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 after taste. 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 Bob's Red Mill 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 Muffins.
Super tender, and filled with sweet cinnamon and a crumbly topping, these gluten-free muffins can also be made egg-free and dairy-free. They are the perfect allergy-friendly treat.
And don't worry--no one will feel like they are missing out on ANYTHING after one bite. Between the light and airy muffin and the decadent crumb topping, these Cinnamon Muffins are everything!
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 dairy-free milk or regular milk in the muffins. If using dairy-free, it is best to use unsweetened.
- Eggs: These muffins turn out delicious when made with eggs OR a flaxseed egg substitute.
- Oil: Use melted coconut oil or canola oil, whichever you prefer.
- Streusel Topping: Prepare the streusel with flour, sugar, cinnamon and solid coconut oil or softened butter, if you do not need the muffins to be dairy-free. You can also omit the topping if desired.
How to Prepare Gluten-Free Muffins
- In a large mixing bowl combine the flour, 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 wet ingredients. Gently fold the wet ingredients into the dry ingredients. Be sure to just combine wet and dry ingredients until combined in your muffin batter. Over mixing the muffins, will cause tough muffins.
- Divide 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.
- In a small bowl prepare the crumb topping by mixing together the flour, sugars, cinnamon, and salt together. Mix in the butter or coconut oil using 2 forks or your hands until the mixture is crumbly.
- Sprinkle ½ to 1 tablespoon of the crumb mixture over each muffin.
- Bake until just set.
More Gluten-Free Recipes
- Paleo Lemon Chia Muffins
- Gluten-Free Peanut Butter and Jelly Muffins
- Gluten-Free Sweet Potato Waffles
- Flourless Chocolate Chip Cookies
- Gluten-Free Cookie Cake
Gluten-Free Cinnamon Streusel Muffins
- 1 ½ cups 1:1 Gluten-Free Flour Blend
- ½ cup brown sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- pinch salt
- ¾ cup milk any variety
- ⅓ cup canola oil or melted coconut oil
- 2 eggs
- 2 tsp vanilla
- 2 tablespoons granulated sugar
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ cup softened butter or solid coconut oil
- ¼ cup Gluten Free Flour
- Preheat oven to 375 degrees 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 the batter evenly into muffin liners--this about ¼ cup for each muffin.
- For the crumb topping, combine cinnamon, sugar brown sugar, flour, and salt together. Mix in the butter (or coconut oil) until just crumbly, using 2 forks or your fingers. Sprinkle ½ to 1 tablespoon of the crumble over each muffin.
- Bake 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.
- To keep these muffins Egg-Free, use or ⅓ cup water mixed with 2 tablespoons ground flaxseed in place of the two eggs.
- For dairy-free muffins, use almond milk in place of the milk and solid coconut oil in place of the butter in the crumb topping.
- Feel free to skip the crumb topping.
- If you are NOT gluten-free, go ahead and make these Cinnamon Streusel Muffins with whole wheat or unbleached flour (it is an equal substitution).
- Store muffins in an air-tight container for 3 days at room temperature and up to 5 days in the refrigerator.
- The muffins can be frozen for up to 3 months.