extract, whole milk, and sour cream in a large bowl until combined.
- Next, add gluten-free flour mixture and mix until combined.
- Add some of the muffin batter into the prepared muffin pan, filling each muffin cup 1/3 of the way.
- Sprinkle 1 teaspoon of cinnamon sugar on top. Add the remaining muffin batter on top of the cinnamon sugar, then sprinkle the crumble topping on top of it.
- Bake the coffee cake muffins for 20-22 minutes until a toothpick inserted into a coffee cake muffin comes out clean.
- Let the coffee cake muffins cool in the pan for 5 minutes. If you used silicone muffin liners, remove the muffins from them and place them on a wire rack to cool. If you used paper liners, remove them from the pan and place them on a wire rack to cool.
- Serve and enjoy!
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Nutrition Facts
20 servings per container
- Amount Per ServingCalories186
- % Daily Value *
- Total Fat
11.2g
17%
- Saturated Fat 7.3g 35%
- Cholesterol 67mg 23%
- Sodium 267mg 12%
- Potassium 12mg 1%
- Total Carbohydrate
16.9g
6%
- Dietary Fiber 2.2g 8%
- Sugars 1.3g
- Protein 4.2g 8%
- Calcium 45%
- Vitamin D 11%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
