These Paleo Coffee Cake Muffins are tender, sweet and have the best crumb topping. They are gluten free, dairy free, and naturally sweetened.
I love making coffee cake and you all love making it as well. This is a new take on it and so fun. It still as all the goodness of coffee cake- the tender sweet cake, the irresistible crumb topping and the smooth glaze, just in hand held form.
These are super simple to make, but do require a few bowls. One for the muffins, one for the crumb topping and one for the glaze. Nothing difficult, just a little more involved then say, my Paleo Vegan Banana Muffins that are mixed in one bowl.
A little bit more about these tasty muffins. The cake itself is tender and sweet. I actually over baked mine a touch so I adjusted the bake time to reflect that. The crumb topping is always the best part in my opinion. It adds nice texture and I think I will add some chopped pecans to it next time for a little more crunch. Try it if you want. Then the simple glaze that adds more sweetness and takes them over the top. It’s an amazing combination that you will enjoy.
Coconut Butter Glaze
I always get asked about coconut butter and if it can be replaced. It is blended up unsweetened coconut shreds and it can’t really be replaced with anything. Please don’t use butter or vegan butter or almond butter. These all have similar names but are very different. You can make it yourself, but I always buy it and Nutiva is my favorite brand.
I know you will love these paleo coffee cake muffins because they are sweet, easy and taste amazing. Here are some more coffee recipes for you to enjoy:
- Blueberry Paleo Coffee Cake
- Paleo Cinnamon Roll Coffee Cake
- Paleo Pumpkin Coffee Cake
- Caramel Apple Coffee Cake (paleo)
And I feel like I should mention, since I always get this question, there is no coffee in this cake. Coffee cake is meant to be enjoyed WITH coffee. I’m not missing an ingredient 🙂
Paleo Coffee Cake Muffins
- Make the crumb topping. In a small bowl combine the almond flour, coconut sugar, cinnamon and salt. Add in the ghee and mix until crumbly. Mixture should resemble wet hand and hold together when squeezed. Set aside until needed.
- Preheat the oven to 325° and line a muffin pan with 12 parchment liners.
- In a medium bowl, combine the almond flour, coconut flour, baking soda, salt and cinnamon.
- In a large bowl, combine the ghee and coconut sugar and mix well. Add in the eggs, almond milk, and vanilla and stir until smooth. Add in the dry ingredients and mix until fully combined.
- Spoon the mixture evenly between the muffin liners. Top with the crumb topping and bake 25 minutes. Let cool 10 minutes in the pan and then remove from the pan to cool and store.
- Make the glaze. First make sure the coconut butter is smooth. Microwave for 30-60 seconds and stir well if needed. Add the 1/4 cup to a small bowl and add in the honey or maple syrup, vanilla, and almond milk. Drizzle over muffins.