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
If you enjoyed these Gluten-Free Muffins, I would love for you to leave a comment or review below.
Gluten-Free Cinnamon Streusel Muffins
Ingredients
Cinnamon 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
Crumb Topping
- 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
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 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.
Equipment Needed
Notes
- 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.
Courtney
Not a rating but a question, can I use melted unsalted butter instead of canola oil/coconut oil for the muffin part?
Kristen Chidsey
Hi Courtney! I have not tried butter, but it should work fine.
Chris
Loved these! I only had one egg, so for the second one, whisked 1 Tbl flaxseed meal and 3 Tbl water, and let it rest a minute or so until gelatinous. They held together better than most GF muffins.
Laura Hines
Fantastic recipe! I'm fairly new to the world of gluten free baking and this was hands down the best consistency of any gluten free treat that I've tried. Thank you so much!
Monica
I HATE to leave a bad review, but I followed to the T and did not go well. I think what happened was this- the topping came out really mushy and unusable as a crumble, so I swirled it in instead. The muffins came out really dry and also had a very strange taste.
Kristen Chidsey
Hi Monica! I am sorry you did not enjoy these muffins, but it does sound like you altered the recipe, as incorporating the crumble into the batter would change the flavor, consistency, and texture. As for why the crumble was mushy, you want to be sure to use cold butter or coconut oil. And can I ask what brand gluten-free flour you used?
Ridvana
Thank you for the great recipe! I made these muffins and all my guest who are not limited to GF baking could not tell the difference and greatly enjoyed them! 🙂 Delicious! I love your web page too!
Thank you!
Kristen Chidsey
I am so glad you love this recipe Ridivana! And thank you for the kind words about my site. Have a wonderful day!
Tasha
So good my daughter requested them for her birthday!
Kristen Chidsey
That makes me so happy Tasha! I hope your daughter has a fabulous birthday!
Samantha
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!
Kristen Chidsey
I am so glad you enjoy these muffins Samantha! I hope you find many more recipes to enjoy here.
Char
Has anyone added apple to this recipe? I think it would go great with the streusel. I'd love to know if it would work out.
Kristen Chidsey
Hi Char, I have not tried myself, but I would suggest starting with 1 apple, peeled and finely diced. Add to the flour mixture to coat well and then add in the wet ingredients.
Babs
Easy to follow recipe & so delicious! Made gluten and dairy free!
Kristen Chidsey
I am so glad you enjoyed Babs!
Melissa R
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.
Kristen Chidsey
I am so glad you enjoyed Melissa! And sounds like a great flavor combo!
Ellen Cullom
Not sure what I did wrong but the topping is just like butter???
Kristen Chidsey
Hmm, not sure either. To remedy, I would add in an additional 2 tablespoons granulated sugar, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Use half the topping for the muffins and freeze the remaining for a 2nd batch or use on g-free toast for cinnamon toast. I hope that helps!