Have you ever bitten into a gluten-free muffin only to be disappointed by its dry, crumbly texture? I used to think that was just the price we paid for gluten-free baking, until I perfected these gluten-free cinnamon streusel muffins that’ll make you forget all about those kitchen failures!
These beauties are tender, moist, and topped with the most irresistible cinnamon streusel, which is like a warm hug in muffin form. My gluten-free friends are always amazed when I tell them what they’re eating; they can’t believe something this delicious could be free from gluten. Whether you’re baking for someone with celiac disease or simply exploring gluten-free options, this recipe delivers all the comfort and flavor you crave without any of the usual gluten-free compromises.
Why This Recipe Works
What makes these gluten-free cinnamon streusel muffins so special? First, the texture is absolutely spot-on, so moist and tender you won’t believe they’re gluten-free! I’ve spent countless hours in the kitchen perfecting the flour blend and moisture balance to create muffins that rival those of any bakery. The secret is in the combination of sour cream and buttermilk, which keeps these beauties incredibly soft while adding a subtle tangy depth that makes the cinnamon sing. Additionally, this is a wonderfully forgiving one-bowl method that doesn’t require any fancy equipment or complicated techniques. Mix, layer, and bake your way to gluten-free heaven!
Gluten-Free Cinnamon Streusel Muffins
Incredibly moist gluten-free muffins layered with cinnamon sugar goodness and topped with a buttery, crumbly streusel. So delicious, no one will guess they’re gluten-free!
- Yield: 16 muffins
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Course: Breakfast, Dessert, Snack
- Cuisine: American
Ingredients
Cinnamon Streusel
- 8 tablespoons (112 g) unsalted butter, melted
- 1½ cups (187.5 g) gluten-free flour blend (I recommend King Arthur or Bob’s Red Mill 1-to-1)
- ¾ cup (150 g) light brown sugar, packed
- 1½ tablespoons ground cinnamon
Muffins
- ¾ cup (170 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ⅔ cup (160 g) sour cream, room temperature
- 2 cups (250 g) gluten-free flour blend (same as above)
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup (59 ml) buttermilk
Step-by-Step Instructions
Make the Cinnamon Streusel Topping
- Prepare the streusel mixture. In a medium bowl, whisk together the gluten-free flour, brown sugar, and cinnamon until the mixture is well combined.
- Add the melted butter. Pour the melted butter over the flour mixture and stir until it forms a crumbly texture. Set aside to dry out while you make the muffin batter—this helps create those perfect crumbly pieces we all love!
Make the Muffins
- Preheat and prep. Preheat your oven to 350°F (175°C) and line a standard muffin pan with paper liners or spray with cooking oil.
- Cream butter and sugar. In a large mixing bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes with an electric mixer. (This step is crucial for tender muffins!)
- Add wet ingredients. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract and sour cream until smooth.
- Combine dry ingredients. In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
- Combine wet and dry ingredients. Gently fold half of the dry ingredients into the wet mixture, then add the buttermilk and mix briefly. Add the remaining dry ingredients and stir just until you see only a few flour streaks; don’t overmix. The batter will be thick, and that’s exactly what we want.
- Layer the muffins. Start by spooning 1 teaspoon of streusel into the bottom of each muffin liner. Add about 1 tablespoon of batter on top, then sprinkle with 2 teaspoons of streusel.
- Fill and top. Continue layering until each muffin liner is about ¾ full. Then, gently smooth the batter and cover the tops completely with the remaining streusel. (Pro tip: a light sprinkle of turbinado sugar on top adds extra sparkle!)
- Bake to perfection. Bake for 13-18 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool properly. Let the muffins cool in the pan for 5-10 minutes before carefully transferring to a wire rack. This prevents them from falling apart while still warm!
Variations and Substitutions
For dairy-free muffins: You can substitute the butter with vegan butter (I like Earth Balance), use coconut cream instead of sour cream, and replace buttermilk with non-dairy milk mixed with lemon juice.
Want mini muffins? Use a mini muffin pan and bake for 8-12 minutes—perfect for little hands!
Add some crunch: Fold in ½ cup of chopped walnuts or pecans for extra texture and flavor.
Spice it up: Add a pinch of nutmeg or cardamom to the streusel for a more complex flavor profile.
What Are My Best Tips for Gluten-Free Baking Success?
The key to amazing gluten-free muffins is all about the details! First, measure your gluten-free flour accurately—a kitchen scale is your best friend here because gluten-free flours can vary significantly in weight. Make sure all your dairy ingredients are at room temperature; this helps everything blend smoothly and creates a more tender crumb.
Don’t skip the resting time for your streusel—letting it sit and dry out while you make the batter creates those perfect crumbly pieces that won’t sink into the muffins. And here’s my biggest secret: resist the urge to overmix! Gluten-free batters are more delicate, so mix just until the ingredients come together.
Finally, store these properly to maintain their incredible texture—they’ll stay moist for days when kept in an airtight container!
Storage and Reheating Instructions
Store your gluten-free cinnamon streusel muffins in an airtight container at room temperature for up to 3 days. For extended storage, wrap each item individually in plastic wrap and freeze for up to 1 month.
To reheat, microwave individual muffins for 15-20 seconds, or warm them in a 300°F oven for 5-8 minutes. The streusel topping will crisp up beautifully in the oven—it’s like having fresh-baked muffins all over again!
Frequently Asked Questions
What’s the difference between a crumble and a streusel?
Great question! While both are crumbly toppings, streusel typically contains flour, sugar, butter, and spices (like our cinnamon mixture), creating a more structured crumb. Crumble toppings often include oats and can be a bit more rustic. Our streusel creates those perfect, buttery pieces that add incredible texture to every bite!
What’s in cinnamon streusel?
Our cinnamon streusel is beautifully simple: gluten-free flour, brown sugar, ground cinnamon, and melted butter. The brown sugar adds moisture and deep flavor, while the cinnamon provides that warm spice we all crave. The melted butter helps bind everything together into those perfect crumbly pieces!
Do you add streusel before or after baking?
We actually layer the streusel both during assembly and on top before baking! I add some to the bottom and middle of each muffin for surprise pockets of cinnamon goodness, then finish with a generous topping. This creates incredible layers of flavor and texture throughout the entire muffin.
What is streusel made of?
Traditional streusel is made up of flour, sugar, butter, and spices. For our gluten-free version, I use a high-quality gluten-free flour blend, brown sugar for richness, cinnamon for warmth, and butter for that essential richness. The key is getting the right balance so it stays crumbly and doesn’t sink into the muffins!
Conclusion
There you have it—incredibly delicious cinnamon streusel muffins that’ll make everyone at your breakfast table smile! These beauties prove that gluten-free baking doesn’t mean compromising on flavor or texture. With their tender crumb, layers of cinnamon goodness, and that irresistible crumbly topping, these muffins have become a go-to favorite in our kitchen. I hope these gluten-free cinnamon streusel muffins become a beloved recipe in your home, too!
Leave a comment below and let me know how your Gluten-Free Cinnamon Streusel Muffins turned out! Did you try any of the variations? I’d love to hear about your baking adventures!
Share this recipe on social media and tag me—I love seeing your beautiful creations!
Easy Cinnamon Streusel Muffins Recipe
Ingredients
Method
- In a medium bowl, whisk together the gluten-free flour, brown sugar, and cinnamon until well combined.
- Pour the melted butter over the flour mixture and stir until it forms a crumbly texture. Set aside to dry out while you make the muffin batter.
- Preheat your oven to 350°F (175°C) and line a standard muffin pan with paper liners or spray with cooking oil.
- Cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes with an electric mixer.
- Beat in the eggs one at a time, then mix in the vanilla extract and sour cream until smooth.
- In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
- Gently fold half of the dry ingredients into the wet mixture, add the buttermilk and mix briefly. Then add the remaining dry ingredients and stir just until you see only a few flour streaks.
- Spoon 1 teaspoon of streusel into the bottom of each muffin liner. Add about 1 tablespoon of batter on top, then sprinkle with 2 teaspoons of streusel.
- Continue layering until each muffin liner is about ¾ full, then smooth the batter gently and cover the tops completely with remaining streusel. Optional: Sprinkle turbinado sugar on top.
- Bake for 13-18 minutes, or until tops are lightly golden and a toothpick inserted comes out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5–10 minutes before transferring to a wire rack.
Notes
- Use a 1-to-1 gluten-free flour blend for best results.
- Let streusel dry slightly while making batter to help create crumbly texture.
- Don’t overmix the batter—this keeps the muffins tender.
