Caramel Pecan Coffee Cake Muffins, with all the goodness and joy of a fresh, made-from-scratch muffin, but no dairy and only 240 calories each. With stats like these, we can have our coffee cake and eat it too.
This muffin post is sponsored. #SilkandSimplyPureCreamers #CollectiveBias
Wow guys, I just cannot even. These Caramel Pecan Coffee Cake Muffins actually happened, Easter morning. …kinda. It was more like midday. But they did happen. Just yesterday.
It took me a while to get going yesterday because I was up late Saturday for Easter Vigil. I talked about Easter Vigil a whole bunch in the post for my Sausage and Caramelized Onion Quiche and how special it is. …Baptisms, confirmations, first communions, glorious music – the works. During the months leading up to Easter, I teach the class for the adults who become Catholic. How cool is it that I get to do that! And this was my 5th year too. Humbling, to say the least. ❤
Anyway, that was my situation yesterday when we awoke for Easter. Grateful but tired. Ready to put my focus back on my family and make something for breakfast to tide them over until the main meal later. I wanted it to be special, but I wanted it lighter because the Easter bunny had delivered his usual booty of candy. And my nephew has a severe dairy allergy, so no matter what I made, it had to be dairy-free.
Coffee cake it was. In a pretty little muffin.
Yes, this Caramel Pecan Coffee Cake Muffins recipe is dairy-free and there is nothing crazy or scary here in the ingredients, promise! I basically used traditional muffin ingredients, I just swapped out a couple for non-dairy options and I cut out a bunch of fat. One of my swaps was the milk, clearly. Instead, I used Silk® Caramel Almond Creamer. Whuh?? Yes, this stuff is great. Just like my last post using a new Silk product, I am so excited to have these new ingredients available now to make great recipes that are dairy-free! So, yes, I swapped out the milk for this new creamer, which is not only dairy-free, but also free from saturated fat, cholesterol, artificial colors, artificial flavors, casein, egg, gluten, and soy. Whew! And what it does have is a good, clearly caramel flavor that totally comes through in this muffin. Or in your average cuppa, so you can go right ahead and perk that up too. ?
So after swapping some ingredients out and adjusting amounts and such, I made this batch up. Like any muffin, we mix wet ingredients and dry separately, then put them together. Then I made a simple sugary topping – not a lot, just a bit per muffin to add the extra touch of sweetness and crispy deliciousness that sugary toppings are, but not enough to up the calories much. Then we bake, let them cool, and top with a little drizzle of glaze. Like the topping, we don’t use much glaze either – just enough to make the muffin say “Hey. I am drizzled with yummy icing. This makes you want to eat me.”
So that’s it kids. A truly tasty Caramel Pecan Coffee Cake Muffin with all the buttery caramel flavor we love. Dairy-free. You can find everything you need at Walmart, and these are very easy to make. So make them for your next holiday breakfast. Or just for any other reason. Because, coffee cake.
Caramel Pecan Coffee Cake Muffins
For the muffins
- 1/4 cup canola oil
- 2 Tbs vegan/dairy-free butter
- 1/2 cup granulated sugar
- 2 Tbs light brown sugar
- 1/2 cup Caramel Silk Almond Creamer
- 1/4 cup unsweetened almond milk
- 2 eggs
- 1/2 cup finely chopped pecans
- 1/2 tsp ground cinnamon
- 1-1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
For the topping
- 3 Tbs all-purpose flour
- 1/4 cup finely chopped pecans
- 2 Tbs granulated sugar
- 1 Tbs light brown sugar
- ½ tsp ground cinnamon
- 2 Tbs cold vegan/dairy-free butter
For the glaze
- 1/2 cup confectioners sugar
- 1 Tbs Caramel Silk Almond Creamer
- Heat oven to 400F.
- Cream together the butter, oil, and sugars. Add in the creamer and almond milk. With the mixer running, add the eggs one at a time. Stir in the pecans.
- Separately, combine the flour, cinnamon, baking powder, baking soda, and salt. Add to the wet ingredients to form a batter.
- In a small bowl, use a fork or pastry cutter to combine the ingredients for the topping. Stick the bowl in the freezer for 5 minutes.
- While the topping is chilling in the freezer, line 12 muffin tins with papers. Spoon the batter into each, filling 3/4s full.
- Get the topping from the freezer. Use your fingers to drop little bits over top the batter in the muffin tins.
- Bake at 400F for 20 minutes. Move muffins to a wire rack to cool completely.
- Once cool, prepare the glaze by combining the confectioners sugar and creamer. Drizzle over muffins and serve. Yields: 12 muffins.
Leave me a comment! Are you a muffin fan?