Sugar Free Coffee Cake Muffins are light and fluffy with a hint of vanilla.
I really like that these muffins taste great warm for breakfast or cold as a snack any time of the day.
Sugar Free Coffee Cake Muffins.
These muffins are like individual sized cakes filled with a cinnamon-spiced (sugar free) brown sugar streusel.
You could easily serve these muffins with a cup of coffee or a glass of milk.
Did you try my Sugar Free Cinnamon Coffee Cake?
That coffee cake is a popular yet, simple coffee cake that also has no added sugar.
Both this coffee cake muffin recipe and that coffee cake recipe are great choices for a tasty dessert!
To make this recipe you will need a brown sugar alternative. You can find a selection of brown sugar alternatives here.
Frequently asked questions about muffins.
Really, there is more than one secret to a good muffin as muffins should be flavorful, moist, and have a good structure.
If you follow the ingredient list and step by step instructions, you should get a flavorful and moist muffin. However, when it comes to a good structure, it is important that you do not over-mix or over-bake your muffins for best results.
Nope.
Coffee cake got its name because it was originally intended to be served with coffee. This was the snack combination of choice during afternoon gatherings such as meetings or bridge parties.
Can you put coffee in your cake?
I would not use brewed coffee in cake as it is a thin wet ingredient and would most likely through off your other ingredients. However, I have been small amounts of espresso powder in chocolate cake recipes as espresso can really bring out the flavor in those goodies. 😋
Tips for making 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.
- 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.
- There are two stages in the baking process with this recipe. For best results, follow the directions for this .
- 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 refrigerates 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
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About this recipe for sugar free muffins.
This is a simple recipe for coffee cake muffins with no added sugar.
The inspiration for this muffin recipe is a standard coffee cake.
There are two parts to this recipe.
The first part is making the muffin.
Then we will make a streusel that will go in the center and on the top of the muffins.
Ingredients needed to make sugar free 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.
- 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. You can alternatively use additional vegetable oil instead.
- 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.
- Baking Powder. helps the muffins rise so they get really tall muffin tops (muffin tops are a good thing here 😉 ).
How to make Sugar Free Coffee Cake Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 average sized muffins.
- 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.
- Next, preheat your oven to 400 and prep a muffin pan well for nonstick.
- 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.
- 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.
- 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!).
- Sprinkle any remaining streusel over the top of the muffins.
- 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.
- Lastly, allow the muffins to cool for five minutes in the pan before removing them to finish cooling on a cooling rack..
Expert Tip 👉 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.
👇 Have you seen these popular recipes? 👇
Table of contents for this recipe.
The Recipe Card for Sugar Free Coffee Cake Muffins
Sugar Free Coffee Cake Muffins
Ingredients
- 1 cup Surkin Gold -see post for details and alternatives.
- 1 tbsp Ground Cinnamon
- 7 tbsp Butter - melted and divided.
- 3 ⅓ cups Flour -divided
- ¾ cup Erythritol - see post for details and alternatives
- ¼ cup Vegetable Oil
- 2 Eggs
- ¼ cup Sour Cream
- 1 tsp Vanilla Extract
- 1 ½ cups Milk
- 2 tsp Baking Powder
Instructions
- 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.
- Next, preheat your oven to 400 and prep a muffin pan very well for nonstick.
- 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.
- Now, in a small bowl , whisk together the flour and baking powder.
- Add about a half of the 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.
- 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!).
- Sprinkle any remaining streusel over the top of the muffins. Bake the muffins for 5 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.
- Lastly, allow the muffins to cool for five minutes in the pan before removing them to finish cooling on a cooling rack..
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
December 20, 2022*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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