Gluten-Free Cinnamon Streusel Muffins are tender, sweet muffins swirled with cinnamon and topped with a delicious streusel. These gluten-free muffins are just as delicious as any muffin you have ever had!
This recipe defies everything you THINK about gluten-free baked goods. These muffins are tender, light, moist, and do not have a weird aftertaste. They are bursting with sweet cinnamon flavors and are everything you crave in a quality muffin.
Gluten-Free baked goods have the reputation of being dried out or having a weird texture. In the worst of cases, the final product also has a weird taste. It can be a nightmare to try to perfect gluten-free baking.
However, with the help of all-purpose 1:1 Gluten-Free Flour, gluten-free baking just got a whole lot easier--and tastier! Instead of a variety of flours and stabilizers, this 1:1 flour blend is not only gluten-free--but it tastes delicious! And it is the perfect base for these Cinnamon Streusel Muffins.
Between the light and airy muffin, the warming spices, and the decadent crumb topping, these Cinnamon Gluten-Free Muffins are everything a good muffin should be--gluten-free or not!
Notes on Key Ingredients
- Gluten-Free Flour: Look for a 1:1 gluten-free flour blend, like Bob's Red Mill, for best results. If you are not gluten-free, you can use all-purpose flour.
- Milk: Use regular milk or unsweetened dairy-free milk in the muffins.
- Butter: Use unsalted, softened butter to create the streusel topping.
- Eggs: These muffins turn out delicious when made with eggs OR a flaxseed egg substitute, meaning you can enjoy these muffins even if you have an allergy to eggs.
- Oil: Use melted coconut oil or canola oil, whichever you prefer.
- Brown Sugar: Brown sugar pairs well with the warming spice of cinnamon and help the muffins retain their light and airy texture. I also use brown sugar to create the streusel.
How to Prepare Gluten-Free Muffins
- Begin this recipe by making the streusel for the cinnamon muffins. Combine the gluten-free flour, cinnamon, and salt together in a medium mixing bowl.
- Add in the softened butter and use your fingers or a fork to combine the butter into the flour mixture until crumbly. Set aside for topping muffins.
- In a large mixing bowl combine the gluten-free flour, brown sugar, cinnamon, salt, and baking powder.
- In a separate bowl, whisk the eggs with the milk, oil, and vanilla.
- Make a hole in the center of the dry ingredients and pour in the wet ingredients. Gently fold the wet ingredients into the dry ingredients. Be sure to just combine wet and dry ingredients until no flour pockets remain, but do not over-mix the muffin batter. Over mixing the muffins, will cause tough muffins.
- Divide the batter evenly between muffin tins. You will need about ¼ cup batter per muffin. I love to use an ice cream scoop to evenly scoop out my muffin batter into the prepared muffin tin.
- Sprinkle ½ to 1 tablespoon of the reserved crumb mixture over each muffin.
- Bake until the muffins are just set and a toothpick inserted into the center comes out clean.
Once cooled, you can store these Cinnamon Streusel Muffins in an airtight container for up to 3 days at room temperature and up to 5 days in the refrigerator. Because these muffins are homemade without added preservatives, they can begin to mold after 3 days. You can also freeze gluten-free muffins for up to 3 months in a freezer-safe bag or container.
More Gluten-Free Muffin Recipes
I have tested the all-purpose gluten-free flour blend in all of my muffin recipes with success! You can replace the flour with equal amounts of the 1:1 gluten-free flour blend and have success with the following recipes.
If you enjoyed these Gluten-Free Muffins, I would love for you to leave a comment or review below.
Gluten-Free Cinnamon Streusel Muffins
- 1 ½ cups 1:1 gluten-free all-purpose flour blend
- ½ cup brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¾ cup milk any variety
- ⅓ cup canola oil or melted coconut oil
- 2 eggs
- 2 teastpoons vanilla extract
- ½ cup 1:1 gluten-free all-purpose flour blend
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons unsalted butter softened
For the Crumb Topping
- Combine flour, brown sugar, salt, and cinnamon together in a small mixing bowl. Mix in the butter until just crumbly, using 2 forks or your fingers. Set aside to top muffins.
For the Gluten-Free Muffins
- Preheat oven to 375 degrees F and line muffin tin with muffin liners or grease really well.
- In a large bowl, gently whisk flour, brown sugar, baking powder, baking soda, cinnamon, and salt together.
- In a smaller bowl, whisk milk, oil, eggs and vanilla until completely combined. Make a well in the center of dry mixture and pour in liquid. Mix until just combined, being cautious to not overmix the batter.
- Scoop ¼ cup of the batter into the prepared muffin tin. Sprinkle the crumble evenly over the muffin, gently pressing the crumble into each muffin.
- Bake the muffins for 15-17 minutes or until a toothpick inserted into the center come out dry.
- Cool on a rack for 10 minutes and then remove muffins from pan. Allow to cool fully before storing.
Followed this recipe perfectly and they had a weird taste. Too much brown sugar for me. I would swap out the brown sugar for regular sugar in the topping and add a little more butter. It wasn’t enough to get it super crumbly so it ended up being more just flour on top in some parts.
Hey Allison! I wouldn't recommend using white sugar in the topping as it won't get at all crumbly. But you can increase the butter by 1 tablespoon if desired. As for the weird taste, it may have been the gluten-free flour. What brand did you use?
Very, very dry and hard!
Hi Chrissy! I am sorry to hear these muffins did not turn out for you. This is the first complaint I have had about the muffins being "hard" or dry. Can you let me know what brand of flour you used and if you made any substitutions? I want to ensure this does not happen again for anyone.
I I would like to substitute the whole eggs for egg whites. How many do I need?
Hi Darlene. You would need to use 4 egg whites.
I only had a 1/2 cup of glisten free baking flour substituted the rest with almond flour. Added extra to make it a batter texture, added extra cinnamon too.
Was soooo good!
These were super moist and the texture was great but I found them too be too bland for my taste.
I am sorry to hear that Liz. Did you add the streusel topping as well? That topping has a lot of flavor.
This recipe was good. I used 1 1/2 tsp of vanilla and 1/2 tsp of Almond.
I love hearing you enjoyed Judi! Thanks for sharing.
I tried this recipe and I really love it but my muffins were too big for 10. I guess I should try 12 next time? They overflowed somewhat. I went by the 1/4 cup for 10. Would love it if you could add a weight conversion by grams as it may be more accurate for each time it's made. Flavor is great and I will make them again. Really enjoying them even though they didn't turn out as pretty as yours 🙂 Thanks for sharing the recipe!
Hi Leslie, thanks for the feedback. I will try to weigh for better conversions, but in the future, don't fill your muffin tin more than 2/3rd of the way full.
okay thank you 🙂
Easy recipe, followed exactly. My first attempt at GF. Just okay to me.
Hi, do you think this would work with Cassava flour? These look delicious!
I have not tried with cassava flour and would suspect it would need modification.