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 aftertaste. 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 all-purpose 1:1 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 Streusel Muffins.
Between the light and airy muffin, the warming spices, and the decadent crumb topping, these Cinnamon Gluten-Free Muffins are everything a good muffin should be--gluten-free or not!
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 regular milk or unsweetened dairy-free milk in the muffins.
- Butter: Use unsalted, softened butter to create the streusel topping.
- Eggs: These muffins turn out delicious when made with eggs OR a flaxseed egg substitute, meaning you can enjoy these muffins even if you have an allergy to eggs.
- Oil: Use melted coconut oil or canola oil, whichever you prefer.
- 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 Gluten-Free Muffins
- Begin this recipe by making the streusel for the cinnamon muffins. Combine the gluten-free flour, cinnamon, and salt in a medium mixing bowl.
- Add in the softened butter and use your fingers or a fork to combine the butter into the flour mixture until crumbly. Set aside for topping muffins.
- In a large mixing bowl combine the gluten-free flour, brown 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 the wet ingredients. Gently fold the wet ingredients into the dry ingredients. Be sure to just combine wet and dry ingredients until no flour pockets remain, but do not over-mix the muffin batter. Over-mixing the muffins will cause tough muffins.
- Divide the 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.
- Sprinkle ½ to 1 tablespoon of the reserved crumb mixture over each muffin.
- Bake until the muffins are just set and a toothpick inserted into the center comes out clean.
Storage Instructions
Once cooled, you can store these Cinnamon Streusel Muffins in an airtight container for up to 3 days at room temperature and up to 5 days in the refrigerator. Because these muffins are homemade without added preservatives, they can begin to mold after 3 days. You can also freeze gluten-free muffins for up to 3 months in a freezer-safe bag or container.
∗ More Gluten-Free Muffin Recipes ∗
In case you aren't in the mood for Cinnamon Streusel Muffins, I have tested my recipes for Cinnamon Applesauce Muffins, Pumpkin Muffins, Pumpkin Banana Muffins, Oatmeal Chocolate Chip Muffins, Chocolate Zucchini Muffins, and Peanut Butter Banana Muffins using 1:1 all-purpose gluten-free flour blend in with success.
More Gluten-Free Snack Recipes
- Peanut Butter Oatmeal Bars
- Flourless Almond Butter Cookies
- Homemade Granola Bars
- No-Bake Oatmeal Balls
- Homemade Larabars
- DIY Yogurt Tubes
- Homemade Fruit Roll-Ups
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 all-purpose flour blend
- ½ cup brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¾ cup milk any variety
- ⅓ cup canola oil or melted coconut oil
- 2 eggs
- 2 teastpoons vanilla extract
Crumb Topping
- ½ cup 1:1 gluten-free all-purpose flour blend
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons unsalted butter softened
Instructions
For the Crumb Topping
- Combine flour, brown sugar, salt, and cinnamon together in a small mixing bowl. Mix in the butter until just crumbly, using 2 forks or your fingers. Set aside to top muffins.
For the Gluten-Free Muffins
- Preheat oven to 375 degrees F 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 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.
Bibian
I bought a high end gluten-free flour at a discount store and was looking for an easy muffin recipe. I’m so glad I came across your recipe. It’s beyond amazing. I didn’t bother with a crumb topping but the flavor of the muffins was sweet earthy and full of flavor. This is definitely a winner thank you
Kristen Chidsey
So happy you found this recipe to enjoy Bibian!
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.
KJ
The muffin part was great! For some reason the crumble part sort of melted off and formed a weird crust that wasn’t so appetizing. Not sure why. I might just bake the muffin part and add chocolate chips or nuts next time.
Kristen Chidsey
Did you use regular butter or coconut oil? It sounds like there may have been too much liquid in the crumble (would happen if using nondairy butter)--or that your butter was too soft.
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!