Coffee Cake Muffins from Celiac in the City
Author: Sarah Nielsen
Ingredients
Batter
  • 2 cups gluten-free flour mix (see notes)
  • ¾ cup Greek yogurt (see notes for dairy-free options)
  • ⅓ cup oil of choice
  • 1 large egg
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon guar gum or xanthan gum (optional)
Topping
  • ¼ cup pecans
  • ¼ gluten-free flour mix (see notes)
  • ⅛ cup (2 tbsp) coconut sugar (or cane sugar or brown sugar)
  • 1 teaspoon cinnamon
  • 2 tablespoons butter (see notes for dairy-free options)
Glaze (optional)
  • ¼ - ½ cup powdered sugar
  • Several tablespoons water or milk
  • A few drops of vanilla extract
  • Sprinkle of cinnamon
Instructions
  1. Preheat oven to 350 degrees. Line muffin pan with liners and set aside.
  2. For the streusel topping, add all ingredients to food processor and pulse until combined, but small pieces remain. (Don’t turn it into a paste.)
  3. In a large bowl, whisk together the dry ingredients: flour mix, cinnamon, baking soda, baking powder and guar gum. Add Greek yogurt, oil, egg, maple syrup, and vanilla and stir until well combined.
  4. Fill liners ⅔ with batter, then top each muffin with a spoonful of topping. There will be enough topping to generously cover the tops of the muffins. Press down lightly on the topping to ensure even coating when they rise while baking.
  5. Bake at 350 for 18-21 minutes. Allow to cool a few minutes before removing from pan, then transfer to wire rack to cool completely.
  6. While the muffins are cooling, prepare the glaze if you choose to use it. (You should!) In a small bowl, combine powdered sugar and cinnamon, and add a few drops of vanilla. Slowly add a small amount of water/milk at a time to get the consistency of a good glaze. Drizzle glaze over muffin tops. Enjoy!
Notes
Makes 12 - 15 muffins.

These muffins are perfect warm out of the oven, but give them a little time to cool before adding the glaze. For the next morning you can just warm them slightly to enjoy them warm, coffeehouse style.

Be sure to check the flour mix you are using – some GF flour mixes have baking soda, baking powder, or xanthan/guar gum included already. If your mix already has those ingredients, you do not need to add them again for the recipe.

The guar gum is not required if you cannot tolerate gums. I have made these muffins with and without gums and have been happy with both results.

Baking time may vary depending on the size of muffin liners you use and how full you fill them. I like to use these larger flower liners, which make 12 larger muffins and take a bit longer to bake.

For those who are dairy free, you can use a dairy-free butter substitute for the streusel topping or coconut oil will work as well. For the Greek yogurt, you could substitute dairy free yogurt, either plain or vanilla.

For the gluten-free flour mix, I've used Pamela's, Mama's Almond Flour Blend, and Cup4Cup, as well as a mixture of my own.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/gluten-free-coffee-cake-muffins-celiac-in-the-city/