These gluten-free cinnamon muffins are topped with a buttery cinnamon streusel that stays crunchy even after baking. The muffins are soft and tender with warm cinnamon and nutmeg, while the streusel topping adds a sweet crunch.
The batter comes together quickly with simple ingredients, and the streusel topping takes just a few minutes to mix. These cinnamon streusel muffins freeze well, making them perfect for meal prep or busy mornings when you want a warm breakfast without the work.
Why You’ll Love this Recipe
Ingredient Notes
- Gluten-Free Flour Blend – Use a 1-to-1 gluten-free flour blend like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) or King Arthur Measure for Measure Gluten-Free Flour. Both of these blends already contain xanthan gum.
- Brown Sugar – Brown sugar adds moisture to the muffins and helps create that crispy streusel topping. Don’t substitute with all granulated sugar.
- Butter – Use unsalted butter. The melted butter goes in the muffin batter, while cold butter cuts into the streusel topping to create that crumbly texture.
Tip
Don’t skip the streusel topping! It’s what makes these cinnamon muffins special. The buttery, crunchy topping contrasts perfectly with the soft muffin underneath. Make sure your butter is cold when mixing the streusel. If it’s too warm, the topping will melt into the muffins instead of staying on top and getting crispy.
FAQs
Yes, but reduce the baking time to 10-12 minutes. Fill mini muffin cups almost to the top and add a smaller amount of streusel topping to each one.
Yes, fold in 1/2 to 1 cup of chopped pecans, walnuts, or raisins after mixing the batter. Don’t add more than 1 cup or the muffins won’t hold together properly.
Expert Tips
Storage Instructions
Room Temperature: Store in an airtight container at room temperature for up to 3 days. The streusel topping may soften slightly over time.
Freeze: Cool completely, then freeze in a freezer bag or airtight container for up to 3 months. Reheat in the microwave for 20-30 seconds.
Serving Suggestions
These gluten-free cinnamon muffins are perfect for breakfast on their own or with coffee. For a heartier breakfast, serve alongside gluten-free quiche lorraine or gluten-free breakfast casserole.
The streusel topping makes these feel special enough for brunch. Serve with fresh fruit, gluten-free blackberry scones, or other muffins like gluten-free blueberry muffins for a bakery-style spread.
More gluten-free muffins & quick breads to try
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Gluten-Free Cinnamon Streusel Muffins
Ingredients
For the Streusel Topping
- ¼ cup (35 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum
- ⅓ cup (67 g) brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons (42 g) cold unsalted butter
For the Muffins:
- 2 ½ cups (350 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 cup (244 g) whole milk
- 2 (100 g) large eggs
- 1/2 cup (113 g) unsalted butter - melted
- 1 teaspoon vanilla extract
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Instructions
Preheat and Prep
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well with cooking spray. Set aside.
Make the Streusel Topping
- In a small bowl, whisk together ¼ cup (35 g) gluten-free flour blend, ⅓ cup (67 g) brown sugar, and 1 teaspoon ground cinnamon.
- Add 3 tablespoons (42 g) cold unsalted butter pieces to flour mixture. Use a fork or pastry cutter to cut butter into flour mixture until it resembles wet sand and clumps together when pressed. The butter pieces should be no larger than peas.
- Set aside in refrigerator while you make muffin batter.
Make the Muffins
- In a large bowl, whisk together 2 ½ cups (350 g) gluten-free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, and 1 teaspoon ground nutmeg until well combined. Set aside.
- In a medium bowl, whisk together ½ cup (100 g) granulated sugar, ¼ cup (50 g) brown sugar, 1 cup (244 g) whole milk, 2 (100 g) large eggs, melted 1/2 cup (113 g) unsalted butter, and 1 teaspoon vanilla extract until smooth.
- Pour wet ingredients into dry ingredients. Stir with a spatula just until combined. The batter should be thick and a few small lumps are okay.
- Divide batter evenly among 12 muffin cups, filling each almost to the top.
- Bake at 350℉ for 15-18 minutes, until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in pan for 5 minutes. Transfer muffins to a wire rack to finish cooling.
Notes
- Gluten-Free Flour: I’ve tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which contains xanthan gum. I’ve also tested many of my muffin recipes with King Arthur Measure for Measure Gluten-Free Flour, so I’m confident it will also work in this recipe. I cannot verify other gluten-free flour blends will work in this recipe.
- Butter Temperature: Melted butter goes in the muffin batter. Cold butter goes in the streusel topping.
- Muffin Cup Size: This recipe makes 12 standard-sized muffins. For mini muffins, bake for 10-12 minutes.
- Storage: Store in an airtight container at room temperature for 3 days or freeze for up to 3 months.
