Description
These gluten-free crumb cake muffins are soft, moist, and topped with a buttery, cinnamon-infused crumb topping. Perfect for breakfast, brunch, or a mid-day snack, they offer all the flavor of classic crumb cake without gluten.
Ingredients
Scale
- 2 cups gluten-free flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted (or dairy-free alternative)
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk (or dairy-free milk alternative)
- For the crumb topping:
- 1/2 cup gluten-free flour blend
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
- Optional glaze: 1/2 cup powdered sugar, 1 tablespoon milk or dairy-free alternative
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, beat the melted butter, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until just combined. Do not overmix.
- In a small bowl, mix the gluten-free flour blend, brown sugar, and cinnamon for the crumb topping.
- Pour in the melted butter and mix with a fork until crumbs form.
- Fill each muffin cup about 2/3 full with the batter.
- Sprinkle the cinnamon streusel topping generously over each muffin.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- These muffins are customizable with dairy-free and nut-free options.
- They are freezer-friendly; make a batch ahead of time for quick morning treats.
- Ensure the gluten-free flour blend contains xanthan gum for proper texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Gluten-Free Crumb Cake Muffins, Gluten-Free Muffins, Breakfast Muffins, Cinnamon Muffins, Gluten-Free Baking