One sweet treat that can be enjoyed any season is coffee cake muffins with an easy recipe that also happens to be gluten free. This recipe is enough for 12 servings or muffins that can be a casual snack or dessert for when you have company.
Equipment:
- 12-count Muffin Tin
- Large Mixing Bowl
- Cupcake Liners
- Medium Mixing Bowl
Ingredients:
- Coffee Cake
- 2 tbsp. Almond Extract
- 1 ½ cups Sugar
- ¾ cup Butter (softened)
- 1 cup White Rice Flour
- ¾ cup Milk
- ½ cup Brown Rice Flour
- 3 Large Eggs
- ½ cup Potato Starch
- ¾ tsp. Salt
- ¼ cup Tapioca Flour
- 3 tsp. Baking Powder
- 2 tsp. Xanthan Gum
Cinnamon Crumble
- ½ cup Brown Rice Flour
- 1 cup Light Brown Sugar
- ½ cup Butter (softened)
- ½ cup Sugar
- 1 tbsp. Ground Cinnamon
Directions:
- Preheat the oven at 375 °F and prep the muffin tin lining with cupcake liners, set aside.
- Combine the dry coffee cake ingredients evenly in a large mixing bowl mixing together including sugar, white rice flour, brown rice flour, potato starch, salt, tapioca flour, baking powder, and xanthan gum.
- Mix the dry ingredients with the remaining wet ingredients for the coffee cake mixture including almond extract, butter, milk, and eggs.
- Stir together until an even smooth batter forms.
- Spoon or pour the batter into the cupcake liners approximately ¾ full.
- Bake on the middle rack for 10 minutes and start working on the cinnamon crumble component.
- Combine all the crumble component ingredients in a medium mixing bowl except the flour.
- After combining the initial ingredients mix in flour and stir until evenly combined.
- Remove the muffin tin from the oven and sprinkle a thin layer of crumble over each muffin.
- Place the muffin tin back in the oven on the middle rack for another 23-26 minutes until the top of the muffins are golden brown.
- Check for consistency with a toothpick until it removes clean.
- Remove from the oven to cool for 10 minutes then place on a cooling rack.
- Serve and enjoy!
