Coffee Crumb Muffins with Coffee Glaze

Our Coffee Crumb Cake Muffins are moist, light, and bakery-style—only better because they’re gluten-free and grain-free. These fluffy muffins pair perfectly with your morning coffee or tea. Unlike many coffee shop muffins, our Low Carb Coffee Crumb Cake Muffins contain just a few grams of net carbs and very little sugar: about 3 g net carbs and 2 g sugar per muffin when made as directed.

The buttery cinnamon crumb topping bakes into the muffin for that classic crumb cake texture and aroma. The cinnamon scent fills the kitchen and produces a breakfast treat that’s equally lovely for dessert. The optional cream cheese frosting is smooth and sweet without added sugar. These muffins freeze well and are straightforward to prepare — a family favorite every time Joanie bakes a batch.

Ingredients

Make the crumb topping first so it’s ready when the batter is mixed and the muffins go into the oven quickly. The topping combines cinnamon, a brown sugar substitute, almond and coconut flours, and butter for the rich, buttery crumbles. We use Sukrin Gold as a brown sugar alternative, but any granular brown sugar substitute that measures like brown sugar will work. Butter helps bind the crumbs and adds flavor.

The muffins combine blanched almond flour with a little coconut flour for structure. Joanie sweetens the batter with Erythritol and adds cinnamon to echo the crumb topping. Softened cream cheese folded into the batter gives these muffins a moist, creamy texture. Almond milk is used as the primary liquid.

Preparation Tips

For the crumb topping, Joanie mixes with a fork to control crumb size. You can pulse briefly in a food processor or chopper, but hand-mixing with a fork yields the best texture. Press the crumb topping gently into each muffin and mound it slightly higher in the center so it holds together as it bakes. Grease muffin tins with butter or use silicon tins; we recommend greasing instead of paper liners so the muffins brown evenly and release easily.

If you prefer, mix the batter by hand or use a stand mixer. For the frosting, combine powdered sweetener (Sukrin Melis) with softened cream cheese, vanilla, and heavy cream until smooth and drizzleable. The frosting is optional—skip it for fewer carbs or to keep the crumb cake more savory.

These muffins freeze well—cool completely, then freeze individually on a tray before transferring to a sealed container or bag. Reheat briefly in a warm oven or microwave to refresh the crumb and restore the soft interior.

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Low Carb Coffee Crumb Cake Muffins

If you love coffee crumb cake with cinnamon buttery crumbles and want a lower-carb version to enjoy with your morning coffee, this recipe delivers. These Coffee Crumb Cake Muffins give you the bakery flavor without the sugar spike—Tasty Low Carb and satisfying.

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