Recipe: Cinnamon Pecan Streusel Muffins

Recipe: Cinnamon Pecan Streusel Muffins

If you like Cinnamon Coffee Cake, you are going to love this recipe. These muffins are not your heavy fruit laden breakfast variety. They are lighter, almost verging on a cupcake, with the sweetness toned down. Imagine the aroma of cinnamon and the soft crunch of pecans. Perfect with a mid-morning cup of coffee or tea. Something that will satisfy without weighing you down. More of a pick-me-up really. C_IMG_5256 The muffins come together quickly and make a relatively small batch, almost removing the temptation to over indulge. C_IMG_5273 If you’re worried about temptation, slip some of the muffins away in the freezer for another day or take them in to the office. Your coworkers won’t miss the gluten and you will become everybody’s new BFF. C2_IMG_5278 Baked with a little dollop of streusel layered in the middle, it’s like getting a surprise burst of cinnamon and light crunch of pecan in every bite. Did you catch the MMM (Must-Make-Monday) post earlier today? It’s a new collection and review of gluten free recipes collected from various websites and blogs, for my Must-Make-List.

Cinnamon Pecan Streusel Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 9 Muffins

Cinnamon Pecan Streusel Muffins

Gluten Free | Sugar Free | Grain Free | Dairy Free (option) | Vegetarian | Paleo (option)

Ingredients

  • Always refer to package labels for the most up to date allergy information
  • 3/4 Cup sifted coconut flour
  • 1/2 Cup blanched almond flour
  • 1 tsp baking soda
  • 1/8 tsp sea salt
  • 3 extra-large eggs, at room temperature, lightly beaten
  • 1/2 Cup plain unsweetened yogurt ***see below for Dairy Free/Paleo option
  • 1/3 Cup honey
  • 3 Tbsp virgin coconut oil, melted
  • Streusel
  • 1/2 Cup pecans, chopped
  • 2 Tbsp virgin coconut oil
  • 1 Tbsp honey
  • 1 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 350°F. Line muffin tin with 9 cupcake liners. I like to use parchment baking cups. Coconut flour tends is sticky.
  2. In a medium bowl, combine coconut flour, almond flour, baking soda and salt. Whisk until well blended. Set aside.
  3. In a small bowl, combine eggs, yogurt, honey and coconut oil. Mix until blended.
  4. Mix wet ingredients with dry ingredients. Stir until blended. Set aside.
  5. In a small bowl, combine all streusel ingredients, pecans, coconut oil, honey and cinnamon.
  6. Spoon batter into cupcake liners, covering the bottom and filling the liners about half full. Use about 1 well-rounded tablespoon of batter. Batter will be thick but should feel light and airy. You can tamp the batter down gently and smooth it out. Top bottom half of batter with about a teaspoon of streusel. Repeat, until all the batter and streusel are gone. Finish with streusel on top.
  7. Bake 25-30 minutes, until lightly browned, firm to the touch and toothpick inserted in centre comes out with a few dry crumbs.
  8. Allow to cool in pan for 10-15 minutes before removing.
  9. Variations: Please keep in mind that making substitutions will change the final outcome. *** For Dairy Free, substitute 1/2 Cup non-dairy milk, plus 1 tsp lemon juice for the yogurt.
  10. Quick notes: You can leave the small dollop of streusel as a layer in the middle as instructed, or take a skewer or knife and swirl the streusel into the batter.

Notes

When baking with coconut flour, you need a high volume of eggs. In this recipe I use 3 extra-large eggs. If you are using smaller eggs, I would suggest you increase the number of eggs to 4. If you increase the volume of eggs, you may also need to increase the length of baking time. Check at the 25 minute mark, insert a toothpick, if it comes out looking like you stuck it in cake batter, you need to leave the muffins in the oven and check every 5 minutes until toothpick comes out with only a few dry crumbs on it.

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This recipe featured on…Sunday Snippets by Jill at Real Food Forager
This recipe is Featured at…
Allergy Free WednesdayHearth & Soul Hop

This post is linked to the following events:

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Fat Tuesday hosted by Jill at Real Food Forager

Hearth and Soul Hop hosted by April at The 21st Century Housewife

Slightly Indulgent Tuesdays hosted by Amy at  Simply Sugar and Gluten Free

Family Table Tuesday hosted by Courtney at The Polivka Family

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Wheat Free Wednesday hosted by Anne Marie Cain

Real Food Wednesday hosted by Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by The Tasty Alternative

Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free

Full Plate Thursday hosted by Miz Helen’s Country Cottage

Simple Lives Thursday hosted by Diana at My Humble Kitchen

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Whole Food Fridays hosted by Megan at Allergy Free Alaska

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

Allergy Friendly Friday hosted by Cybele Pascal

Tasty Traditions hosted by Dina-Marie at My Cultured Palate

Tuesdays With a Twist hosted by Back To The Basics

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Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

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17 comments

  1. Pingback: Sunday Snippets
  2. Miz Helen says:

    I would just love to have one of these hot muffins. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Hope you had a great weekend and come back soon!
    Miz Helen

  3. Charlotte Moore says:

    These look so yummy. I am concerned with so much coconut flour and so few eggs that it needs more eggs. I made some muffins that had lots of coconut flour and not many eggs and they were not too good. I have made lots of things with coconut flour but it always has a small amount of the flour and lots of eggs. They have been very good.

    • Laureen Fox says:

      Hi Charlotte, I hear what you’re saying about eggs and coconut flour and I agree, you do need a high ratio of eggs, I think most people use about 6 eggs per cup of coconut flour, or 1 egg for every ounce of coconut flour. 

      For me, it’s a matter of preference, we don’t care for eggy muffins here, so if I can create something using fewer eggs, that has a cake-like texture that binds together and doesn’t crumble, that’s what I will do. I’ve used this recipe about a dozen times, in fact, made some again this past weekend and have never had a problem with them being dry and crumbly. I do however use Extra-Large Eggs.

      You should be fine to increase the number of eggs if you like. If you do however, you may also need to increase the baking time. I appreciate your feedback and I’ve updated the recipe with a note about increasing the eggs.

      Thanks
      Laureen

      • Charlotte Moore says:

        I had no idea you could decrease the eggs to be more cake like. I would love it to taste more like cake. Coconut flour and almond flour have only been introduced to me for a short time. I am still learning. I may try these and use your exact recipe.

        Thanks so much for the info.

  4. vegetarianmamma says:

    Wow, these have me drooling :) YUM Got them tweeted and pinned. See you tonight for Gluten Free Fridays!

  5. Sheena says:

    Oh, I saw the recipe tonight, just made them-fabulous! My hubby just kept saying yum as he was eating one. When I asked if he liked them, he didn’t really answer, just kept moaning in ecstasy. I think they were a hit. :)

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