This gluten free coffee cake muffin recipe is one of my new favorite healthy baked snacks. While most (normal) people might enjoy them just for breakfast, I truly enjoy them any time of day because I’m a baked goods fanatic.
Since I’ve started avoiding grains, I’ve really missed my cookies, cakes, and muffins. But this recipe, made with natural sweeteners and almond flour instead of traditional white flour, is as kind to my taste buds as they are to my body.
These muffins are soft, flavorful, and topped with crumbly cardamom or cinnamon streusel, making them extra tasty.
Why You’ll Love These Muffins
You’ll love this recipe; it’s quick to make, has a fluffy texture, and is perfect for anyone looking for a gluten-free option that doesn’t skimp on taste.
They are delicate, satisfying, and have a delightful texture thanks to the almond flour.
Enjoy them with a cup of coffee on busy mornings running out the door, or add them to your breakfast bar when you have guests.
It’s packed with wholesome ingredients and a comforting flavor that feels like a cozy bake shop. The almond flour gives these muffins a tender crumb, making them just as good as (if not better than) traditional versions.
Muffin Ingredients
Here’s a quick look at some of the simple ingredients you’ll need and why they’re essential for these coffee cake muffins. For the full list of ingredients, see the recipe card further down the page.
Dry Ingredients
Blanched Almond Flour
The star ingredient, almond flour, creates a soft, nutty base while keeping the recipe gluten-free. I recommend Bob’s Red Mill almond flour for its quality, or Kirkland almond flour from Costco, which comes in a convenient 3 lb. (48 oz.) bag.
Coconut Flour
Balances the texture and enhances structure when combined with almond flour. Store it in the freezer to extend its shelf life, as a little goes a long way—but you’ll love the difference it makes in your recipes! I used Bob’s Red Mill coconut flour.
Arrowroot Powder
Adds lightness, a soft crumb, and helps bind ingredients, making it ideal for gluten-free baking. Its neutral flavor preserves the taste. I use Bob’s Red Mill arrowroot powder.
Granulated Monk Fruit Sweetener
A natural, low-carb sweetener that provides the perfect touch of sweetness. I’ve used both Lakanto Baking and Lakanto Classic, but you can substitute allulose or at a 1:1 ratio.
Coconut sugar also works, though it adds a slight caramel flavor. For liquid sweeteners like honey or maple syrup, reduce the almond milk by 1-2 tablespoons to balance the moisture and adjust the batter consistency with more almond or coconut flour if needed.
Wet Ingredients
Eggs
Bind the ingredients and add richness to the muffins. Room-temperature eggs mix more evenly, resulting in a smoother batter and better texture.
Apple Cider Vinegar
Combines with baking soda to create a light, fluffy texture in the muffins. Lemon juice would also work as a substitute since its acidity triggers the same leavening reaction.
Almond Milk
Keeps the batter smooth and provides the perfect amount of moisture. I use Kirkland Unsweetened from Costco, but any dairy-free milk, like coconut, oat, or cashew milk, works well. Just ensure the consistency is similar to almond milk to maintain the batter’s texture.
Topping Ingredients
Below are the ingredients for the yummy streusel and vanilla glaze.
Cinnamon or Cardamom
Aromatic spices that enhance the coffee cake flavor. Cinnamon brings a classic sweet spice, while cardamom adds a hint of citrus. Choose your favorite!
Heavy Cream or Sour Cream
Adds richness and moisture, creating a creamy texture. Sour cream provides a slight tang, while heavy cream offers a smoother consistency.
Pure Vanilla
Elevates the overall flavor with a sweet, rich depth. Use pure vanilla extract instead of imitation for the most natural and robust taste.
Monk Fruit Sweetener
A naturally derived, low-carb sweetener that adds just the right amount of sweetness without the sugar. I used Lakanto Golden for its rich, caramel-like flavor in both the streusel and glaze.
Chopped Nuts (Pecans, Walnuts, or Almonds)
Gives your streusel a delightful crunch and nutty flavor, complementing the soft muffin texture. Choose raw or lightly toasted nuts for the freshest taste and maximum crunch.
Variations
Here are a few fun variations to try with this recipe.
Add Nuts
Toss in some chopped pecans or walnuts for extra crunch and flavor.
Include Spices
For added flavor, try spices like nutmeg, ginger, allspice, or cloves. Each brings its own unique warmth and depth, with cinnamon and nutmeg being classic choices. Use them individually or in combination, but be careful not to overwhelm the other flavors.
Stir in Fruit
Fold in your favorite mix-ins, such as fresh blueberries, raspberries, or diced apples for a fruity burst in every bite.
Make them Chocolatey
Add a handful of mini chocolate chips for a decadent touch.
Try Mini Muffins
Use a mini muffin tin for bite-sized treats perfect for snacking or sharing.
Instructions
Here’s an overview of the recipe steps. You’ll find the complete recipe card further down the page.
1 Preheat your oven temperature to 350°F (175°C). Line a muffin tin with muffin liners or grease the cups to prevent sticking.
In a large bowl, whisk together almond flour, coconut flour, baking soda, arrowroot powder, and salt. This creates the perfect base for fluffy, moist muffins.
In another bowl, combine melted (and slightly cooled) coconut oil, eggs, almond milk, apple cider vinegar, vanilla extract, and your favorite sweetener. This mixture adds flavor and helps the muffins rise.
2 Gradually mix the wet ingredients into the dry until just combined. Avoid overmixing to keep the muffin batter light.
3 Divide the batter evenly among the muffin cups, filling each about three-quarters full.
4 To make the nut streusel, mix the brown sugar natural sweetener, cardamom, or cinnamon, and chopped nuts in a small bowl. To prepare the glaze, sift the powdered sweetener into a small bowl. Add the sour cream and vanilla extract, then whisk until smooth. Add water, one teaspoon at a time, for a thinner consistency until the desired thickness is reached.
5 Evenly distribute the nut streusel over the tops of the muffins.
6 Bake for 20 to 25 minutes, when golden brown, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these muffins with your morning coffee or as a sweet treat anytime!
FAQ
Yes, almond flour is naturally gluten-free, making these coffee cake muffins an excellent option for those following a gluten-free diet.
You can substitute monk fruit sweetener, stevia, erythritol, or coconut sugar. For liquid sweeteners like honey or pure maple syrup, adjust the almond milk to balance moisture.
Yes, these muffins are keto-friendly when made with a low-carb sweetener like monk fruit or erythritol, and the almond flour keeps the carbs low.
The recipe is already dairy-free when using non-dairy milk and dairy-free butter. Be sure to check that any added ingredients, like frosting or toppings, are also dairy-free.
Dense muffins can result from using cold ingredients, overmixing the batter, or not using enough leavening agents. Make sure to use room-temperature eggs and follow the measurements and baking time carefully.
Tips and Tricks
Here are some tips for making this gluten-free recipe turn out perfectly.
Measure the Flour Properly
Almond flour can be tricky, so I recommend using a spoon to scoop it into your measuring cup (don’t scoop the cup into your flour), then level it off for accuracy. This helps avoid using too much flour, which can affect the texture.
Let the Coconut Oil Cool Slightly
If it’s too hot when added to the wet ingredients, it can cook the eggs and affect the texture. Just give it a minute to cool before mixing.
Don’t Overmix
Overmixing can cause the muffins to be dense. Gently fold the ingredients together until just combined for the lightest texture.
Let the Muffins Cool
I know it’s tempting to dig in right away, but after removing them from the muffin pan, let them cool on a rack. It helps them firm up and keeps the crumb nice.
Use Fresh Baking Soda
Since we’re using almond flour, it’s important to make sure your baking soda is fresh and active to give the muffins the right lift.
Customize the Sweetness
Feel free to adjust the amount of sweetener based on your personal preference. If you like a sweeter muffin, you can add a little more monk fruit sweetener.
Add Extra Flavor
For a fun twist, add a teaspoon of cinnamon or nutmeg to the batter. It enhances the overall flavor without overpowering the muffin.
Check for Doneness
Insert a toothpick in the center of a muffin, and if it comes out clean, they’re ready! If it has wet batter on it, they need a few more minutes in the oven.
Make Ahead
These muffins stay fresh for a couple of days, making them a great breakfast recipe for meal prep or busy mornings. You can also bake them the night before for a quick and easy breakfast.
Try Add-ins
You can mix in some chopped nuts or a handful of berries for an extra crunch or burst of flavor!
More Healthy Recipes
Click the recipes below for more delicious ideas!
Healthy Chocolate and Banana Protein Shake
Sweet and Salty Protein Bites
No-Bake Brownie Protein BitesSpinach Quiche
Easy Chinese Style Sauteed Shrimp
Zoodle Salad with Spicy Thai Peanut Sauce
Key Lime Smoothie
Nut Butter
Gluten Free Recipes
Below are delicious healthier options to enjoy sweet recipes.
Keto Pound Cake (Little Cake)
Homemade Keto Whipped Cream
Gluten-Free Sugar Cookie Recipe
Oatmeal Bars
Healthy Coffee Cake Recipe
Banana Protein Bread
What To Serve With Muffins
This gluten free coffee cake muffin pairs beautifully with a hot beverage like coffee, tea, or even a warm mug of chai.
You could serve them with a dollop of whipped cream or a drizzle of honey for a more indulgent treat.
They also make a great side to a light breakfast or brunch spread. Serve alongside fresh fruit or yogurt for a balance of flavors, colors, and textures.
Without further delay, here is the recipe!
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Coffee Cake Muffin Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
These soft, tasty muffins have a tender almond flour base, a crunchy nut streusel topping, and a sweet vanilla glaze. Perfect for a cozy breakfast or an afternoon treat.
Ingredients
Muffin Ingredients
2 cups blanched almond flour
1/3 cup coconut flour
3 tablespoons arrowroot powder
1 teaspoon baking soda
1/4 teaspoon table salt
1/3 cup Lakanto Monk Fruit Classic (or 1/3 cup Allulose)
1/4 cup coconut oil, melted and cooled (or butter)
3 large eggs
4 tablespoons unsweetened almond milk
1 1/2 teaspoons apple cider vinegar (or lemon juice)
1 teaspoon vanilla extract
Nut Streusel
1 1/2 tablespoons Lakanto Monk Fruit Golden
3/4 teaspoon ground cardamom or cinnamon
3 tablespoons chopped nuts (pecans, walnuts, or almonds)
Vanilla Glaze
2 tablespoons Lakanto Golden Monk Fruit, blended into a powder (or Lakanto Baking Powdered)
1 tablespoon sour cream (or heavy cream)
1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking. In a large mixing bowl, whisk together the almond flour, coconut flour, arrowroot powder, baking soda, salt, and sweetener until well combined. In a separate bowl, whisk the melted (and slightly cooled) coconut oil, eggs, almond milk, apple cider vinegar, and vanilla extract until smooth and blended.
- Gradually add the wet ingredients to the dry ingredients, stirring until just incorporated. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- To make the nut streusel, mix the monk fruit sweetener, cardamom (or cinnamon), and chopped nuts in a small bowl. To prepare the glaze, sift the powdered sweetener into a small bowl. Add the sour cream and vanilla extract, then whisk until smooth. For a thinner consistency, add water, one teaspoon at a time, until desired thickness is reached.
- Sprinkle a rounded teaspoon of the nut streusel mixture over each muffin before baking.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once the muffins are completely cool, drizzle the glaze over the top. This recipe makes 12 muffins.
Notes
Storage Keep any extras (without glaze) in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
Please comment below on how your gluten free coffee cake muffin recipe turns out! I’d love to hear from you. Be sure to subscribe or follow me on social media for more inspiration!
xo,
Cindy
So delicious! What a great way to eat clean and enjoy a healthy treat without guilt. 🙂