Coffee Cake Muffins

Coffee Cake Muffins

Sometimes we just need a little bit of sweetness…and something that reminds us  of those days before we knew about food sensitivities.  These vegan gluten-free coffee cake muffins are a great way to start the day.  Just warm them up in the microwave for about 15 seconds and they make a great breakfast or snack. (And those without food sensitivities will not realize they are eating a healthy coffee cake.)

Vegan Gluten-free Coffee Cake Muffins

Ingredients for crumble topping

Ingredients for Vanilla Muffins

  • 1 ¾ cups King Arthur’s measure-for-Measure Gluten-free flour
  • ¾ cup pure cane sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup unsweetened plant-based milk (I used flax milk)
  • ½ cup water
  • 1/3 cup plant-based butter, melted
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract



  1. Preheat oven to 375 degrees. Line muffin tin with paper liners.
  2. Make the crumb topping first. Stir together ½ cup flour, ½ cup sugar, pecans (if desired), and cinnamon. Add  plant-based  butter and mix with fork until topping comes together. Set aside.
  3. In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add plant-based milk, water, melted butter, vinegar and vanilla. Whisk batter until smooth.
  4. 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.
  5. Remove muffins from muffin tin and place on cooling rack to cool completely.

These can keep on the counter overnight but should be refrigerated after that.

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