Gluten Free Coffee Cake
Perfect for breakfast or tea time. This gluten free coffee cake is slightly sweet with a layer of cream cheese and cinnamon crumble.
Servings 6 muffins
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.