How to Make 7 Scrumptious Coffee Cake Muffins on a Budget!
Enjoy these delightful coffee cake muffins with a rich, crumbly topping, perfect for a breakfast treat or an afternoon snack!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups gluten-free flour ensure it includes xanthan gum
- 1 cup sour cream at room temperature
- 2 large eggs at room temperature
- 0.5 cup unsalted butter melted
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Crumble Topping
- 5 tablespoons unsalted butter chilled and cubed
- 0.5 cup brown sugar packed
- 0.5 cup gluten-free flour
- 1 teaspoon ground cinnamon
Instructions
Preparation Steps
- Preheat your oven to 350°F. Line a muffin tin with paper liners and set aside.
- In a medium bowl, mix together the crumble topping ingredients until the mixture resembles coarse crumbs. Set it aside in the refrigerator to chill.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the melted butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the prepared muffin cups. Top each with a generous amount of crumble.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a nutty twist, add 1/4 cup of chopped pecans or walnuts to the crumble topping.