Low Iodine Gluten Free Cinnamon Streusel Muffins
Total time47 min
Prep time20 min
Cook time22 min
4.6(7)
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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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup unsalted butter, melted and cooledChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 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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