Sometimes I need coffee cake like a need a cup of coffee in the morning. I crave its warmth, its comforting aroma, and its buttery crumb-swirled middle. Most mornings, I have not the time, nor the patience to make an entire coffee cake. And who can really wait a whole hour for it to bake anyway? Not me and certainly not my hungry kids. Luckily, this easy recipe for gluten-free coffee cake muffins can be yours in 20 short minutes…well, 30 if you count the prep time. It’s all the goodness and flavor of the original in less than half the time. Yes.
This recipe card, instructions and photos were updated on 8/31/21.Jump to Recipe
The Dangers of “Partying” While Gluten Free
Each year around this time, invitations to social gatherings and parties start to pick up. Seems like everyone is hosting something–block parties, Halloween parties, Oktoberfest celebrations, fall carnivals and brunches are all on my calendar. I hate to turn down an invitation. But I know that since I have a restricted diet, it’s pretty much guaranteed that I won’t be able to eat anything. Unless I bring it myself, that is. I always appreciate an accommodating host or hostess to be sure. But, with the cross-contamination issue, I usually don’t feel comfortable eating from someone else’s kitchen, even if it’s a “gluten free” item. From experience, I know that a gluten hangover is not worth the small morsel I tried, just so I don’t offend whoever went through the effort to make something special.
I’ve learned the hard way, that I must call the host in advance, and tell them that I would be thrilled to bring a gluten free item for everyone to enjoy. It’s a little bit of insurance for me, it relieves the host of the pressures of accommodating my diet, and eliminates that awkward moment where I have to say “no thank you” to their kind efforts to prepare something just for me.
It’s not you…it’s me. Really.
There are, of course, exceptions to this rule, and we have friends we entertain with frequently who have even bought a separate, designated never-been-touched-by-gluten cutting board that they keep for when we come over. But obviously, I can’t expect that everywhere I go. By and large, I bring a little something for me (and everyone else) to enjoy, and I don’t mind one little bit. (I’m just happy that people aren’t afraid to invite me over, frankly.)
Bring These Gluten Free Coffee Cake Muffins to a Pot Luck Brunch or Block Party
Muffins are always an easy take-along to a brunch or block party. And this gluten free coffee cake muffin recipe is rich with sour-cream and spiked with a cinnamon crumb topping These muffins are so delicious and tender that not a single soul will know they are gluten-free unless you tell them. And that, my friends, is a very good thing indeed, since there are so many people who are afraid to try gluten-free baked goods, fearing that they will be dense or flavorless. I take great pleasure in proving people wrong–but I always wait until they are about half way in, moaning with delight, and begging the person who brought this wonderful thing to share the recipe, before I reveal that I brought them and that they are gluten-free. Gasp!
And so it will be with these muffins, which I am planning on bringing to a Halloween brunch. Of course they are good on a regular ‘ole Saturday morning too. Or a Thursday. Or anytime, really. And luckily, they are so easy to whip up, that even though they look quite spectacular, you don’t need a special excuse to make them.
Love Muffins? We’ve got you covered!
- Best Gluten Free Blueberry Muffins
- Rich Gluten Free Triple Chocolate Muffins
- Healthyish Pumpkin Spice Muffins
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Gluten Free Coffee Cake Muffins
- Muffin tin
- Stand Mixer (or Hand Mixer)
- 1/3 Cup Muffin Scoop (#12)
- 1/4 pound butter one stick or 8 tablespoons
- 1 cup sugar
- 2 extra large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup sour cream
- 2 cups all-purpose gluten free flour blend
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon xanthan gum omit if your flour blend already contains it
For the Streusel
- ½ cup light brown sugar packed
- ⅓ cup all-purpose gluten-free flour blend
- 1 teaspoon ground cinnamon
- pinch salt
- 2 tablespoons cold butter cut into pieces
For the Maple Drizzle
- ½ cup powdered sugar
- 1-2 tablespoons pure maple syrup
- Preheat oven to 400 °F. Grease a muffin tin or line with paper cups.
- Place butter in the bowl of a stand mixer fitted with a paddle attachment (or large mixing bowl if you are using a hand mixer). Beat together the butter and sugar until fluffy. Add eggs, one at a time and mix until combined. Stir in vanilla extract.
- In a smaller bowl, sift together dry ingredients, then gently stir into the butter mixture, in two additions, alternating with the sour cream. Mix just until combined.
- Make streusel. Mix dry ingredients together. Cut in butter using a pastry cutter, two knives, or your fingers, until the mixture resembles coarse sand.
- Using a 1/3 cup muffin scoop, fill each muffin cup about 2/3 full. Top evenly with streusel. Bake for about 18 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
- Whisk the maple syrup into the powdered sugar, one tablespoon at a time until it becomes a drizzle-able consistency. Drizzle evenly over the muffins by letting it run off a spoon. (This works best if the muffins are cooled as it will sink into the muffin a little if they are still warm–which won’t affect the flavor, of course).