Coffee Cake Muffins

January 3, 2017

Author Notes: Low carb alternative, freely adapted from experience and inspired by Coppola

Makes: 12


  • 5 eggs
  • 5 tablespoons melted no-salt butter
  • 3/4 cup buttermilk (or sour cream)
  • 1.25 cups almond flour
  • 0.50 cups coconut flour
  • 2.5 teaspoons baking powder
  • 0.50 cups sweetener (granular Swerve)
  • 1 cup chopped pecans
  • 3 tablespoons ground cinnamon
  • 1 tablespoon allspice
  • 6 tablespoons sweetener (granular Swerve)
  • 6 tablespoons melted butter
  • 2-3 tablespoons buttermilk (or sour cream)
In This Recipe


  1. Preheat oven to 350F and prepare muffin tins with paper liners (makes 12).
  2. Swirl topping: combine 4T butter with 2T cinnamon, 1 T allspice, and 3T sweetener; add an additional 2-3T buttermilk to make a loose paste
  3. Coated nuts: combine nuts with 4T butter, 1 T cinnamon, and 3T sweetener
  4. Batter: Put eggs, buttermilk and vanilla in a blender. Pulse well to mix. Add the dry ingredients and mix well. Add the butter and give the final mix.
  5. Scoop 0.25 c batter into muffin liner. Top with about 1t of the topping and swirl it into the batter with a knife. Press about 1T of the nut mixture onto the top.
  6. Bake for 25-30 minutes. Remove muffins to a rack immediately to avoid condensation.

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