THE NARGI TABLE

Gluten Free • Dairy Free • Lower Sugar

These soft, cinnamon-swirled coffee cake muffins are one of those recipes that doesn’t taste like it’s missing anything. They’re gluten free, dairy free, and made with less refined sugar than a traditional coffee cake muffin, while still having a tender crumb, plenty of cinnamon, and that sweet coffee cake topping. Perfect for a slow morning with a cup of coffee or tea.

Coffee Cake Muffins

Gluten Free • Dairy Free • Lower Sugar

Yields 12 Muffins

Ingredients

Muffin Batter

• 1 ¾ cups gluten-free 1-to-1 baking flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1/3 cup coconut sugar sugar
• 1/4 cup unsweetened applesauce
• 1/4 cup neutral oil
• 3/4 cup unsweetened dairy-free milk
• 1 teaspoon vanilla extract

Cinnamon sugar swirl

• 1/4 cup coconut sugar
• 1½ tsp cinnamon

Cinnamon Streusel

• 3/4 cup gluten-free 1-to-1 baking flour
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• Pinch of salt
• 2 tablespoons melted dairy-free butter

1. Preheat the oven to 350°F and line a 12-cup muffin pan with liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate large bowl, whisk the eggs and coconut sugar until combined. Add the applesauce, oil, dairy-free milk, and vanilla.
4. Add the dry ingredients to the wet ingredients and gently mix until just combined. Avoid overmixing.
5. Make the cinnamon swirl in a separate bowl with the coconut sugar and cinnamon.
6. Make the streusel by combining the flour, brown sugar, cinnamon, and salt. Stir in the melted dairy-free butter until crumbly.
7. Fill the muffin liners half way and evenly layer the swirl over the batter
8. Fill the rest of the muffin batter evenly between the muffin cups.
9. Sprinkle the streusel generously over each muffin.
10. Bake for 20-24 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack.

Rachel’s Notes

Applesauce: Replacing some of the oil with unsweetened applesauce keeps the muffins moist while reducing the amount of added fat.

Don’t overmix: Gluten-free muffin batter can get dense if it’s worked too much. Mix just until you don’t see any dry flour.

Storage: Keep covered at room temperature for about 2 days, or refrigerate for longer storage. I like them best warmed slightly before eating.