Sugar Free Coffee Cake Muffins

These Sugar Free Coffee Cake Muffins are the perfect marriage of a classic coffee cake and muffins.

Topped with a crunchy buttery cinnamon streusel, these muffins are moist and tender making them perfect for enjoying about any time of the day.

What makes coffee cake muffins so good?

 
Coffee cake muffins are basically individual sized coffee cakes- a moist and buttery muffin topped with a a crunchy sweet streusel topping.

I like that these muffins are as tasty for breakfast as they are as a snack or dessert!

Have you tried my recipe for Sugar Free Cinnamon Coffee Cake? That coffee cake is a layered dessert made with a cinnamon filling and a crumble topping.
Both this coffee cake muffin recipe and that coffee cake recipe are delicious coffee cake inspired recipes that can be made with no added sugar.

To make this recipe you will need a brown sugar alternative. You can find a selection of brown sugar alternatives here.

What you need to make coffee cake muffins.

• Brown Sugar Alternative. Used for the streusel, select a granular brown sugar alternative that can be baked with.
• Ground Cinnamon. This adds warmth and spice to the muffin streusel.
• Butter. The butter used in both the muffin and the streusel. It should be melted for both.
• Flour. Used for both the streusel and the muffins for structure.
• Baking Powder.- Added for leavening.
• Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can be baked with.
• Vegetable Oil. Oil adds richness and moisture to these muffins.
• Eggs. Your eggs should be at room temperature.
• Sour Cream. This adds a bit of 'tanginess' to the muffins while aiding in the leavening of these muffins.
• Vanilla Extract. Added to help enhance the other flavors.
• Milk. My muffins were made with whole milk. You can use a similar alternative if desired.

How to make Coffee Cake Muffins

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 average sized muffins.

1. Start by making the streusel. In a small mixing bowl mix together the brown sugar alternative, ⅓ cup of the flour, and cinnamon. Then pour the melted butter (3 tablespoons) over the mixture and mix until the mixture resembles wet sand. Set this bowl aside until you are ready to use the mixture.
2. Next, preheat your oven to 400 and prep a muffin pan well for nonstick.
3. In a large mixing bowl, whisk together the granulated white sugar alternative, remaining melted butter, and vegetable oil. Then whisk in the eggs, sour cream, and vanilla. Whisk the ingredients until fully combined.
4. Now, in a small bowl, whisk together the flour and baking powder. Add about a half of this dry ingredient mix to the large mixing bowl and mix until just combined. Then stir in half of the milk and mix until just combined. Repeat this process, mixing until just combined and not overmixed.
5. Fill each well of the muffin pan with two tablespoons of batter (a little less than half way full). Then sprinkle 1 teaspoon of the cinnamon streusel (from the first step) over the batter. Top the streusel with enough batter to fill the hole completely (we want the batter all the way to the top!).
6. Sprinkle any remaining streusel over the top of the muffins.
7. Bake the muffins for five minutes at 400 and then reduce the oven temperature to 325 and bake for an additional 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Lastly, allow the muffins to cool for five minutes in the pan before removing them to finish cooling on a cooling rack.

Tips for making the best coffee cake muffins.

It is essential that your ingredients are fresh for best results. This is especially true for your dry ingredients.

More helpful tips for you.

1. While my muffins are made in a standard size muffin or cupcake pan, you could use another size. This recipe could work with a mini-muffin pan or a giant muffin pan for example.
2. Before adding the ingredients to the muffin pan, give the top of the pan a spray with nonstick. This will make it easier to both remove the muffins and clean the pan as the muffin tops have expanded while baking.
3. There are two stages in the baking process with this recipe. For best results, follow the directions for this .
4. When you remove the muffins from the oven, allow the muffins to cool in the pan for about five minutes. If needed, you can use a butter knife to help separate the sides of the muffins from the pan as well.

How to store coffee cake muffins.

Store any leftover muffins in an airtight container in the fridge for up to three days.

Leftover coffee cake muffins should be stored in an airtight container. If properly stored and refrigerated, they should keep for up to a few days.

Here are some similar recipes that you may also like.

• Sugar Free Pumpkin Cornbread Muffins
• Pumpkin Oatmeal Muffins, No Added Sugar
• Sugar Free Carrot Cake Muffins
• How to Make Sugar Free Strawberry Jam
• Sugar Free Copycat Starbucks Coffee Cake
• EASY Sugar Free Strawberry Shortcake
• Sugar Free Chocolate Sheet Cake
• Easy Sugar Free Banana Cream Pie