Recipe courtesy of The Tastemade Kitchen

Strawberry Coffee Cake Muffins

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  • Level: Easy
  • Total: 1 hr 50 min (includes cooling time)
  • Active: 25 min
  • Yield: 12 muffins
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Ingredients

For the batter:

1/2 cup unsweetened almond milk

1 large egg 

1/2 cup pure maple syrup 

1/4 cup coconut oil, melted and cooled 

1 teaspoon pure vanilla extract 

1 3/4 cups spelt flour 

2 teaspoons baking powder 

1/4 teaspoon sea salt 

1 cup fresh strawberries, diced  

For the crumble:

1/4 cup coconut oil, softened

1/2 cup spelt flour 

1/3 cup coconut sugar 

1 teaspoon ground cinnamon 

Directions

  1. Preheat the oven to 375 degrees F and grease a 12-cup muffin tin with coconut oil.
  2. To make the batter, combine the wet ingredients, including the almond milk, egg, maple syrup, coconut oil and vanilla extract in a bowl. Stir well with a fork until incorporated. 
  3. Stir together the dry ingredients, including the spelt flour, baking powder and sea salt in a large bowl.  
  4. Slowly add the wet ingredients to the dry ingredients and stir to combine. Fold in the strawberries. Fill each cup of the prepared muffin tin about 3/4 full with the batter. 
  5. To make the crumble, combine the coconut oil, spelt flour, coconut sugar and cinnamon. Sprinkle the crumble evenly over the top of the muffins.  
  6. Bake until the muffins are springy on top, 14 to 16 minutes. Remove from the oven and let cool.
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