Low Carb Coffee Cake Muffins Food
COFFEE CAKE MUFFINS
These moist and flavorful coffee cake muffins can be enjoyed any day of the week. Taken from Everyday Food.
Provided by alligirl
Categories Quick Breads
Time 45m
Yield 12 jumbo muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Prepare streusel topping:
- In a medium bowl, stir together brown sugar, flour, and salt.
- With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
- Preheat oven to 350 degrees.
- Prepare muffins:
- Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins).
- In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
- Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy.
- Beat in eggs, one at a time, until well combined.
- With mixer on low, beat flour mixture into butter mixture.
- Divide half the batter among prepared muffin cups.
- Top with half the streusel mixture, then remaining batter, and top with streusel.
- Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Dust with confectioners' sugar, if desired.
LOW CARB BLUEBERRY COFFEE CAKE
A great tasting coffee cake using almond flour, finely ground unsalted almonds. I'm sure you could make this cake using regular sugar as well. I sometimes use egg whites, or Egg Beaters to cut down on the fat content.
Provided by Hazeleyes
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- In a medium size mixing bowl, combine 1 cup of the almond flour, splenda, butter, cinnamon and salt. Mix well, and press into a greased 9" baking dish. Slice the cream cheese into about 1/4" slices, and lay on top of the cinnamon layer. Top this layer with the blueberries.
- In another bowl, combine the remaining 2 cups almond flour, 1/2 cup splenda, eggs, oil, sour cream, baking soda and baking powder. Mix well, and spoon the mixture on top of the cream cheese. Sprinkle the top with 1/4 cup splenda mixed with 1/2 teaspoon of cinnamon if desired.
- Bake in a preheated 350 degree oven for 35 minute.
- Enjoy!
COFFEE CAKE MUFFINS
Always a fan of coffee cake muffins, but tired of paying more than $2.50 every morning for a half-decent one (over $15 per week), I decided to create a recipe for home. It is imperative that you use whole milk and that you carefully fold the ingredients together to have the right consistency for your muffins.
Provided by Nick
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
- Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
- Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 59.2 g, Cholesterol 78.2 mg, Fat 18.8 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 12.1 g, Sodium 367.8 mg, Sugar 24.7 g
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- Prep. Place unsalted butter (1/2 cup) in the freezer for 30 minutes before starting. Grate butter using a box grater and place back in the freezer for 10 minutes. Preheat oven to 375 F and line an 8" square baking dish with parchment paper.
- Combine. In a medium bowl, combine almond flour (2 1/2 cups), granular erythritol (1 1/4 cup), and salt (1/4 teaspoon). Add butter and mix until butter is well coated. Remove one cup of the butter/flour combo and place it in the fridge. Add baking powder (1 tablespoon), psyllium husk (1/4 cup), heavy cream (1/2 cup), vanilla ( 1 teaspoon), and eggs (4). Combine using an electric mixer until the batter is completely smooth.
- Assemble. Add cinnamon (2 teaspoons) and chopped pecans (1 cup) to the flour combo we set aside, and toss until well combined. Pour half the batter into the prepared baking dish, then half the pecan combo, then the rest of the batter, and the rest of the pecans. Press lightly to adhere the crumb topping.
- Bake + enjoy! Bake in preheated oven for 35 minutes. Remove from oven, and cover the cake in foil (this will prevent the top from burning). Return to the oven and bake for another 45 minutes. Allow the cake to cool completely in the pan before removing it. Enjoy!
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