These fluffy gluten free coffee cake muffins make an excellent afternoon snack with tea or coffee. They are incredibly fluffy with a spiced cinnamon streusel that everyone will love.
Preheat your oven to 375°F. Line a muffin pan with parchment liners.
Combine all streusel ingredients in a small bowl and set aside.
In another bowl whisk together eggs, sour cream (or df yogurt), melted butter or coconut oil, maple syrup, and vanilla extract.
Then add the coconut flour, tapioca starch, baking powder, baking soda and salt and stir to combine the dry ingredients with the wet mix.
Divide half of the batter between 12 muffin cases. Divide 2/3 of the streusel mix between the muffin cases. Top with the remaining half of the batter and sprinkle the remaining streusel on top of each muffin.
Bake muffins for 18-20 minutes until a toothpick inserted in the center comes out clean.