One Bowl Coffee Cake Crumble Muffins

This coffee cake muffin recipe is sure to knock your socks off. These gluten-free coffee cake muffins are moist, buttery and packed full of coffee and cinnamon sugar flavour. These muffins have a moist, delicious, coffee-infused base with a buttery, coconut sugar oat crumble topping. I truly have never met a human who has not devoured these buttery muffins on the spot.

You’re gonna love ’em.

Something you may or may not know is that coffee cake traditionally doesn’t have coffee in it! *GASP* I know it sounds totally crazy that something with coffee in the name doesn’t have coffee in it, but originally coffee cake was meant to be served with a cup of coffee. I, for one, hate that logic and firmly believe that if coffee is in the name of a recipe, it better have coffee in it, which is why there’s instant coffee in this recipe. You can thank me later! ;)

Ingredients for these Coffee Cake Muffins:

• Butter: makes these muffins moist and goes into the crumble topping

• Coconut sugar: sweetens these muffins (you can use white sugar instead!)

• Eggs: binds these muffins

• Sour cream: is in any good coffee cake

• Buttermilk: helps activate the baking powder to give these muffins a good rise

• Instant coffee: because coffee cake needs coffee in the recipe

• Gluten-free all-purpose flour: makes these muffins gluten-free but you can use regular all-purpose flour instead

• Baking powder: helps these muffins rise and prevents them from being too dense

• Oats: get gently blitzed for the streusel topping

• Coconut sugar: adds sweetness and texture to the crumble topping (you can swap brown sugar in for coconut sugar if you prefer)

• Cinnamon: flavours the muffins and topping

The Details of these One Bowl Coffee Cake Crumble Muffins

These easy, healthy muffins come together so quickly and all you need is a bowl, whisk, and wooden spoon. Whisk together your melted butter, coconut sugar, eggs, and instant coffee. Add in the sour cream and buttermilk and whisk to incorporate.

Once your wet ingredients are thoroughly mixed together, it’s time to mix in your dry ingredients. Add your flour, baking powder, and cinnamon and stir with a wooden spoon or rubber spatula to combine. Set aside while you make your crumble topping.

To make the crumble topping, blitz your oats in a blender for 15 seconds to break them up a bit, you don’t want them to be blended so much that they turn into a powder. Add your oats to a bowl and stir in the melted butter, coconut sugar, and cinnamon.

It’s time to get these muffins into the oven! Line a muffin tin with muffin liners and then sprinkle the crumble topping over the muffins. Press the topping into the muffin batter a bit so it sticks!

Bake your muffins for 25-30 minutes or until the tops are golden brown and they spring back when you gently press on them.

Transfer to a cooling rack and let cool before enjoying. I love slathering these muffins with butter or almond butter. Thye’re so so good!

One Bowl Coffee Cake Crumble Muffins

Author: Elizabeth
Servings: 10 muffins

Ingredients
1/2 cup butter, melted
3/4 cup coconut sugar
2 eggs
1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon instant espresso/coffee
2 cups gluten-free all-purpose flour
1 tablespoon baking powder
Crumble Topping
1 cup rolled oats
1 teaspoon cinnamon
1/3 cup butter, melted
1/4 cup coconut sugar

Instructions:
1. Preheat the oven to 425ºF. Line a muffin tin with muffin liners or grease with butter or cooking spray.
2. In a large bowl, whisk together melted butter, coconut sugar, eggs, sour cream, buttermilk, and instant coffee.
3. Stir in the flour and baking powder. Once combined, set aside the batter.
4. To make the crumble topping, add oats to a blender and blitz for 15-20 seconds to break the oats down a bit.
5. Add the broken-down oats to a bowl and stir in the melted butter, coconut sugar, and cinnamon. You'll have a moist oat mixture that sticks together when pressed.
6. Scoop 1/2 cup muffin batter into the prepared muffin tin. Sprinkle with the crumble mixture, pressing it into the batter gently.
7. Bake at 425ºF for 5 minutes and then turn the oven down to 350ºF and continue baking for 15-20 minutes. The tops should be golden and the muffins will bounce back with you gently press on them.
8. Transfer to a cooling rack and let them cool then enjoy!!

Still hungry? Try these:

• Mediterranean Chicken with Orzo

• Best Ever Kale Salad

• Almond Butter Chocolate Chunk Cookies

  Lastly, when you make these One Bowl Coffee Cake Crumble Muffins be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!