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Caramel Pecan Coffee Cake Muffins (Dairy-Free) http://wp.me/p4qC4h-3Js #SilkandSimplyPureCreamers AD

Caramel Pecan Coffee Cake Muffins

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.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine brunch, dairy-free, muffin
Servings 12


For the muffins

For the topping

For the glaze


  • 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.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

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