Almond Coffee Cake Muffins

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Almond Coffee Cake Muffins
Photo: Oxmoor House
These sweet muffins are an ideal dessert or an indulgent breakfast. Whichever you choose, you'll love them for their nutty flavor and sugared topping.
Serves 12 (serving size: 1 muffin)


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1.05 ounces sweet white sorghum flour (about 1/4 cup)
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 tablespoon chilled butter, cut into small pieces
3.15 ounces sweet white sorghum flour (about 3/4 cup)
1.8 ounces almond meal flour (about 1/2 cup)
2.6 ounces potato starch (about 1/2 cup)
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 tablespoons butter, softened
2 large eggs
3/4 cup reduced-fat sour cream
2 tablespoons canola oil
1/2 teaspoon almond extract
1/2 cup cinnamon-flavored baking chips
Cooking spray


Hands-on: 18 Minutes
Total: 53 Minutes

1. Preheat oven to 350°.

2. To prepare topping, weigh or lightly spoon 1.05 ounces sweet white sorghum flour (about 1/4 cup) into a dry measuring cup; level with a knife. Combine flour, 2 tablespoons brown sugar, cinnamon, allspice, and salt in a small bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill.

3. To prepare muffins, weigh or lightly spoon 3.15 ounces sweet white sorghum flour (about 3/4 cup), almond meal flour, and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking powder, and next 3 ingredients (through salt) in a medium bowl; stir with a whisk.

4. Place sugars and butter in a medium bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream, canola oil, and almond extract. Add flour mixture; beat at low speed just until blended. Stir in baking chips.

5. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with topping. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

Created date

September 2014

Nutritional Information

Calories 277
Fat 13.5 g
Satfat 5.1 g
Monofat 4.7 g
Polyfat 1.6 g
Protein 4.8 g
Carbohydrate 35 g
Fiber 1.6 g
Cholesterol 44 mg
Iron 0.8 mg
Sodium 376 mg
Calcium 127 mg