Oral Allergy Syndrome Friendly Classic Coffee Cake Muffins
Total time47 min
Prep time20 min
Cook time22 min
4.7(26)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the muffin batter
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the cinnamon swirl
- ⅓ cup packed light brown sugar
- 1 tsp ground cinnamon
For the streusel topping
- ½ cup all-purpose flourChef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
- ½ cup packed light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 4 tbsp unsalted butter, cold and cut into small cubes
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin well or line with paper liners.
- 2
Make the streusel: In a small mixing bowl, combine the 1/2 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Scatter the cold butter cubes over the top and work them in with a fork or your fingertips until the mixture forms coarse, pea-sized clumps. Refrigerate while you prepare the batter.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!