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Three Gluten-Free Cinnamon Muffins with Streusel Topping are stacked in a pyramid on a white and brown surface, with the top muffin resting on two others. The background is softly blurred.
5 from 1 vote

Gluten-Free Cinnamon Streusel Muffins

Gluten-free cinnamon muffins topped with buttery cinnamon streusel. Soft, tender muffins with warm spices and a crunchy topping. Ready in 30 minutes!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Metric - US Customary

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.

Nutrition

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
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