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:
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Ingredients
Batter:
- 2 tbsp butter softened
- 2 oz cream cheese softened
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 4 eggs
- 2 tsp vanilla
- 1/2 cup unsweetened vanilla almond milk
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
Topping:
- 1 cup almond flour
- 2 Tbsp coconut flour
- 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/4 cup butter softened
- 1 tsp cinnamon
- 1/2 tsp molasses *** (optional)
Instructions
- 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.
Notes
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Debra B says
I do not own nor do I plan to own a food processor. I usually skip recipes that require one, but I really would dike to try these. Is there any reason other than ease of mixing why I can’t just use my whisk? they do look so good!
Taryn says
Whisk away! And then for the crumb topping, you need to cut in the butter with a pastry cutter.
John says
Is using whole wheat flour a possibility?
Taryn says
I’d suggest looking for a different recipe that calls for wheat flour. Sorry!
Sheri says
Can you freeze these?
Taryn says
Yes. I’d wrap them individually in plastic wrap.
Simone says
If allergic to coconut can I just use all almond flour?
Taryn says
Yes. If the batter seems too wet add a little extra.
Nikki says
I see there are 5g of net carbs. Is it safe to assume that most of that is from the sweetener and so negligible?
Burl Coffee says
Have you ever added blackberries(or other berries) to this recipe and if so how did it affect the bake time?
Burl
Taryn says
I have similar recipes with berries. The baking time shouldn’t change much. If anything you’d just need to leave them in an extra few minutes.
Janet Hill says
Burl, I just made these, adding a dab of cream cheese and 3 or 4 frozen mixed berries. I extended the bake about 5 minutes and WOW! these are fantastic. First time a keto friebdly muffin just delighted my taste buds.
Cara says
Could I use THM baking blend in place of the other flours?
Taryn says
That is fine for the muffin. I recommend the listed ingredients for the crumb.
Marilyn says
What is THM?
Taryn says
Trim Healthy Mama
Janet says
I’m really enjoying all the great recipes but there are times when I would like to boost the protein in baked goods by adding a flavorless protein powder. How does this mess with the chemistry of the recipe?
Taryn says
In most recipes I think that should be fine. I’m not a protein powder expert though, I don’t use it very much. I do sometimes add gelatin or collagen to baked goods.
Gloria Johnson says
My son will not eat anything that has coconut flour in it. He hates coconut and he says he can taste it. Can I leave out the coconut flour. And use all almond flour. And will it still turn out. Thank you for your time .
Taryn says
Yes. Use a little extra if the batter seems too wet.
Katrina says
Theses turned out beautiful and smelled beautiful, but I can’t get past the texture. I know it must be the alternate flours. Have you made them with blueberries or other fruit inside? Maybe that would help me. Didn’t know if they would be too wet. Also do you store them in the refrigerator? I feel like all my THM should go in there, but maybe not. Thanks for all your amazing recipes!
Taryn says
You can add berries. The alternative flours do take some getting used to. And yes, I store them in the fridge.