Fluffy vanilla muffins, topped with the perfect amount of cinnamon crumb topping. I don’t think I have to convince you that you need to make these gluten free vegan coffee cake muffins ASAP!
One of the first things I ever baked growing up, was the coffee cake recipe from the back of the Bisquick box. Oh, Bisquick. You were once a pantry staple in my life. Pancakes, biscuits, waffles, coffee cake. I’m sad that we have departed ways, but I’ve managed to live life without you.
That coffee cake became one of my favorite things to bake. It came together quickly {thanks, Bisquick}, smelled amazing while baking and was a lovely breakfast treat that could feed my family of six. The combination of the light, fluffy cake with a generous amount of yummy cinnamon crumb topping. It just made me happy.
All these years later, I still love me a piece of freshly baked traditional coffee cake. Served with a dairy free vanilla latte, of course. To me, that is pure morning bliss.
Baking up an entire coffee cake sure is beautiful, but this time around I wanted coffee cake in muffin form. I can never say no to a gluten free muffin! Muffins are sort of like cake, but without the frosting. I’d rather have the cake anyway. Maybe that’s why I love muffins so much!
I think you’re going to be quite fond of these gluten free vegan coffee cake muffins. The fluffiest vanilla muffins are topped with a layer of crisp, cinnamon crumb topping. Every bite is sweet, scrumptious and so satisfying. Have one for breakfast and another one for dessert. I won’t tell.
- 1/2 cup Sarah’s gluten free flour blend
- 1/2 cup cane sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons dairy free butter, cold
- 1 3/4 cups Sarah’s gluten free flour blend
- 3/4 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup unsweetened vanilla or plain almond milk*
- 1/2 cup water
- 1/3 cup grape seed or sunflower seed oil
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
- To make crumb topping, stir together 1/2 cup flour, 1/2 cup sugar and cinnamon. Add dairy free butter and mix with fork until topping comes together. Set aside.
- In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add almond milk, water, oil, vinegar and vanilla. Whisk batter until smooth.
- Scoop batter into prepared muffin tin. Top with even layer of crumb topping. Bake 21-23 minutes, until golden brown and toothpick inserted in center comes out clean.
- Remove muffins from muffin tin and place on cooling rack to cool completely.
In your coffee cake muffins, can rice milk be substituted for almond milk?
Yep, that’s a great replacement!
These are fantastic!
Sarah, I love your gluten free flour blend so much that I made a huge batch for your red velvet cupcakes and am now trying all sorts of your recipes. I made these last night and they turned out perfect. They remind me of the Hostess Coffee Cakes, but these are way better.
For the batter, I used plain unsweetened almond milk and mixed that with the water and vinegar and let it sit for a few minutes to curdle before I added it to the dry ingredients. I used safflower oil because that’s all I had on hand.
For the topping, I used a very cold Earth Balance Soy Free buttery spread stick and cut it into small cubes before adding it to the flour/sugar/cinnamon. Then, I just used my fingers to combine.
I didn’t use liners, just non-stick spray and a non-stick muffin pan. As soon as they came out of the oven, I wedged them free using a butter knife, and then gently lifted them onto a cooling rack (I had gloves on).
Can I use coconut sugar instead of cane sugar?
That should work great!
I don’t have any grape seed or sunflower seed oil. Will it make a huge difference ?