Gluten free Coffee Cake muffins are perfect with a morning cup of coffee. Who doesn't love fluffy cake with a crumble top and a layer of cream cheese to add to its richness. I love that their just sweet enough with a nice pop of cinnamon for my taste buds.
Coffee cake always reminds me of when I worked at a local bakery. Before I worked there I would always order their blackberry coffee cake.
It came in a large Bundt style loaf and the cream cheese ring around it was dotted with blackberries. It was divine and my absolute favorite thing they made.
Then when I began working for them (before I realized I needed to be gluten free), I would always have them make an extra blackberry coffee cake for me (they only made coffee cakes every few weeks to keep the demand high).
I'd take it home and split half of it with my dad and freeze the other half in portions so I could enjoy it at my leisure.
Gluten Free Coffee Cake
Now that I'm gluten free I still haven't tried making a blackberry coffee cake yet. It was on the todo list this summer but the blackberries in our area were small and wormy (blech) and my berry lady didn't have any, so I decided to wait. Maybe next year.
When it comes to gluten free coffee cakes I went a little backwards with making them. I had already made Pumpkin Coffee Cake and Chocolate Coffee Cake muffins when I realized I didn't have a normal coffee cake recipe. So I got to crafting a normal coffee cake recipe.
I'm really pleased with how this recipe turned out. The cinnamon isn't overwhelming and it's not overloaded with sugar. It's just fluffy, creamy and crunchy from the crumble topping.
*Tip* Make sure to use Ceylon cinnamon. It's a different variety of cinnamon than what you'll find in most stores. It has a slight sweetness to it naturally and isn't as harsh as most commercial cinnamon.
Gluten Free Coffee Cake
Ingredients
- 1 egg
- ¼ cup brown sugar
- ¼ cup sugar
- ¼ cup Greek yogurt
- 2 tablespoon oil avocado or olive
- 2 tablespoon butter melted
- 3 tablespoon milk
- ½ teaspoon vanilla extract
- 1 cup Bob's Red Mill 1 to 1 gluten free flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon Ceylon
Cream Cheese Layer
- 4 oz cream cheese
- 1 egg
- 3 tablespoon sugar
Crumble Topping
- ½ cup Bob's Red Mill 1 to 1 gluten free flour
- ¼ cup brown sugar
- 1 ½ teaspoon cinnamon Ceylon
- ¼ cup butter
Instructions
- Preheat the oven to 350F and place liners in a 6 count large muffin tin.
- In a stand mixer mix together the egg, sugars, yogurt, oil, butter, milk, and vanilla extract.
- In a second bowl whisk the flour, baking soda, baking powder, salt, and spices.
- With the stand mixer on a low speed slowly add the dry ingredients to the wet.
- Once the batter has come together divide it between the 6 muffin liners.
- In another bowl combine the cream cheese, egg and sugar. Mix until combined, it will be a little lumpy, that's fine. Spoon this mixture on top of the batter.
- In another bowl combine the flour, brown sugar, cinnamon and butter to make the crumble. The ingredients will become a wet sand-like consistency. Grab a handful and squeeze it into a log like shape, then crumble the log over the cream cheese layer in the muffin liners until all the crumble is used.
- Bake the muffins for 25-30 minutes until the centers are fully set. If you stick a toothpick into a muffin to check, be aware that the cream cheese layer will always stick to the toothpick.
- Let rest for 10 minutes before serving.
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