Coffee Cake Muffins

Muffin Base:

• Wholesome Yum Blanched Almond Flour – The main ingredient. I highly recommend this one because it’s finer than other brands, making the muffins soft and tender rather than grainy.
• Besti Monk Fruit Allulose Blend – This natural sweetener makes the coffee cake muffins ultra moist and tastes like sugar with no aftertaste. Other sweeteners can work okay, but won’t have these benefits. If you use something else, make sure to check my sweetener conversion chart for the right amounts.
• Unsalted Butter – For richness and buttery flavor. I like this brand. The closest substitute is coconut oil.
• Eggs – For structure and lift. Egg substitutes should work fine here if needed, but your muffins won’t be quite as fluffy.
• Heavy Cream – Makes these coffee cake muffins soft and tender. For something a little lighter, swap in milk, half-and-half, or full-fat coconut milk. You can also get a similar effect with sour cream instead.
• Baking Powder (for lift), Sea Salt (for balance), & Vanilla Extract (for flavor)

Cream Cheese Filling:

• Cream Cheese – Make sure it’s softened at room temperature before you start, so it blends smoothly without lumps.
• Besti Powdered Monk Fruit Allulose Blend – I highly recommend this powdered sweetener in the filling because it dissolves easily. Only regular powdered sugar will do the same, pretty much anything else can crystallize and leave the filling gritty.
• Vanilla Extract (for flavor again!)

Streusel Topping:

• Wholesome Yum Blanched Almond Flour – I use the same one here to keep the streusel crumbly and soft, while still holding together nicely.
• Besti Brown Monk Fruit Allulose Blend – It smells, tastes, and packs just like brown sugar, giving the streusel that classic flavor. The only close alternative with this kind of moisture is real brown sugar.
• Flavorings – Cinnamon is the star here, with a pinch of salt and vanilla for final touches.
• Unsalted Butter – Brings the streusel together and creates those crumbly tops.

How To Make Coffee Cake Muffins

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Make the cream cheese filling. In a bowl, beat together the cream cheese, powdered Besti, and vanilla, until smooth and creamy.
2. Shape and chill. Transfer the mixture onto a sheet of plastic wrap, roll it into a long, thin log, and twist the ends. Freeze until firm.

3. Mix the muffin batter wet ingredients. In a large bowl, beat the butter and Besti until fluffy. Then, mix in the eggs, cream, and vanilla.
4. Add the dry ingredients. Beat again until smooth and thick.

4. Make the streusel. In a separate bowl, stir together the almond flour, Besti Brown, cinnamon, and sea salt. Mix in the melted butter and vanilla, until a crumbly mixture forms.
5. Fold together. Sprinkle some of the crumb topping over the batter and gently fold it in. Leave streaks so you get a layered look.

6. Assemble the muffins. Spoon some batter into each cup of your prepared muffin pan, add a slice of the frozen cream cheese filling in the center, then top with the remaining batter. Crumble the rest of the streusel over the tops.
7. Bake. Pop the coffee cake muffins in the oven, until the tops are golden. You can also use a toothpick to test, but be careful not to stick it into the cream cheese.