Gluten Free Cinnamon Streusel Muffins
Bakery-style gluten free cinnamon muffins are topped with a buttery cinnamon streusel topping for the ultimate breakfast treat.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 12 muffins
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
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