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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.
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!
Not sure what I did wrong but the topping is just like butter???
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!
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!
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.