These classic cinnamon coffee cake muffins have it all – sweet, fluffy moist, tender muffins topped with loads of cinnamon crumbs and an optional icing! They’re paleo, gluten-free, dairy-free, kid approved and perfect for breakfast treats, snacks and dessert.
I had to make another variation of cinnamon coffee cake, since it might just be one of my favorite things in the world.
Thanks to those incredible Entenmann’s coffee cake muffins from my childhood!
These really do have it all, including the icing if you want extra sweetness! I use powdered monk fruit to avoid too much added sugar.
Anything with a good cinnamon crumb topping has my attention, and these muffins are quick to make and totally hit the spot.
What You Need to Make These Paleo Cinnamon Coffee Cake Muffins
If you’ve done some grain free baking before you probably already have everything in your kitchen!
Note about maple sugar – I don’t usually see this in grocery stores so I always buy it from Amazon!
I still use coconut sugar for some recipes, but find I really love the flavor of maple sugar.
Here’s everything you’ll need to make these muffins:
Crumb Topping:
- blanched almond flour
- maple sugar
- ground cinnamon
- ghee, or organic refined coconut oil, or grass fed butter, solid
Muffins:
- blanched almond flour
- arrowroot flour, or tapioca
- baking soda
- sea salt
- ground cinnamon
- eggs
- unsweetened almond milk
- organic refined coconut oil, melted and cooled to almost room temperature
- maple sugar, or coconut sugar
- pure vanilla extract
Optional Icing:
- powdered monk fruit sweetener
- cinnamon
- almond milk
How to Make These Cinnamon Coffee Cake Muffins
Make the topping first. Place the ingredients in a shallow bowl, and, using a fork or pastry blender, mix to create a mixture of thick crumbs.
Chill in the refrigerator until ready to use.
Preheat your oven to 350°F and line a muffin pan with parchment liners.
In a large bowl, combine the almond flour, tapioca flour, baking soda, salt and cinnamon.
In a separate large bowl, whisk together the eggs, almond milk, coconut oil, sugar, and vanilla until smooth.
Stir the dry ingredients into the wet and mix until a batter forms.
Fill the muffin cups about 3/4 of the way up, making 11-12 muffins. Top each one with the chilled crumb topping to use it all up.
Bake for 22-25 minutes or until topping is golden brown and a toothpick inserted near the center of a muffin comes out clean or with a few crumbs.
How to Make Paleo Icing:
If making the icing, mix it together while the muffins cool on a wire rack.
Whisk all ingredients together in a bowl to get a drizzly consistency.
Drizzle the icing over the mostly cooled muffins and allow another 15 minutes for the icing to harden.
How to Store Paleo Coffee Cake Muffins:
Store leftover muffins loosely covered at room temperature for the first 24 hours, then keep in a sealed container in the refrigerator.
I hope you enjoy these muffins as much as I do (and my family does!)
Grab your ingredients because it’s time to bake – let’s go!
Cinnamon Coffee Cake Muffins {Paleo, Gluten Free}
Cinnamon Coffee Cake Muffins {Paleo, Gluten Free}
Ingredients
Crumb Topping:
- 3/4 cup blanched almond flour
- 1/3 cup maple sugar or coconut sugar
- 1 1/2 tsp ground cinnamon
- 1/4 cup ghee or organic refined coconut oil, or grass fed butter, solid
Muffins:
- 2 cups blanched almond flour
- 1/3 cup arrowroot flour or tapioca
- 3/4 teaspoons baking soda
- 1/4 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 3 large eggs at room temperature
- 1/3 cup unsweetened almond milk
- 1/4 cup organic refined coconut oil melted and cooled to almost room temperature
- 3/4 cup maple sugar or coconut sugar
- 1 1/2 teaspoons pure vanilla extract
Optional icing:
- 1/2 cup powdered monk fruit sweetener
- pinch cinnamon
- 3-4 teaspoons almond milk
Instructions
-
Make the topping first. Place the ingredients in a shallow bowl, and, using a fork or pastry blender, mix to create a mixture of thick crumbs. Chill in the refrigerator until ready to use.
-
Preheat your oven to 350°F and line a muffin pan with parchment liners. In a large bowl, combine the almond flour, tapioca flour, baking soda, salt and cinnamon.
-
In a separate large bowl, whisk together the eggs, almond milk, coconut oil, sugar, and vanilla until smooth. Stir the dry ingredients into the wet and mix until a batter forms.
-
Use an ice cream scoop or large spoon to fill the muffin cups about 3/4 of the way up, making 11-12 muffins. Top each one generously with the chilled crumb topping to use it all up.
-
Bake in the preheated oven for 22-25 minutes or until topping is golden brown and a toothpick inserted near the center of a muffin comes out clean or with a few crumbs.
-
Allow the muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool.
-
If making the icing, mix it together while they cool. Whisk all ingredients together in a bowl to get a drizzly consistency. Drizzle the icing over the mostly cooled muffins and allow another 15 minutes for the icing to harden. Store leftover muffins loosely covered at room temperature for the first 24 hours, then keep in a sealed container in the refrigerator. Enjoy!
Nutrition
Want More Paleo Muffin Recipes? Try One of These!
Zucchini Chocolate Chip Muffins
Double Chocolate Banana Muffins
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Can you use unsweetened coconut milk from a carton instead of almond milk?
I love your recipes, but I have just found out I am highly sensitive to almonds. Any suggestions on what to use for the almond flour in your recipes?
Thank you!
Seems so delicious, I’ll try it asap 🙂
Thanks for the awesome recipe.
So excited to try this recipe! Should the eggs be at room temperature, or are they okay to be used straight from the fridge?
Just realize it says room temperature, my bad!
Oops, just realize it says room temperature, my bad!
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My husband and I LOVE these muffins!!! They do not stay around long… I have to dig deep to use my will power to not eat 4 in one sitting and I’m pregnant so that near impossible.
Can’t wait to try the coffee cake muffins recipe
These were absolutely amazing. My husband is gluten free but I can eat it… these were fantastic and I did not miss the old way that I’m used to eating. I can’t get enough and this has become my new staple
The best muffins! Even my picky son loved them! Making them now for the second time. Left off the icing the first time, they were really good without it.
What would happen if you substituted granulated Swerve for the maple sugar? Or maybe half Swerve and half maple syrup?? Thanks!
I’m unable to have coconut/maple sugar but I can have monk fruit. Could mink fruit be used to replace all the sugars in this recipe 1|1? Thank you!
I made these muffins today…without the icing. They were very good! The kids enjoyed them alot! they are moist, a good texture and good flavor. I did add an extra teaspoon of cinnamon to the muffins. Thank you for this great recipe.
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I can’t get enough and this has become my new staple
Can’t wait to try the coffee cake muffins recipe
Thank you!
I’ll try it asap.
i will try for my self, thanks a lot.
Good job !
hi just wondering if i could use just fine almond flour and monkfruit/splenda sweetener in place and regular butter for this recipe, i know it will no longer be paleo thx 🙂
Your ability to synthesize information from different sources is impressive.
HOLY HELL! I was craving coffee cake. Not just any coffee cake either. When I was a kid, like 5 or 6 years old, I would sneak over to my aunt’s house who lived close by and she would make coffee and hand me a package of those little debbie coffee cakes or w.e brand they were. I wanted that. But alas, I’m older now and know all too well what’s in those little packages. I am also gluten free and trying to make healthy choices.
But this recipe looked great and it checked allm the boxes so I thought I’d give it a try. I subbed out a few items I either didn’t have or would normally use. For example, I used coconut flour instead of tapioca, butter instead of coconut oil in the muffin batter. I didn’t ice the muffins because I didn’t have monkfruit sweetener.
But the whole house smelled almost betwitching as they baked. And when I pulled them out of the over they looked perfect. Once they cooled and I tried one I got teleported back to being that 5 or 6 year old. And I just wanted to thank you for this recipe, it will now become a staple in my household and hopefully someday when I have a kid I can pass this tradition on without feeling so bad about what they’re eating!
Now to just use some willpower and not eat all of them before the hubby gets home! XD!!!
I really like coffee desserts