Coffee Cake muffins- Gluten Free and no gooey or crumbly stuff!
Why is coffee cake named coffee cake? Around the 17th century in Europe, it became the custom to enjoy a delicious sweet and yeasty type of bread when drinking coffee beverages. Read more here
I do love the cinnamon and sugariness of coffee cake but I hate that the crumbly and gooey stuff are the best part. When that is gone and eaten, what is left?
I tried a gluten free Soozys coffee cake muffin the other day, which inspired me to make my own! It didnt have the crumbly and gooey stuff . Couldn’t find a recipe without the gooey stuff so Ta-da, here it is! We made 2 different sizes: mini and regular!
My son loves to peel off the paper from the mini muffin and enjoy it with his cup of flaxmilk.
Makes 16 regular and 12 mini
1 cup Bob’s Red Mill all-purpose gluten-free flour
2 cups Bob’s Red Mill amaranth flour
1/2 cup white sugar
1/4 cup brown sugar , plus 2/3 cup
2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3/4 cup Good Karma Flaxmilk or a non-dairy milk
1/4 cup butter, melted
Preheat oven 350F. Prepare a greased muffin tin or pan.
In a large mixing bowl, place flour, white and brown sugar, cinnamon, baking powder, and salt. Stir to combine. Add vanilla and egg. Stir to combine.
In a small bowl, place milk and butter. Add to mixture in large bowl gradually. Pouring in a little, then stirring to combine until all if mixed in.
Place mixture in muffin tin or pan, filling each spot 2/3 full. Bake for 20minutes or until an inserted toothpick comes out empty.
No gooey stuff in the center or anything crumbly on top!