Butter Addict Gone Paleo!

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

Servings	Prep Time
5muffins	5minutes

Cook Time

18minutes

Servings	Prep Time
5muffins	5minutes

Cook Time

18minutes

Ingredients

Crumb Topping

Instructions

Preheat oven to 350 degrees.
In a small bowl, combine egg, oil, vanilla, maple syrup, and sour cream.
In a separate bowl, combine the 1 1/4 cups of flour, baking soda, and salt.
Add the egg mixture to your dry ingredients and stir to combine. Don’t over-mix.
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!
In a cupcake pan, fill each cup about 3/4 full.
Top each muffin with 2-3 tsp of the crumb topping, pressing it down slightly into the muffin.
Bake for 16-18 minutes or until the centers are completely done.
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.