As regular readers of the blog will likely have noticed, I have a definite thing for muffins. They’re easy to make, and are perfect for an addition to my breakfast or an afternoon snack. And, you know, Brendan will never complain about a tray full of baked goods sitting on the counter.
These muffins were inspired by a tried and true recipe. For as long as I can remember, my mom has been making an apple chip coffee cake. In fact, she first made the recipe when she was in home ec in middle school and the recipe has been hanging around ever since. While I didn’t hang on to any of my middle school recipes (although I remember making snickerdoodles and mac and cheese), I can totally understand why this recipe has stood up to the test of time. The coffee cake is moist and light and the flavor is awesome – slightly cinnamon-y, with the brightness of apples. It has always been a go to for brunches and lazy weekend mornings.
This week, though, I wanted to modernize the recipe. Unlike the original, this is both gluten free and vegan (I have a feeling neither of those things were a primary concern in home ec classes in the 1970s). And, of course, they are muffins instead of a cake! Without a doubt, this adaptation was a success. The muffins are as flavorful as the original and the texture is perfect. The topping is delicious, even without the butter called for in the original recipe. My husband, mom, and I all approve of these, no questions asked. I think that original coffee cake may finally have some competition!
Apple Coffee Cake Muffins
Gluten Free & Vegan
- 1 ½ cups gluten free flour with xanthan gum
- ½ cup white sugar
- 2 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- ½ cup almond milk
- 1 flax egg
- ¼ cup canola oil
- 1 tsp vanilla extract
- ¾ cup finely chopped peeled apple
- 6 tbsp brown sugar
- 2 tsp cinnamon
- 2 tbsp chopped pecans
- Preheat oven to 400. Prepare a 12-cup muffin tin with cooking spray (or muffin liners).
- Whisk together flour, sugar, baking powder, cinnamon, and salt in a large bowl.
- In a small bowl, combine almond milk, egg, oil, and vanilla.
- Stir wet ingredients into dry ingredients until combined; batter will be a bit lumpy.
- Stir in apples.
- Spoon batter into muffin tin (I got 10 muffins).
- Combine brown sugar, cinnamon, and pecans. Top each muffin with mixture.
- Bake for 15 – 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool on a wire rack and store in an airtight container at room temperature.