Paleo Sour Cream Coffee Cake Muffins {gluten & grain free with dairy-free option}

I’m always looking for new pre-mixed flours for gluten/grain free baking. So, when I came across Thrive Market’s Paleo Flour, I knew that I had to try it!

Let me tell ya, this flour did NOT DISAPPOINT!

I whipped these up by just throwing stuff together in a bowl, and I couldn’t believe when they turned out as fluffy as they did! Even my husband who isn’t a fan of muffins, unless they’re chocolate, liked them!

I used Green Valley Organics lactose-free sour cream, but you could substitute greek yogurt or your favorite dairy-free sour cream alternative!

Next time you’re looking to make a breakfast to-go for the week, whip up a batch of these! They will not disappoint!

Print Recipe

Paleo Sour Cream Coffee Cake Muffins {gluten & grain free with dairy-free option}

Prep Time

5 minutes

Cook Time

18 minutes

Servings

muffins

Ingredients

• 1 1/4 cup Thrive Market Paleo Flour
• 1/4 tsp Pink salt
• 1/2 tsp Baking Soda
• 1/2 tsp Vanilla Extract
• 3 tbsp Avocado oil
• 1 Egg
• 1/4 cup Sour cream sub greek yogurt or dairy free sour cream
• 3 tbsp Maple syrup sub honey

Crumb Topping

• 4 tbsp Thrive Market Paleo Flour
• 2 tbsp Cold butter see recipe note*
• 2 tbsp Coconut sugar
• 1 tsp Cinnamon optional

Prep Time 5 minutes Cook Time 18 minutes Servings muffins Ingredients 1 1/4 cup Thrive Market Paleo Flour 1/4 tsp Pink salt 1/2 tsp Baking Soda 1/2 tsp Vanilla Extract 3 tbsp Avocado oil 1 Egg 1/4 cup Sour cream sub greek yogurt or dairy free sour cream 3 tbsp Maple syrup sub honey Crumb Topping 4 tbsp Thrive Market Paleo Flour 2 tbsp Cold butter see recipe note* 2 tbsp Coconut sugar 1 tsp Cinnamon optional

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl, combine egg, oil, vanilla, maple syrup, and sour cream.
3. In a separate bowl, combine the 1 1/4 cups of flour, baking soda, and salt.
4. Add the egg mixture to your dry ingredients and stir to combine. Don't over-mix.
5. For the crumb topping, combine the ingredients in a food processor until a crumble mixture is formed. You can do this without a food processor and just use a fork. However, it will take a little bit longer and some patience!
6. In a cupcake pan, fill each cup about 3/4 full.
7. Top each muffin with 2-3 tsp of the crumb topping, pressing it down slightly into the muffin.
8. Bake for 16-18 minutes or until the centers are completely done.
9. Enjoy! (TIP: they get even better with a little bit of butter on top of a hot one, directly out of the oven!)

Recipe Notes

*The butter must be fairly cold - not soft or melted. This helps to give you a good crumb on top of the muffin.