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Almond Coffee Cake Muffins

Photo: Oxmoor House
Hands-on time 18 mins
Total time 53 mins
Yield Serves 12 (serving size: 1 muffin)
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.


  • Topping:
  • 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
  • Muffins:
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. To prepare topping, weigh or lightly spoon 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 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.

Gluten-Free Baking