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Skinny Coffee Cake Muffins

Skinny Coffee Cake Muffins ~ Amazing muffins that are a little on the lighter side and taste like the "real" thing!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 18 muffins
Calories: 233kcal
Author: Julie Evink


  • 1/2 c. packed light brown sugar
  • 1/4 c. chopped pecans
  • 1 1/2 tsp ground cinnamon
  • 1 c. granulated sugar
  • 1/4 c. butter softened
  • 1/2 c. egg substitute
  • 1 c. reduced-fat sour cream
  • 2 Tbsp water
  • 1 tsp vanilla extract
  • 1 3/4 c. all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Cooking spray
  • 3 tablespoons powdered sugar
  • 1 tsp milk


  • Preheat oven to 400 degrees. Place 18 muffin liners in muffin tin and spray with non-stick cooking spray.
  • In a small bowl combine brown sugar, pecans and cinnamon. Remove 3 Tbsp of mixture for topping of muffins. Set aside.
  • In a large bowl cream sugar and butter for about 3 minutes on medium speed. Add egg substitute and beat for 3 minutes. Ad sour cream, water and vanilla. Beat until combined.
  • In a large bowl whisk flour, baking powder, baking soda and salt.Make a well in the center of mixture and add sour cream. Stir until just combined.
  • Gently fold brown sugar mixture (remember to reserve 3 Tbsp for topping) into batter.
  • Spoon batter into prepare cups. Sprinkle batter with reserved brown sugar mixture.
  • Bake at 400 degrees for 25 minutes. or until they test done. Remove from oven and place muffins on wire rack immediately and cool for 10 minutes.
  • In a small bowl mixture together powdered sugar and milk stirring until smooth. Drizzle over muffins.


Serving: 1g | Calories: 233kcal | Carbohydrates: 40g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 148mg | Potassium: 116mg | Fiber: 1g | Sugar: 21g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1.4mg