Almond Coffee Cake Muffins Recipe

Name: Almond Coffee Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping:; 1.05 ounces sweet white sorghum flour (about 1/4 cup); 2 tablespoons packed brown sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 1/8 teaspoon salt; 1 tablespoon chilled butter, cut into small pieces; Muffins:; 3.15 ounces sweet white sorghum flour (about 3/4 cup); 1.8 ounces almond meal flour (about 1/2 cup); 2.6 ounces potato starch (about 1/2 cup); 2 teaspoons baking powder; 1 teaspoon xanthan gum; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup granulated sugar; 1/3 cup packed brown sugar; 2 tablespoons butter, softened; 2 large eggs; 3/4 cup reduced-fat sour cream; 2 tablespoons canola oil; 1/2 teaspoon almond extract; 1/2 cup cinnamon-flavored baking chips; Cooking spray

Servings: persons

Topping:
1.05 ounces sweet white sorghum flour (about 1/4 cup)
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 tablespoon chilled butter, cut into small pieces
Muffins:
3.15 ounces sweet white sorghum flour (about 3/4 cup)
1.8 ounces almond meal flour (about 1/2 cup)
2.6 ounces potato starch (about 1/2 cup)
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 tablespoons butter, softened
2 large eggs
3/4 cup reduced-fat sour cream
2 tablespoons canola oil
1/2 teaspoon almond extract
1/2 cup cinnamon-flavored baking chips
Cooking spray

1
Preheat oven to 350u00b0.
2
To prepare topping, weigh or lightly spoon 05 ounces sweet white sorghum flour (about 1/4 cup) into a dry measuring cup; level with a knife. Combine flour, 2 tablespoons brown sugar, cinnamon, allspice, and salt in a small bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill.
3
To prepare muffins, weigh or lightly spoon 15 ounces sweet white sorghum flour (about 3/4 cup), almond meal flour, and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking powder, and next 3 ingredients (through salt) in a medium bowl; stir with a whisk.
4
Place sugars and butter in a medium bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream, canola oil, and almond extract. Add flour mixture; beat at low speed just until blended. Stir in baking chips.
5
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with topping. Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

741

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Topping:, 1.05 ounces sweet white sorghum flour (about 1/4 cup), 2 tablespoons packed brown sugar, 1/2 teaspoon ground cinnamon, and more.

Yes, Almond Coffee Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Coffee Cake Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions