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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.
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.😉