Vegan Gluten Free Coffee Cake Muffins with Streusel
Total time47 min
Prep time20 min
Cook time22 min
4.6(12)
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Learn more →Ingredients
12 servings
For the streusel
- ½ cup unsalted butter, melted and slightly cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup packed light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp fine salt
- ¾ cup gluten free flour
For the muffins
- 2 cups gluten free flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp fine salt
- ¾ cup granulated sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 cup sour cream
- ⅓ cup unsalted butter, melted and slightly cooledChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 1 tsp vanilla extract
For the cinnamon swirl
- 2 tbsp light brown sugar
- 1 tsp ground cinnamon
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
- 2
Make the streusel: in a medium bowl, stir together the melted butter, brown sugar, cinnamon, and salt until combined. Add the gluten free flour and mix with a fork until the mixture forms coarse, pea-sized clumps. Refrigerate while you prepare the batter.
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