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 1/4 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 1/2 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
Ingredients
Cinnamon Muffins
- 1 1/2 cups 1:1 Gluten-Free Flour Blend
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- pinch salt
- 3/4 cup milk any variety
- 1/3 cup canola oil or melted coconut oil
- 2 eggs
- 2 tsp vanilla
Crumb Topping
- 2 tablespoons granulated sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup softened butter or solid coconut oil
- 1/4 cup Gluten Free Flour
Instructions
- 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 1/4 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 1/2 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.
Equipment Needed
Notes
- To keep these muffins Egg-Free, use or 1/3 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.
So good my daughter requested them for her birthday!
That makes me so happy Tasha! I hope your daughter has a fabulous birthday!
These are literally the best muffins I have EVER tasted! They are just perfect the Texture the taste the everything! I am definitely going to be making these again!!! Thank you for creating this amazing recipe! I will be using more of your recipes! For sure! Thanks again!
I am so glad you enjoy these muffins Samantha! I hope you find many more recipes to enjoy here.
Easy to follow recipe & so delicious! Made gluten and dairy free!
I am so glad you enjoyed Babs!
Finally amazing muffins I can make it home!!!!!!
I am a huge cinnamon and chocolate fan. I used applesauce instead of oil for muffins, added 1/2 c cocoa powder, 1/2 c chcocolate chips and shook the cinnamon 3 times for muffins and twice for topping.
I am so glad you enjoyed Melissa! And sounds like a great flavor combo!
I appreciated the easy recipe to follow. However, They didn’t have much flavor. They were okay
I am sorry you did not enjoy the flavor as much Jasmine–maybe add a bit more cinnamon next time?
Can I use regular all purpose flour in these?
Yes you can. It is an even exchange. Enjoy!!
These were delicious muffins! I used soy milk instead of almond and used a combination of Gluten Free Mama’s Almond Blend and Krusteaz AP GF flours. I added bits of chopped apple to half the muffins, which added some nice flavour and texture. I also increased the cinnamon in both the muffins and the topping because I really like cinnamon.
I doubled the recipe and got 24 muffins. I wish I had made the muffins a bit larger, though, so they would have risen a little higher past the top of the papers. They barely got to the top of the papers. The topping on my muffins was not as crumbly as in the picture; it sort of melted into the muffin a little more.
A good solid recipe! Thank you.
Thanks for letting us know how your modifications worked Martina! And I am glad you were able to enjoy a gluten free treat 🙂
Absolutely love these! There is just enough sugar in this to satisfy my cravings! I actually cut the cashew milk to 1/2 cup (living in Calgary I have found that I’ve had to cut liquids from most recipes for some reason…), used melted butter, and baked in mini muffin tin for 13 minutes at 350. They puffed up beautifully and did not deflate! The more GF baking I do, the better I get at predicting how to tweak recipes so they turn out – I’ve had way too many unsuccessful baked goods go in the trash because something went wrong 🙁 So I am so happy with these!!! They are delicious!!!
YAY! So happy you enjoyed Melinda! And I think it is awesome you realize you need to decrease liquids. It would have to do with elevation and moisture in the air and potentially your oven as well–but a great cook is one that knows how to adapt 🙂
I have Bob’s Red Mill Whole Grain Brown Rice Flour – Stone Ground. Would this work in place of the Bob’s Red Mill GF flour?
Hi Carrie, unfortunately no, rice flour will not work as a 1:1 flour blend. It is a blend made with Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum–I am sorry! Any brand gluten free 1:1 flour blend works though!