Go Back
Delicious gluten free cinnamon crumble muffins on a baking sheet

Gluten Free Cinnamon Crumble Muffins

Delightfully fluffy muffins with a sweet cinnamon crumble topping, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten free all-purpose flour
  • 0.5 cups sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, melted
  • 2 large eggs Can be replaced with flax eggs for a vegan option.
  • 1 teaspoon vanilla extract
  • 0.5 cups milk Can use plant-based milk for a dairy-free version.
Crumble Topping
  • 0.5 cups brown sugar
  • 1 tablespoon ground cinnamon
  • 0.25 cups all-purpose flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together gluten free flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine melted butter, eggs, vanilla extract, and milk. Mix well.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. In a separate bowl, mix together brown sugar, cinnamon, and additional flour to make the crumble.
Baking
  1. Fill each muffin cup halfway with the batter, sprinkle a generous amount of crumble on top, and then add more batter.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
  3. Allow to cool, then enjoy your gluten free muffins!

Notes

For sweeter muffins, increase brown sugar for the crumble. Store in an airtight container for up to 3 days at room temperature or refrigerate for about a week.