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Moist coffee cake muffins with cinnamon streusel topping
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Moist Coffee Cake Muffins

Note: Cook Time includes 15 minutes of cooling time before serving.
These Moist Coffee Cake Muffins are soft, tender, and topped with a crunchy cinnamon nut streusel for classic coffee cake flavor in a portable muffin. Made with almond flour and naturally sweetened with coconut sugar, they’re gluten-free, high in protein, and perfect for breakfast, grab-and-go snacks, or a better-for-you treat any time of day.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 muffins
Author Rachael DeVaux

Ingredients

Streusel Topping:

  • ½ cup pecans finely chopped
  • ½ cup walnuts finely chopped
  • ¼ cup coconut sugar
  • 1 teaspoon cinnamon (I like Simply Organic Ceylon Cinnamon)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon sea salt
  • ¼ cup coconut oil melted

Muffins:

  • Avocado oil spray
  • 3 pasture-raised eggs room temperature
  • ¼ cup almond milk
  • ¼ cup coconut oil melted and cooled to room temperature
  • ¼ cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 ¾ cups almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ teaspoon cinnamon

Instructions

  • Preheat the oven to 350°F. Grease a standard muffin tin with avocado oil, set aside.
  • Make the streusel topping: In a medium bowl, mix together all the streusel ingredients (pecans, walnuts, coconut sugar, cinnamon, ground ginger, sea salt, melted coconut oil) until it’s the consistency of wet sand. Set aside.
  • Make the muffins: In a large bowl, mix together eggs, almond milk, coconut oil, coconut sugar and vanilla extract until smooth.
  • To the same bowl, gently stir in the almond flour, baking powder, baking soda, salt and cinnamon until all the flour is absorbed and the batter is fairly smooth.
  • Divide half of the batter into 10 muffin cups, filling each cup ¼ of the way full.
  • Sprinkle half of the streusel mixture into the muffin cups to create the coffee cake swirl in the middle of the muffins. Divide the remaining batter on top and sprinkle evenly with the remaining streusel.
  • Bake for 15-20 minutes, until the tops are golden brown and a toothpick inserted in the middle comes out clean.
  • Let cool for about 15 minutes before removing from muffin tin. Enjoy!

To Store & Reheat:

  • Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in an airtight container in the refrigerator for up to 5 days.
  • These muffins also freeze well. Let them cool completely, then store in a freezer-safe container or bag for up to 2 months.
  • To enjoy warm, microwave for 10–15 seconds or warm in a 300°F oven for about 5 minutes.

Notes

Swaps & Substitutions:
Streusel & Muffins:
  • Nuts: Use all pecans, all walnuts, or swap in chopped almonds or hazelnuts.
  • Spices: Omit ginger or replace with extra cinnamon or a pinch of nutmeg.
  • Coconut oil: Swap with melted butter or ghee in equal amounts.
  • Sweetener: Brown sugar or maple sugar works in place of coconut sugar.
Muffins Only:
  • Almond flour: Cashew flour works 1:1; avoid coconut flour.
  • Milk: Any unsweetened milk—oat, cashew, or dairy—can be used.
  • Pan greasing: Any neutral cooking spray or light melted coconut oil works.