Gluten Free Cinnamon Streusel Muffins: Tender, sweet muffins are swirled with cinnamon and topped with a delicious Cinnamon Streusel. These muffins are gluten-free, dairy free and as delicious as any muffin you have ever had!
So awhile back, I posted on Instagram that I had been experimenting with Bob’s Red Mill Gluten Free 1:1 Flour Blend and made some delicious Cinnamon Swirl Muffins.
You guys went CRAZY hearing that and started begging me for the recipe.
So I decided to perfect the recipe and get it up on the blog ASAP.
Gluten Free Cinnamon Streusel Muffins
ASAP turned into a few weeks, cause you know LIFE.
Man, end of the school year is always CRAZY busy!
Thanks for your patience, but I do think you will agree these Cinnamon Streusel Muffins were worth the wait!
Can I tell you how in love I am in with Bob’s Red Mill Gluten Free Flour?
I have experimented with it on my Blueberry Muffins, used it in my Chicken Marsala and even tried pizza dough with it, all with great success.
Where was this stuff when my son had a wheat allergy?!!!
I even served these gluten free, dairy free muffins to my friends who gave them rave reviews (and they are not gluten-free OR dairy-free).
NOTES ON EASY CINNAMON MUFFINS WITH 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).
- You can also use regular milk in place of the almond milk.
- I even tried these cinnamon muffins with a flax seed substitute for eggs with success-and an egg free muffin recipe can be hard to find. TALK ABOUT AN ALLERGY FRIENDLY MUFFIN!
- Be sure to just combine wet and dry ingredients until combined in your muffin batter. Over mixing the muffins, will cause for tough muffins.
- Feel free to use canola oil in place of coconut oil. I prefer the taste of coconut oil to canola oil in baked muffins, but either oil will work.
- To make these Gluten Free Cinnamon Muffins also VEGAN, use the flax egg substitute I suggest for egg free cinnamon streusel muffins.
Gluten Free Cinnamon Streusel Muffins
Ingredients
- 1 1/2 cups Bob's Red Mill Gluten-Free Flour
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- pinch salt
- 3/4 cup unsweetened vanilla almond milk or regular milk
- 1/3 cup canola oil or melted coconut oil
- 2 eggs or 1/3 cup water mixed with 2 tablespoons ground flax seed
- 2 tsp vanilla
- Crumb Topping:
- 2 tablespoons granulated sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup solid coconut oil
- 1/4 cup Gluten Free Flour
Instructions
- Preheat oven to 375 degrees and line muffin tin with paper liners orsilicone liners.
- In a large bowl, gently whisk flour, brown sugar, baking powder, baking soda, cinnamon and salt together.
- In a smaller bowl, whisk almond 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.
- Scoop evenly into muffin liners.
- For the crumb topping, use 2 forks to combine cinnamon, sugars, flour, salt and coconut oil. until just crumbly. Sprinkle over each muffin.
- Bake muffins for 15-17 minutes or until a toothpick inserted into ceter come out dry.
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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!
I have almond flour. Would that work in place of the Bob’s Red Mill GF flour?
I’m excited to try this recipe. My son is recently going gluten and dairy free and finding a good gluten and dairy free recipe has been difficult to find.
Hi Rebekah, I would strongly suggest you use a gluten free all purpose flour blend (it does not need to be Bob’s Red Mill) Almond flour needs a combination of other flours and stabilizers to work in this particular recipe. I hope that helps.
Thank you so much for posting this recipe! My family loves it. We are gluten/dairy/corn free vegetarians and it is hard to find good tasting recipes that avoid all our allergies. I substituted coconut sugar for the brown sugar and they turned out perfect.
I absolutely love that you found a recipe your family enjoys that fit your needs! And love that you used coconut sugar!
Do you have any suggestions for refined sugar alternatives for this?
Hi Maggie. This is one of the few recipes on my site for a muffin that uses refined sugar. I personally love to use maple syrup. I would use 1/3 cup maple syrup and only 1/2 cup almond milk (if batter appears too thick add in up to 2 more tablespoons milk). And check the muffins after 11 minutes. The will be a bit denser but that ratio should work 🙂
I made these muffins yesterday and by mistake I only put 2 tablespoons of butter instead of 4 in place of the coconut oil but they still came out delicious. Even my fussy grandaughter loved them. I would make them again for sure!
I am so glad you all enjoyed–and you had the bonus of having a lighter muffin 😉
I made these today with a homemade gluten free flour mixture from Alton Brown’s sugar cookie recipe. They turned out delicious although I didn’t really care for the taste of the topping. I think it was the coconut oil I didn’t like. It won’t stop me from eating them, though. Next time I am going to try turbinado sugar sprinkled on top.
I am so glad you enjoyed the muffins Janet. As for the topping, feel free to use melted butter in place of coconut oil–but turbinado sugar sounds great too.
I was wondering if I could use butter. Thanks for replying. My 3 year old granddaughter didn’t like the topping. My 5 year old granddaughter said they were the best muffins ever and especially the topping. My son said they were delicious. I will definitely be making these again. Thanks so much for this recipe.
You are welcome Janet! I love hearing that your family enjoyed.
These are phenomenal!! I used King Arthur GF flour (that’s what I had) and Bobs Red Mill Egg Replacement. I also made them mini (reduced cook time to 13min 30sec) so my 4 yo would be forced into portion control… too bad that trick didn’t work for me 🤣! Thanks for the delicious recipe!!
YAY!!! I am so so glad you and your daughter loved these!
These are AMAZING!!!!!!! I especially loved the crunchy cinnamon topping 🤤 I made them vegan with the egg substitute and as I was whisking the wet ingridents, the cold water caused the coconut oil to solidify a lil bit so I got worried that the batter wouldn’t come out right, but it was totally fine! Next time I make these,I’ll be sure to use room temperature water. I also used King Aruthurs measure for measure GF flour and original flavored almond milk as that is what I had on hand, but I bet the vanilla flavored almond milk makes these even better! Thanks so much for sharing this recipe 🙂
I am so glad you enjoyed these muffins! And thanks for sharing your egg free version. I have a lot of friends here that need egg free recipes <3
I tried this recipe out and I’m sugar free. It (apparently) tasted great according to my family and friends! It looked great except… it didn’t look ANYTHING like the pics…. :/
Hi Chloe! I am so glad you enjoyed these muffins. As all ovens and cooks vary, sometimes the end result will appear different but taste the same.😉
Step 3 mentions adding buttermilk, but I don’t see that in the ingredient list. Am I missing something? They sound great and I’m going to try them.
No, you were not missing a thing Shirley! It was supposed to say almond milk. All is updated now. Sorry about that.
These. Are. Amazing.
They’ve been out of the oven for 20 minutes and I’ve eaten four. I will be making these again and again. I am new to being gluten and dairy free, and all of my gluten free baking so far has been pretty lackluster. But these are perfect.
Oh Andrea, that makes me SO SO happy! It is so hard when you have to give up gluten (and dairy to boot–been there, done that) and when you can enjoy food and not miss what you can’t have, it is such a great feeling! I hope you enjoy these again and again.
Hi Katie, in your recipe you have 1 1/4 cups of the GF flour in the crumb topping but in your instructions it doesn’t mention the flour. Does the flour go in the crumb topping or not.
Hi Susan, I fixed the recipe to state mix in the flour and it is only 1/4 cup flour. Thanks for the heads up on that mistake 🙂
These are currently in the oven and I’m so excited! My only complaint is how much crumb topping is left over. Holy crow. Did not need that much for a dozen muffins!
Oh sorry you had so much leftover! I will say I piled it on. BUT don’t let it go to waste Taryn–freeze the extra crumb topping and use it for the next batch 🙂
Do these have a gritty texture? I made a different recipe today and they were gritty. Also could I use coconut milk to replace the milk for a bit allergy? I’m trying this recipe this weekend!
Hi Katie! I have never found these muffins to be at all gritty–nor did my husband or kids who are extremely picky 🙂 But I can say I have only tried with Bob’s Red Mill GFree Flour blend, so can’t attest to other brands. I know that the coconut milk will work to replace the regular milk just fine too. I hope they turn out just the way you want!
Thank you! These muffins tasted amazing and have perfect texture.
YAY!!! That makes me so so happy Amy!
These look like heaven! Making them this weekend – thanks for the recipe 🙂
YAY!!! Thanks Sarah!
These are wonderful but I just wanted to make you aware that on your recipe you say to sprinkle the crumble topping on and bake but as we just discovered that just melts so you may want to edit the instructions to add the crumble after baking the muffins 😉 (Had I thought this through I would would have caught it but when baking with kids one doesn’t always have her faculties fully up and running 😆)
HAHA! I understand baking with kids can be a challenge. But I actually do bake the crumble on the muffins–I like the way it melts and caramelizes a bit into the muffins. But I am going to try it and add it just to the last 10 minutes to see if that helps it not completely disappear into the muffins. Thanks for sharing that idea 🙂