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Coffee Cake Muffins

The recipe for these muffins came from the Everday Baking Website. It is done by Everyday Foods which is part of Martha Stewart. These muffins were very good. But I made a few simple changes. The recipe said to use a jumbo muffin tin. I doubt many of us have one of those sitting in our cupboards. So I used a regular muffin tin. It made about 20 regular sized muffins. I thought that worked just fine. I also halved the streusel topping recipe. I ended up having a lot of it left over. Maybe if I had done jumbo sized ones I would have used it all, but I doubt it. It seemed like too much.

Here is the recipe how I made it with the streusel adjusted. For the original recipe see here.

Lynn's Kitchen Adventures


  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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