These Caramel Pecan Coffee Cake Muffins offer a deliciously moist and flavorful treat without dairy, making them perfect for plant-based diets.
Packed with fiber-rich pecans, wholesome all-purpose flour, and healthy fats from canola oil, they deliver a satisfying balance of taste and nutrition.
Low in saturated fat and easy to prepare, they make an ideal quick breakfast, snack, or meal-prep option for busy days.
Caramel Pecan Coffee Cake Muffins
Equipment
- 1 Mixing Bowl (large)
- 1 mixing bowl (small)
- Electric mixer or hand whisk
- Muffin tin (12 cups)
- Muffin liners – 12
- pastry cutter or fork
- Measuring Cups and Spoons
- Wire rack
Ingredients
For the Muffins:
- ¼ cup canola oil
- 2 tbsp dairy-free butter
- ½ cup granulated sugar
- 2 tbsp light brown sugar
- ½ cup caramel-flavored almond creamer
- ¼ cup unsweetened almond milk
- 2 large eggs
- ½ cup finely chopped pecans
- ½ tsp ground cinnamon
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
For the Topping:
- 3 tbsp all-purpose flour
- ¼ cup finely chopped pecans
- 2 tbsp granulated sugar
- 1 tbsp light brown sugar
- ½ tsp ground cinnamon
- 2 tbsp cold dairy-free butter
For the Glaze:
- ½ cup confectioners’ sugar
- 1 tbsp caramel-flavored almond creamer
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures the oven reaches the proper temperature for even baking. Place the oven rack in the center position for balanced heat distribution. While the oven warms, gather all your ingredients and equipment so the preparation process is smooth and efficient.
- Prepare Wet Ingredients Mixture: In a large mixing bowl, combine ¼ cup canola oil, 2 tablespoons dairy-free butter, ½ cup granulated sugar, and 2 tablespoons light brown sugar. Use an electric mixer or hand whisk to beat these ingredients until they form a smooth, fluffy mixture. Add ½ cup caramel-flavored almond creamer and ¼ cup unsweetened almond milk, mixing slowly at first to prevent splattering, then increasing speed until smooth. Gradually incorporate 2 large eggs, one at a time, mixing thoroughly before adding the next. Fold in ½ cup finely chopped pecans and ½ teaspoon ground cinnamon to ensure even distribution.
- Combine Dry Ingredients: In a separate bowl, whisk together 1½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon kosher salt. This step ensures the leavening agents and salt are evenly distributed, creating a consistent texture and rise in your muffins.
- Incorporate Dry and Wet Ingredients: Slowly add the dry ingredient mixture to the wet mixture in batches. Mix gently after each addition until just combined. Avoid overmixing, as it can result in dense muffins. The batter should be thick but spoonable, with no large flour streaks remaining.
- Prepare Muffin Topping: In a small bowl, add 3 tablespoons all-purpose flour, ¼ cup finely chopped pecans, 2 tablespoons granulated sugar, 1 tablespoon light brown sugar, and ½ teaspoon ground cinnamon. Add 2 tablespoons cold dairy-free butter, cut into small cubes. Using a fork or pastry cutter, blend until the mixture resembles coarse crumbs. Place the bowl in the freezer for 5 minutes to chill the topping, ensuring a crumbly texture during baking.
- Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners. Spoon the muffin batter evenly into the cups, filling each about ¾ full to allow room for rising. This step ensures uniform muffin size and perfect texture.
- Add Crumb Topping: Remove the topping mixture from the freezer. Using your fingertips or a fork, sprinkle the crumb mixture evenly over each muffin. Be generous — this topping adds texture and flavor to every bite.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. The muffins should rise beautifully with a golden crumb topping.
- Cool the Muffins: Once baking is complete, remove the muffins from the oven. Let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This prevents condensation and keeps the topping crisp.
- Prepare the Caramel Glaze: In a small bowl, whisk together ½ cup confectioners’ sugar and 1 tablespoon caramel-flavored almond creamer until smooth. Adjust the consistency if needed, adding a little more creamer for a thinner glaze or more sugar for thickness.
- Glaze the Muffins: Once the muffins have cooled, drizzle the glaze evenly over each one using a spoon or piping bag. Allow the glaze to set for a few minutes before serving to achieve a glossy finish.
- Serve and Enjoy: Serve these Caramel Pecan Coffee Cake Muffins warm or at room temperature. They are perfect for breakfast, brunch, snack time, or dessert. Store any leftovers in an airtight container for up to three days, or freeze for longer storage.
Notes
- For best flavor, use freshly chopped pecans rather than pre-chopped to ensure they remain crunchy.
- Caramel-flavored almond creamer is essential for authentic flavor; however, you can substitute with your preferred dairy-free creamer.
- Ensure the butter for the topping is cold to create a crumbly texture.
- Avoid overmixing the batter to maintain light, fluffy muffins.
- Muffins are best enjoyed within two days for optimal freshness.
Chef’s Secrets For Perfect Muffins
To achieve bakery-style muffins at home, the key lies in balancing technique and ingredient temperature.
First, be careful not to overmix your batter — gentle folding preserves air pockets, ensuring soft texture.
Keep your topping butter chilled before adding it to the flour mixture, as this creates a crumbly, crunchy texture during baking.
Finally, always preheat your oven and position your rack in the center to promote even rising and browning.
These small details elevate your muffins from good to extraordinary.
Serving Suggestions For Daily Enjoyment
These Caramel Pecan Coffee Cake Muffins work beautifully for any part of your day.
Enjoy them warm for breakfast with a cup of coffee or tea.
They also make a wholesome snack paired with fruit or dairy-free yogurt.
For brunch gatherings, serve them alongside fresh fruit and a dairy-free latte for a cozy, indulgent spread.
They’re portable, too, making them perfect for work lunches, picnics, or school snacks.
Storage Tips For Freshness And Flavor
To keep your muffins fresh, store them in an airtight container at room temperature for up to two days.
For longer storage, wrap them individually in plastic wrap and freeze for up to one month.
When ready to eat, thaw at room temperature or gently warm in a microwave for about 15–20 seconds to restore their fresh-baked texture.
Store the glaze separately and drizzle only before serving to preserve its flavor and consistency.
Frequently Asked Questions
1. Can I make these muffins gluten-free?
Yes — substitute all-purpose flour with a gluten-free flour blend. Be sure to choose a blend with xanthan gum or a similar binding agent to maintain texture. Baking time may vary slightly, so keep a close eye on your muffins.
2. Can I make this recipe vegan without eggs?
Absolutely. Replace eggs with flaxseed eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) or applesauce. These alternatives will slightly change texture but still yield moist, flavorful muffins.
3. Can I substitute the caramel-flavored creamer?
Yes — if you don’t have caramel-flavored almond creamer, any dairy-free creamer works. You can even make your own quick caramel syrup using coconut sugar and almond milk for a similar taste.
4. How do I prevent muffins from becoming dry?
Avoid overmixing the batter and measure your flour accurately. Too much flour or over-baking can cause dryness. Removing muffins from the oven as soon as a toothpick comes out clean helps keep them moist.
5. Can I prepare the batter ahead of time?
Yes — you can prepare the batter up to 24 hours in advance. Store it covered in the refrigerator and add the crumb topping just before baking. This makes it a great option for meal prepping or easy mornings.
