These coffee muffins are so perfect for breakfast or quick snack in the afternoon. They are fluffy and delicious! If you love coffee, you will love this.

Gluten Free Coffee Muffins

Adopted from Sam does her best. Yield 12 cupcakes.

Ingredients

• 2 eggs
• 150g milk at room temperature (I used unsweetened almond milk here)
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted and cool a bit
• 120g gluten free white rice flour mix
• 40g almond flour
• 100g sugar
• 1 teaspoons baking powder
• 1 teaspoons Vietnamese cinnamon
• 1-2 tablespoons instant coffee or espresso powder
• ½ teaspoon xanthan gum from Judee’s
• ½ teaspoon salt

Crumb topping

• 1/2 cup white rice flour mix
• 1/2 cup brown sugar
• 1/4 cup butter, soften
• 1/2 teaspoon Vietnamese cinnamon

Steps

1. Preheat the oven to 350°F. Line a cupcake tin with 12 liners and set aside.
2. In a mixing bowl, whisk together the dry ingredients gluten free mix, almond flour, baking powder, xanthan gum, salt, and cinnamon.
3. In a separate bowl, whisk together melted butter, milk, eggs, and vanilla paste.
4. Add the wet ingredients to the flour mixture. Mix until smooth and no flour clumps
5. Divide the batter into the prepared cupcake tray.
6. Mix together all crumb topping ingredients in a bowl, then sprinkle 1 tablespoon over each muffin.
7. Bake for 20-25 minutes or until a toothpick comes out clean.
8. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Storage: Once prepared, these muffins will keep for about 3 days at room temperature, or 5 days in the fridge.

Note: You can substitute this recipe with 1:1 gluten free all-purpose flour on the market.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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