Coffee Cake Muffins are a delicious breakfast dessert or afternoon snack. They pair perfectly with, you guessed it, a cup of coffee! But even if tea is more your thing these will tickle your taste buds with sweet cinnamon and buttery crumbs.
Coffee Cake Muffins – Low Carb, Keto, Gluten-Free, Grain-Free, Sugar-Free, THM S
I have a bunch of crumb cake recipes here at Joy Filled Eats. An Almond Crumb Cake, a Blackberry Coffee Cake, and a Cranberry Cake with Walnut Crumb Topping. One thing that is always a must is that a Coffee Cake with Crumb Topping has a lot of crumb topping. That is the best part. They are all delicious but there is something special about individual Coffee Cake Muffins piled with buttery, cinnamon crumbs.
What is Coffee Cake
Anytime I make a coffee cake my kids are always in disbelief it doesn’t actually have coffee. My coffee loving 9-year-old is bummed and the rest of the kids are relieved. Coffee cake is a general term for a breakfast cake that goes well with coffee. Many are crumb topped but not all of them. Some are cinnamony bundt cakes with glaze or lemon and blueberry loaf cakes. You can group almost any morning sweet under the term ‘coffee cake’. But the most traditional is a yellow cake topped with buttery crumbs and powdered sugar.
How to Make Coffee Cake Muffins from Scratch
Like most of my recipes, I strive to keep my coffee cake muffins easy. I make the batter in the food processor, put that into the muffin cups, and then make the crumbs in the same food processor without even washing it. As long as you scrape out the batter well with a rubber spatula you can skip the washing step. The ingredients to both the batter and crumb topping are similar enough that it doesn’t matter if it a little batter gets mixed into the crumb topping.
How to Make Coffee Cake Topping
Are Coffee Cake Muffins Healthy
More Keto Muffin Recipes:
Coffee Cake Muffins are a delicious breakfast dessert or afternoon snack. These will tickle your taste buds any time of day with cinnamon and butter crumbs.
Preheat oven to 350. Line a standard muffin tin with paper liners and spray with cooking spray.
In a food processor combine all the batter ingredients. Mix thoroughly. Divide between the prepared muffin tin.
Combine topping ingredients in the food processor and pulse until crumbs form. Sprinkle on top of the batter.
Bake 20-25 min until golden. If the crumb topping starts to get too dark cover with foil for the last 5 minutes.
*** I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1/2 tsp divided by 12 servings. That is less than .25 grams of carbs from the molasses. If you prefer you can just omit it.
Notes on Sweeteners:
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.