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Coffee Cake Muffins

Coffee Cake Muffins

Muffins are one of my family’s favorite homemade things to make. We make them at least once a week. Often we make a double batch to fill the freezer.

They are also one of my favorite things to keep in the freezer for easy breakfasts, snacks, and desserts.

Coffee Cake Muffins

These coffee cake muffins are so easy and delicious! They are basically what they sound like. They are all the good things about coffee cake, but in a muffin form.

I have been making these coffee cake muffins for years. My family loves them. If you are looking for a simple muffin recipe give this one a try.

I now make them in a gluten free version. So if you are gluten free I shared how I adapt them to gluten free in the recipe.

Coffee Cake Muffins

Lynn's Kitchen Adventures

Comments

  1. Catherine R. says:

    Yum! I could probably eat several of those right about now. I love the crumbly topping part of coffee cake.

  2. You can make these work gluten-free immediately. For the flours, I would use 3/4 cup sorghum flour, 1/2 cup superfine brown (or white) rice flour, and 1/2 cup tapioca starch. This will give you a product that is more dense like a muffin and not too light like a cupcake. I make muffins often…..too often….. I don’t bother with xanthan gum anymore either unless you need a slightly longer shelf-life. I haven’t had a fail yet. You could still use 3/4 tsp xanthan gum if you’re more comfortable with adding it in though. I would use only 1/2 tsp baking soda if you do. For the streusel, I would mix 1/4 cup sorghum and 1 T each of the rice flour and tapioca starch. This basic arrangement always works for me. I hope this helps.

    • I agree sorghum would be good in these. And I also agree about xanthan gum, I find that most muffin recipes do not need it. Thanks for your tips.

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