This post may contain affiliate links. Please see our disclosure policy.
This Gluten-Free Cinnamon Streusel Muffin recipe is the gluten-free muffin recipe you have been searching for! Made with warming spices and a buttery streusel, these gluten-free muffins are tender, sweet, incredibly easy to make, and have no weird aftertaste.
Need more gluten-free recipes? Don't miss my collection gluten-free lunch ideas, our favorite banana oat pancakes, and the best gluten-free Eggplant Parmesan.
Easy, Fluffy Gluten-Free Muffins
Gluten-free muffins (and really all gluten-free baked goods) have the reputation of being dry and grainy and can oftentimes leave you with a bitter aftertaste. Not what anyone wants in a muffin recipe!
This recipe defies those stereotypes and delivers a gluten-free muffin that is light and airy and delivers on flavor.
With warming cinnamon, rich buttery notes, and a decadent streusel topping, these gluten-free cinnamon muffins are everything you crave in a quality muffin. Whether you are gluten-free or not!😉
Happy Cooking! xo Kristen
Notes on Ingredients
- Gluten-Free Flour: For gluten-free muffins that rival any bakery, use a 1:1 gluten-free flour blend, like Bob's Red Mill. If you are not gluten-free, this recipe works using all-purpose flour.
- Milk: Use any variety of milk or unsweetened, unflavored non-dairy milk you have on hand.
- Butter + Oil: Unsalted butter is best for the streusel topping. For the muffin batter melted coconut oil, canola oil, or melted and cooled butter all work well.
- Brown Sugar: Brown sugar pairs well with the warming spice of cinnamon and helps the muffins retain their light and airy texture. I also use brown sugar to create the streusel.
How to Prepare the Cinnamon Streusel Gluten-Free Muffins
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Streusel Topping. Combine the gluten-free flour, cinnamon, brown sugar, and salt in a small mixing bowl. Add in the softened butter and using your hands, two forks, or pastry cutter, mix until the mixture is crumbly. Set aside to top muffins.
- Prepare Muffin Batter. Just like traditional muffin batter, it is best to combine the wet and dry ingredients in separate bowls. Then gently fold the wet ingredients into the flour mixture until just combined. This helps to prevent over-mixing the muffin batter, which can cause dense, tough gluten-free muffins. Exactly what we want to avoid!
- Use an Ice Cream Scoop to Portion Muffins. My best tip for scooping muffin batter into a prepared muffin tin is to use an ice cream scoop. This keeps each muffin uniform in size and keeps the mess to a minimum.
- Add Streusel Topping. Evenly sprinkle the streusel topping over each muffin.
- Bake Until Set. You can tell these gluten-free muffins are fully baked, when they are golden and a toothpick inserted into the center comes out clean.
Recipe Modifications
- Change the Flavor: I have tested my recipes for cinnamon applesauce muffins, pumpkin muffins, oatmeal chocolate chip muffins, chocolate zucchini muffins, and peanut butter banana muffins using a 1:1 all-purpose gluten-free flour blend. Each resulted in a fluffy, tender gluten-free muffin.
- Not Gluten-Free? Swap the gluten-free flour blend for all-purpose flour.
- Dairy-Free Gluten-Free Muffins: Use your favorite non-dairy milk and canola or coconut oil for the gluten-free muffin batter. For the streusel, omit the salt and use non-dairy butter (most non-dairy butters have added salt.)
- Egg-Free Gluten-Free Muffins: Replace the eggs with a flax egg substitute by combining 6 tablespoons of water with 2 tablespoons of ground flaxseed. Let that mixture sit for 5-10 minutes prior to adding to the batter.
How to Store Gluten-Free Muffins
- At Room Temperature: Once cooled, store these Gluten-Free Cinnamon Streusel Muffins in an airtight container for up to 3 days at room temperature in a cool, dark space.
- Refrigerate: Transfer the cooled muffins to an airtight container and refrigerate for up to 5 days.
- Freeze: Allow the muffins to cool fully. Once cooled, transfer the muffins to a freezer-safe bag or container, and store in the freezer for up to 3 months.
More Gluten-Free Snack Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Gluten-Free Cinnamon Streusel Muffins
Video
Ingredients
Cinnamon Muffins
- 1 ½ cups 1:1 gluten-free all-purpose flour blend
- ½ cup brown sugar, dark or light
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- ¾ cup milk, any variety
- ⅓ cup canola oil, or melted coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
Crumb Topping
- ½ cup 1:1 gluten-free all-purpose flour blend
- ¼ cup brown sugar, dark or light
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter, softened
Instructions
- Preheat oven to 375℉ (190℃) and line muffin tin with muffin liners or grease really well.
- Prepare the streusel in a small mixing bowl by combining ½ cup 1:1 gluten-free all-purpose flour blend, ¼ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon kosher salt. Mix in softened 3 tablespoons unsalted butter until just crumbly, using 2 forks or your fingers. Set aside to top muffins.
- In a large bowl, whisk together 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, and ⅛ teaspoon kosher salt until well combined.
- In a smaller bowl, whisk ¾ cup milk, ⅓ cup canola oil, 2 large eggs, and 2 teaspoons vanilla extract until completely combined.
- Make a well in the center of dry mixture and pour in liquid. Using a gentle hand, fold the batter together until the dry ingredients are just moistened, 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally posted in 2017 and updated in 2025.
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 🙂