High Fructose Corn Syrup Free Gluten Free Cinnamon Streusel Muffins

Total time47 min

Prep time20 min

Cook time22 min

High Fructose Corn Syrup Free Gluten Free Cinnamon Streusel Muffins

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the streusel

⅓ cup gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!