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.
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.
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!
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.
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?
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!
I am so glad you love this recipe Ridivana! And thank you for the kind words about my site. Have a wonderful day!
So good my daughter requested them for her birthday!
That makes me so happy Tasha! I hope your daughter has a fabulous birthday!
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!
I am so glad you enjoy these muffins Samantha! I hope you find many more recipes to enjoy here.
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.
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.
Easy to follow recipe & so delicious! Made gluten and dairy free!
I am so glad you enjoyed Babs!