Gluten Free Cinnamon Muffins with Streusel Topping

Bakery-style gluten free cinnamon muffins are topped with a buttery cinnamon streusel topping for the ultimate breakfast treat. 

A stack of three gluten-free cinnamon streusel muffins.

I love muffins. I mean really, they are just such a portable breakfast. I’f I’m being honest with you, I probably eat muffins a little too often… Like almost every day. I really like Udi’s double chocolate chip muffins and blueberry muffins. I keep them in my freezer and warm them up for a few seconds in the microwave when I’m ready to eat them. The issue is the price – I pay $6 for 4 muffins which in reality isn’t the worst thing in the world but I know I can make my own muffins that are just as tasty and half the price. So, I decided to make these cinnamon streusel muffins for my breakfasts this week. I’m even experimenting with freezing a few of them for breakfast in a few weeks so we’ll see how that goes. My only worry is how the streusel topping will hold up. But we shall see! These muffins are literally so good. They are light and airy, have that nice warm cinnamon taste and a crunchy streusel topping. Absolute heaven. My boyfriend and friend had a few and didn’t even realize they were gluten-free until they saw me eating one too! I’d love to experiment with different gluten-free flours for this recipe or see how it works with all-purpose flour, so if you make them be sure to let me know your flour variations in the comments section!

A basket of gluten-free cinnamon streusel muffins.

Gluten Free Cinnamon Streusel Muffins

Bakery-style gluten free cinnamon muffins are topped with a buttery cinnamon streusel topping for the ultimate breakfast treat. 
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 muffins
Calories: 193kcal
Author: Megan


For the Muffins:

  • 2 1/2 cups gluten free flour blend
  • 3/4 tsp xanthan gum (if your blend doesn't already contain it)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup milk
  • 2 eggs
  • 1 stick butter (melted)
  • 1 tsp vanilla

For the Streusel Topping


  • Preheat your oven to 350F.
  • In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  • In a medium bowl, whisk together the sugars, milk, egg, butter and vanilla.
  • Add the wet ingredients to the dry ingredients.
  • Pour the batter into 12 muffin cups almost all the way to the top.
  • Then, to prepare the streusel, mix together the flour, brown sugar and cinnamon.
  • Then cut the butter into the flour mixture until it resembles wet sand.
  • Then generously sprinkle the streusel topping over the muffin batter.
  • Bake at 350F for 15-18 minutes or until a toothpick comes out clean when inserted into the muffin.
  • Store in an airtight container.


Calories: 193kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Cholesterol: 29mg | Sodium: 178mg | Potassium: 135mg | Fiber: 3g | Sugar: 20g | Vitamin A: 75IU | Calcium: 97mg | Iron: 1.3mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

A gluten-free cinnamon streusel muffin on a floral napkin.

about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

5 from 2 votes (2 ratings without comment)

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