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

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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


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


  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.
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