Gluten Free Cinnamon Streusel Muffins
Warm cinnamon, a crackly brown sugar topping, and a tender, bakery-style crumb — these muffins deliver everything you want from a classic streusel muffin without a trace of wheat flour. Sour cream is the secret weapon here, keeping the batter rich and moist so the finished muffin never has that dry, crumbly texture that can plague wheat-free baking. The streusel is made with the same gluten free flour blend used in the batter, so the whole recipe stays streamlined and safe without any ingredient juggling. Chilling the streusel before it goes on top is a small but important step — it helps those buttery, cinnamon-spiced crumbs stay distinct and golden rather than melting into the batter during baking. The batter itself comes together quickly in two bowls, and the whole batch bakes up in about 20 minutes, making this a realistic weekday morning project. With 12 muffins per batch, there's plenty to share — or to stash for the week ahead.
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Learn more →Ingredients
12 servings
For the streusel
- ⅓ cup gluten free flour blend
- ⅓ cup packed light brown sugar
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter, cold and cut into small cubes
For the muffins
- 2 cups gluten free flour blend
- 2 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
- 1 cup sour cream
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
- 2
Make the streusel: in a small bowl, whisk together 1/3 cup gluten free flour blend, the brown sugar, and 1 tsp cinnamon. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse, pea-sized crumbs. Refrigerate while you prepare the batter.
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