Gluten-Free Coffee Cake Muffins

Hi Bakers, This easy recipe is an all-time favorite of mine! So quick and delicious it's the perfect last-minute bake. A very tender cake with a spicy crumb topping that is hard to stop eating hot but also delicious when cold...if there's any left! I hope you try this one today and make your morning even better -Carolyn

Gluten-Free Coffee Cake Muffins

makes 16 standard-sized muffins

Dry

2 ¼ cup +2 tablespoons Cup4Cup gluten-free flour

¼ cup blanched almond flour

1 teaspoon Koda Farms sweet rice flour

2 cups brown sugar

½  teaspoon salt

½  teaspoon nutmeg

½  teaspoon cinnamon

⅔  cup butter

Leavening

2 teaspoons baking powder

½  teaspoon baking soda

 Wet

¾  cup buttermilk or sour milk

¼  cup unsweetened applesauce

2 large eggs

Preheat the oven to 375F and grease or line muffin tins.*

Mix together all the dry ingredients and cut in butter until it resembles crumbs. Measure ½  cup of the mixture and reserve in a small bowl. Set aside to use as the topping.

To the remaining crumbs, add leavening and whisk in to combine. 

In a medium-sized bowl, mix wet ingredients together with a whisk until combined. 

Add wet ingredients to dry ingredients and combine until just mixed. Scrape the bowl as needed with a spatula. Scoop into muffin cups and sprinkle reserved crumb mixture on top. 

Bake for about 18-25 minutes or until the muffins test done. Insert a toothpick into the center of the muffin and if it comes clean except for a few moist crumbs, they’re done baking. Serve warm and enjoy!

You can also add a drizzle of icing before serving if you like. Mix 1 1/2 cups powdered sugar with 1-2 tablespoons of milk or water and spoon over muffins.

* It can be made in cake form as two 8" cakes and cooked for about 25-30 minutes.