Caramel Pecan Coffee Cake Muffins
Delight in these moist, dairy-free Caramel Pecan Coffee Cake Muffins with a buttery topping and sweet glaze. Packed with fiber-rich pecans, they’re quick to make and perfect for breakfasts, snacks, or meal prep. Low in saturated fat yet full of flavor, they make everyday indulgence guilt-free and satisfying.
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.
