Yoo hoo, coffee cake lovers? You’ll love these Coffee Cake Muffins with fresh Orange Glaze. Rippled in the middle with brown sugar and nuts (as well as on top) of a lightly sweet muffin. Tips for early morning baking too!
I love coffee cake. It’s something my Grandmother used to make and was always a staple of our Christmas morning celebration. In fact, I shared both my Grandmother’s and Great Grandmother’s heirloom coffee cake recipes recipes early on. The photos are cringey, but the recipes are proven!
I don’t live a coffee cake lifestyle, however. I don’t have ‘the girls’ over mid-morning to sip a cup-o-joe, nibble on coffee cake and compare laundry tips. Truth be told, I don’t ever make it. I love the IDEA of it. A sugary nibble with some coffee sounds good but I either default to a less caloric option or something grab-and-go.
I recently stopped in to a favorite neighborhood bakery, Spruce Confections North Boulder, where they have wrapped slices of gluten-free quick breads. My son grabbed a slice of coffee cake bread to have with some chai after school. It struck me: why couldn’t I make a smaller portion of my beloved coffee cake? And thus, Coffee Cake Muffins were born. They are easy to make and perfect for portion control (read: poor will power in my case).
Coffee Cake Muffins have the classic ripple of brown sugar and nuts and are topped with an orange glaze. These coffee cake muffins can be made with either gluten all purpose flour OR a measure-for-measure type gluten-free flour which is what I have done.
Why Use Gluten-Free Measure-for-Measure Type Flour
Gluten-free baking can be a frustrating experiment. To successfully bake gluten-free foods, a combination of flours and startches must be used to mimick the binding of gluten. There is no ‘all-purpose’ solo gluten-free flour. Figuring out the right combination of gluten free flours for both flavor and texture can be overwhelming.
What I am loving about measure-for-measure flours is they are engineered to be directly swapped out for the same measure of gluten flour in a recipe so there is no thinking or crossing fingers for success required. It’s never been easier to recreate favorite gluten baking recipes!
How to make Coffee Cake Muffins – Step by Step:
Line a 12 cavity muffin pan with wrappers (tip: I double line them so any oil that bakes through the paper won’t show on the outer wrapper). The recipe is comprised of three mixtures; the filling/topping, the dry ingredients and the wet ingreident.
After each of these is combined (no mixer needed), the dry and wet ingredients are mixed together. A tablepoon of the mixture in placed in each muffin cavity (note: I use a cookie scoop for this). A teaspoon of the filling/topping mixture is sprinkled on top, followed my the remaining batted and topping. They are baked then cooled.
The orange glaze is quickly combined and drizzled over the muffins, then allowed to harden.
TIP: the easiest way to glaze muffins is to line a rimmed baking sheet with foil, place a cooling rack in the baking sheet. Place the muffins on the rack with space in between. Take a dining spoon of the glaze and shake the spoon over the top of the muffin allowing the glaze to fall across the muffin with any excess pooling in the baking sheet below the cooling rack (no sticky muffin liners).
Tip for timesaving preparation for busy morning baking, if desired: Combine each (separately) the brown sugar-nut filling/topping and the dry ingredients. Cover each tightly or seal in a container and leave at room temperature. In the morning while preheating the oven, complete the recipe by prepping the muffin pan (you can even add the muffin liners the night before) and adding the wet ingredients to the recipe to speed things up for weekday morning baking (they are great baked before hand t00).
More Easy Coffee Cake and Muffin Recipes:
- Bluebird Coffee Cake with Lemon Glaze
- Fresh Peach Sour Cream Coffee Cake
- Bacon Mesquite Chilies-and-Cherries Chocolate Muffins
If you’ve tried these Coffee Cake Muffins or any other recipe on BoulderLocavore.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to!
Coffee Cake Muffins with fresh Orange Glaze
Coffee Cake Muffins as a perfect mix of coffee cake and muffins. They make a 'just right' portion for a special breakfast or brunch.
- 1/4 cup Light Brown Sugar
- 1 teaspoon ground Cinnamon
- 1/4 cup diced Pecans or Walnuts
- 1 1/2 cups Gluten-free measure-for-measure flour or Gluten All-Purpose Flour (I used Bob's Red Mill Gluten-Free 1-to1 Baking Flour)
- 1/2 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Kosher Salt
- 1 Egg
- 3/4 cup Milk
- 1/3 cup Vegetable or Canola Oil
For the fresh Orange Glaze:
- 1/2 cup Confectioner's Sugar
- 1 tablespoon freshly squeezed Orange Juice
- Zest of one half Orange
- 1 teaspoon Vanilla Extract
Preheat the oven to 350 degrees and line a 12-cavity muffin tin pan with liners.
Making the Coffee Cake Muffins:
(1) In a small mixing bowl combine the brown sugar, cinnamon and nuts. (2) In a large mixing bowl combine the dry ingredients: flour, sugar, baking powder, baking soda and salt. (3) In another medium/large mixing bowl combine the wet ingredients: egg, milk and oil. Whisk to fully combine.
Stir the wet ingredient into the dry ingredients, whisking together just until combined (do not over mix).
Spoon/scoop 1 tablespoon of batter into each muffin liner. Sprinkle 1 teaspoon of the sugar-nut mixture on top followed by 2 more tablespoons of batter. TIP: add the batter to each muffin cavity, followed by the sugar-nut mixture and the remaining batter to ensure equal distribution. Finish with a teaspoon of sugar-nut mixture on top.
Bake for 22-25 minutes until a toothpick inserted in the center of muffins comes out clean. Allow to cool in the muffin pan while you make the glaze.
To glaze the Coffee Cake Muffins:
Line a rimmed baking sheet with foil and place a cooling rack on top.
In a small bowl mix together all the glaze ingredients.
Place the muffins on the cooling rack allowing space between them. Take a dining spoon of glaze and holding the spoon over a muffin, shake it back and forth while moving it around allowing the glaze to drizzle onto the top of the muffin.
Repeat for all the muffins and allow the glaze to harden for 5-10 minutes before eating.
Adapted from Taste of Home.