This morning while flipping through Eating Well Magazine I came across the most delicious looking Coffee-Streusel Bundt Cake (non-gluten free of course). It reminded me how much I LOVE coffee cake muffins, and I haven’t had one in years! I decided it was time to make my own version of this delicious treat!
For me baking can be difficult. Unlike cooking you need to be exact with measurements. Just one mistake can leave you with an awful product. To make things a little easier on myself and save some time I decided to use Gluten Free Pantry’s Muffin and Scone Mix. I prepared the mix like the box said, but added an additional 1 teaspoon of cinnamon for extra flavor. I then prepared the crumbly filling and coffee glaze very similar to Eating Well’s Coffee- Streusel Bundt Cake recipe. Substituting the all-purpose flour for Bob’s Red Mill Gluten Free All Purpose Flour and making sure to use a gluten free vanilla extract. This recipe turned out to be really easy, and the final product came out EXCELLENT! It definitely fulfilled my coffee cake muffin craving!
1 box Gluten Free Pantry’s Muffin and Scone Mix
6 tablespoons softened butter
1/2 teaspoon of gluten free vanilla extract
1 cup milk
1 teaspoon cinnamon (additional to box mix directions)
Streusel- the crumble filling in the middle of the muffin
3 tablespoons of gluten free all purpose flour (Bob’s Red Mill Gluten Free All Purpose Flour)
3 tablespoons of dark brown sugar
3 tablespoons of chopped hazelnuts
1 tablespoon of melted butter
Coffee Glaze Topping
1/2 cup of confectioners sugar
1 teaspoon of instant expresso (dry)
2 tablespoons of brewed hazelnut coffee
chopped hazelnuts to sprinkle on top
1) Preheat oven to 375 F
2) Prepare muffin batter according to package directions. Add 1 teaspoon of cinnamon to mix. Hold aside.
3) Mix gluten free flour, dark brown sugar, hazelnuts, espresso powder, and melted butter in a small bowl. This should make a crumbly mixture.
4) Fill muffin tray half way with muffin batter. Spoon a layer streusel filling. Then fill the rest of the tray with muffin batter. If desired sprinkle a thin layer of streusel on top (I did this with half the muffins).
5) Bake muffins for 15-18 minutes (until lightly brown and cooked all the way through).
6) Meanwhile, prepare coffee glaze topping. Mix confectioners sugar, instant espresso, and hazelnut coffee. If mixture is too runny add more sugar, if too thin add more coffee.
7) Drizzle coffee glaze over cooled muffins. Top muffins with chopped hazelnuts.
Now it’s time to go enjoy this beautiful Sunday! Off to the outlets with my love to pick up some new running sneaks as an early birthday present! Hooray!! 😉