Cinnamon Coffee Cake Muffins

Cinnamon Coffee Cake Muffins

One of the most amazing surprises about blogging for me is the friendships that I have developed. I never would have imagined that some of the most creative, passionate, and genuine people I have ever met would have come from simply having the desire to share our journey to a gluten free lifestyle with others. Out of this desire to help other people avoid some of the medical tests, fear, and sickness that our son and family endured came a wealth of remarkable people who I am now proud to call my friends.

Cinnamon Coffee Cake Muffins

So, today we are celebrating one of my favorite bloggers, Cara of Fork and Beans, and the release of her new book, Decadent Gluten-Free Vegan Baking Cookbook. I know first hand from having the pleasure of noshing on Cara’s delicious baked goods almost on a weekly basis that this book will not disappoint. If there ever was a person that has truly mastered the art of gluten free vegan baking it’s Cara.

Cinnamon Coffee Cake Muffins

I am lucky to enjoy monthly lunches with Cara where we share our newest recipes that we are testing out and work on a few side projects together. For the last year this book has been a huge part of our conversations. I have watched Cara go from the beginning stages of developing the concept of her book, through recipe development, and now I get to share in the joy of the book being released!!! I think this is about as close to watching a friend go through pregnancy and sharing in the joy of bringing a little bundle of joy into the world as two friends can get without there being an actual baby involved. Because, let’s face it…writing a book is a labor of love that requires lots and lots of planning, sleepless nights of worry, and anyone that has cooked in the kitchen all day before can attest that it does a real number on your body.

Decadent Gluten-Free and Vegan Baking by Cara Reed

These cinnamon coffee cake muffins are easy to make and taste completely decadent. My little fruit bandit has begged for multiple batches of these muffins since I first tested the recipe and I cannot help, but indulge his wishes.  Now that I have gushed all about my friend and her book baby you should enter the giveaway, bake these muffins, and then promptly head over to Spabettie and check out Cara’s gluten free & vegan Key Lime Cheesecake Bars. Holy moly those bars are good too!

Print

Cinnamon Coffee Cake Muffins From The Decadent Gluten-Free Vegan Baking Cookbook + A Giveaway

  • Author: Beard And Bonnet
  • Yield: 10 muffins 1x

Scale

Ingredients

Dry Ingredients

  • 2 cup Cara’s All-Purpose Flour Blend (See the recipe below)
  • ½ cup unpacked brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 Tablespoon flaxseed meal
  • 1 teaspoon xanthan gum
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg

Wet Ingredients

  • ¾ cup non dairy milk
  • ⅓ cup vegetable oil
  • 1 Tablespoon apple cider vinegar (or lemon juice)

Streusel Topping

  • 1 cup Cara’s All-Purpose Flour Blend (See recipe below)
  • ⅓ cup brown sugar, lightly packed
  • 2 teaspoon cinnamon
  • 3 Tablespoon vegan butter

Icing

  • ½ cup powdered sugar
  • 1/8 teaspoon pure vanilla extract
  • 1/2 tablespoon non-dairy milk

Instructions

  1. Preheat oven to 350°F/180°C. Lightly grease or line a muffin pan.
  2. In a large bowl, whisk together all of the dry ingredients. In a medium bowl,
  3. combine the wet ingredients. Make a well in the middle of the dry ingredients and
  4. pour the milk mixture in. Stir with a wooden spoon. Pour the batter into the muffin
  5. pan. Combine the ingredients for the streusel topping and sprinkle it evenly on the
  6. batter.
  7. Bake for 22 to 25 minutes or until a knife comes out clean when inserted. Allow to
  8. cool slightly before removing from the muffin tins. Cool on a wire rack. Drizzle with Royal Icing.

Print

Cara’s Gluten Free Flour Blend

  • Author: Beard And Bonnet
  • Yield: 9 cups 1x

Scale

Ingredients

  • 3 cups (480 g) superfine brown rice flour
  • 3 cups (538 g) superfine sorghum flour
  • 1 ½ cups (288 g) potato starch
  • 1 ½ cups (192 g) arrowroot powder

Instructions

  1. Throw everything into a gallon-sized plastic baggie, seal tightly, and shake vigorously until well-combined. Keep stored in an air-tight container.

 

Recipe printed with permission from Decadent Gluten-Free Vegan Baking by Cara Reed & Page Street Publishing (August 5, 2014)
a Rafflecopter giveaway

23 Comments

  1. Fran July 23, 2014 at 3:07 am

    These sound lovely, but am I missing something, where is the coffee flavouring in the ingredients?

    Reply
    1. Meg July 23, 2014 at 5:39 am

      Thanks Fran! Coffee cake is simply a acke that you normally eat for breakfast with coffee. It doesn’t have any coffee flavoring added:)

      Reply
  2. Saniel July 23, 2014 at 4:28 am

    I follow blogs and love the creative recipes always looking for gluten free vegan treats. Thanks for wonderful giveaway.

    Reply
    1. Meg July 23, 2014 at 5:39 am

      You are so welcome Saniel! I am glad that you found our little corner of the internet.

      Reply
  3. Holly Ellerton July 23, 2014 at 4:28 am

    These muffins look delicious…. Thanks for the giveaway.

    Reply
    1. Meg July 23, 2014 at 5:40 am

      You are so welcome! These muffins are insanely delicious, you must try them:)

      Reply
  4. Cara July 23, 2014 at 6:53 am

    Okay, don’t make me get all teary and stuff early this morning! Thank you the beautiful words. You are my most favoritest person I have met through blogging sister. There is no one else I would talk on the phone more with than you 😉 Thank you also for this review–means the absolute world to me! xo

    Reply
    1. Meg July 23, 2014 at 7:01 am

      Awwww, I love ya lady! I may have gotten a little teary typing the post…sorry about that;) I cannot wait to see how far you go and am already anticipating your next book baby.

      Reply
  5. Phi @ The Sweetphi Blog July 23, 2014 at 7:10 am

    How absolutely delicious do these cinnamon coffee cake muffins look? I’d love to have one right now 🙂 And what a sweet write up you did for your friend and the cookbook, thank you for doing this fantastic giveaway, who wouldn’t want to win ?

    Reply
    1. Meg July 23, 2014 at 7:12 am

      Awwww thanks so much Phi and good luck in the giveaway!! I would gladly share muffins with you any day of the week. 🙂

      Reply
  6. Susan July 23, 2014 at 9:03 am

    I don’t see the recipe for Cara’s All-Purpose Flour Blend. Our lives have changed so much since rushing my oldest daughter to Children’s Hospital and finding out that her migraines, “stomachaches” and other problems were due to Celiac disease. I’m really looking forward to trying this and many other recipes!

    Reply
    1. Meg July 23, 2014 at 9:46 am

      Oh my goodness Susan you are SO right!!! Thank you for pointing that out. I am adding it now. Sorry about that.

      Reply
  7. Gaby July 23, 2014 at 2:26 pm

    What a perfect breakfast on the go!! Yummm!!!

    Reply
    1. Meg July 23, 2014 at 7:03 pm

      They really are Gaby!

      Reply
  8. Anna @ Sunnysideups.org July 23, 2014 at 5:11 pm

    These look so beautiful and delicious! I’ll definitely have to try this soon…Always on a hunt for yummy gluten free muffins! 🙂

    Reply
    1. Meg July 23, 2014 at 7:05 pm

      Thanks Anna! I hope you love them as much as we do!!!

      Reply
  9. Melissa July 23, 2014 at 5:49 pm

    I made these tonight and had about 2-3 times as much streusel topping as necessary. Any chance there was a typo in the recipe?

    Reply
    1. Meg July 23, 2014 at 7:16 pm

      Melissa, that is a great question and I will definitely ask Cara if the amounts should be cut in half because the recipe is exactly as it is printed in the book. I have made these muffins 5 times now and I have been saving the extra streusel topping in the fridge and used it on the next batch instead of making more.:)

      Reply
      1. Cara July 24, 2014 at 7:52 am

        Hi Melissa! First of all THANK YOU so much for already giving these a try. I’m sorry there was a ton of streusel on your end–I guess you can say I’m a total sucker for tons of sugar and streusel 😛 If you liked the recipe enough to make it again, you can always just half the streusel recipe like Meg suggested or pour half the muffin batter into the tin, pour streusel over it, use the remainder batter and then top with more streusel. Hope that helps!

        Reply
  10. Thalia @ butter and brioche July 23, 2014 at 10:39 pm

    what an awesome flavour combination cinnamon and coffee is.. i can imagine how GOOD these would have tasted. these look seriously delicious!

    Reply
    1. Meg July 24, 2014 at 6:13 am

      Thanks so much Thalia!

      Reply
  11. Laurel July 24, 2014 at 8:00 am

    So I just got out of the shower and dressed. You ladies ARE picking me up for lunch, right? I’m always happy to see another of Cara’s Creations (good name for a bakery, Cara, hint, hint). They are all so scrumptiousdeliumptious. Enjoy next month’s lunch and beware of stalkers once the book is out. 🙂

    Reply
    1. Meg July 24, 2014 at 3:13 pm

      Haha! Laurel I agree, Cara’s Creations all the way!!! Whoop whoop! I bet there would be lines around the building. We will most definitely be picking you up Laurel, just let us know where;)

      Reply

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