I have a secret. It’s one I have been holding onto for a long time.
Want to know it? Okay, here I go….
Coffee cake does NOT contain coffee. There I said it…I feel lighter…thank you for being my soundboard.
I L-O-V-E coffee cake, yes, I really do love coffee cake. It’s a delicious treat any time during the day and with this recipe, I made them guilt free and as single serving muffins.
Another reason I L-O-V-E coffee cake is because it is one of those recipes that takes me back to a specific moment in time. It reminds me of a certain person and location from when I was a child. These muffins are in honor of my Grandma D who was an amazing baker. She also inspired me to make this Cinnamon Apple and Pecan Bake.
Lastly, but most importantly, I know my (super picky eater) daughter will eat them so making this recipe was a win-win all around!
INGREDIENTS FOR MY GLUTEN FREE COFFEE CAKE MUFFINS
- Butter – Butter gets a bad wrap and I’m asked all the time… “what exactly is butter and why do people think it’s so bad?” Butter is a dairy product made by churning milk, a process separating the solid fats from the liquid, known as buttermilk. I like butter because it is calorie dense, contains a lot of Vitamin A, and Vitamin E, B12, and K. Butter also is an excellent source of conjugated linoleic acid (CLA) — a type of fat found in meat and dairy products. CLA has been linked to impressive health benefits. 1
- Cream cheese – Cream cheese is high in fat and contains a small amount of carbs and protein. It’s a good source of vitamin A and contributes some riboflavin (vitamin B2).
- Truvia – You will see this a lot on my blog and in my recipes. I like it because it does not influence blood sugar. It is however not fully plant-based as advertised and is made of 3 different things: Erythritol, a sugar alcohol, Rebaudioside A, a sweet compound isolated from the stevia plant (listed as Rebiana on the label), and “natural flavoring” which the manufacturer does not specify. Kinda shady, but I’ll let it slide. You can substitute Swerve or Monk Fruit here if preferred.
- Eggs – One egg contains 77 calories, 6 grams of protein and 5 grams of healthy fats. Eggs also contain lots of trace minerals that are important for your body. I would consider an egg a super food.
- Unsweetened vanilla almond milk – Almond milk is often enriched with vitamin D, and consuming it often may help prevent vitamin D deficiency.
- Almond Flour – The vitamins, minerals, and antioxidants in almond flour can provide important health benefits. For example, manganese helps the body properly clot blood, allowing it to heal after injuries. Manganese also helps the body break down carbohydrates and cholesterol. Almond flour is also rich in magnesium, which can help you better control your blood sugar levels.
- Coconut flour – Coconut flour is made from coconut flesh that has been dried and ground. It contains no gluten, making it an option for people with certain conditions, such as celiac disease, wheat allergy, or non-celiac gluten sensitivity.
- Baking powder – Baking powder is made up of baking soda (sodium bicarbonate), cream of tartar (potassium bitartrate), and cornstarch. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. It also makes for a great homemade toothpaste!
- Vanilla extract – Because vanilla has fewer calories and carbohydrates than traditional sugar, it can be used to help reduce sugar intake.
- Ground cinnamon – oh, cinnamon. How I love you. It’s also a very popular stripper name. Cinnamon is thought to have many medicinal and soothing properties, and is used frequently in Chinese herbal medicine. The distinctive smell and flavor of cinnamon comes from the oils contained in tree bark, called cinnamaldehyde. Cinnamon also contains large amounts of polyphenol antioxidants which helps to calm inflammation.
Here are a few tips to help you create the perfect coffee cake muffin:
- Melted butter: I tested these with regular butter and ghee and they turned out delicious both times. Feel free to use either
- Starting the oven at a higher temperature introduces hot air quickly to the muffins which helps them rise really nicely. After the initial rise, you can lower the temp to finish baking all the way through.
- And lastly, if you have time to cover and chill the muffin batter for an hour (or overnight) you can do that. It results in a moister, tender muffin.