These delicious muffins with a coffee cake texture and a pick-me-up streusel with espresso powder, and chocolate are perfect for a mid-morning snack or an afternoon coffee. Easy to make, it requires a bowl for the streusel and one for the batter. Bake in a pinch, and enjoy!
Gluten-free Coffee Cake Muffins
Course: BreakfastDifficulty: Easy25
minutesIngredients
- For the streusel
113 g 113 light brown sugar – 1/2 cup
1 Tablespoon 1 Simona’s Flour Mix
2 teaspoons 2 instant coffee
1 1/2 teaspoons 1 1/2 ground cinnamon
120 g 120 mini chocolate chips, I used Enjoy Life – 1/2 cup
30 g 30 unsalted butter, melted and cooled – 2 Tablespoons
- For the muffins
390 g 390 Simona’s Flour Mix – 2 1/2 cups
2 teaspoons 2 baking powder
1 teaspoon 1 baking soda
1/4 teaspoon 1/4 salt
300 g 300 buttermilk – 1 1/4 cups
1 Tablespoon 1 glycerin
113 g 113 unsalted butter, melted – 1/2 cup
113 g 113 light brown sugar – 1/2 cup
2 large 2 eggs
1 teaspoon 1 vanilla extract
Directions
- Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with muffin cups and set aside.
- For the streusel
- Stir together the brown sugar, flour, instant coffee, cinnamon, and chocolate chips. Remove 1/4 cup to another bowl and reserve for topping. Stir the melted butter into the remaining streusel until well moistened. Set aside.
- For the muffins
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl, until thoroughly combined.
- In a liquid measuring cup mix together the buttercream, brown sugar, eggs, vanilla, and glycerin until well combined. Pour over the dry ingredients. Mix until well combined.
- Fill the muffin cups about one third full, add the streusel evenly over. Top with the remaining batter and sprinkle with the topping.
- Bake for 20 to 25 minutes, until they spring back when lightly pressed. Cool on the cooling rack for 10 minutes before removing from the pan.
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