Gluten Free Coffee Cake Muffins with Streusel

Few things hit harder on a weekend morning than a muffin that tastes like it came from a bakery — warm, cinnamon-scented, and crowned with a buttery, crumbly streusel. These deliver exactly that, with a tender sour cream crumb and a hidden cinnamon swirl tucked right into the center of each one. The sour cream is the real secret here, keeping the batter moist and rich so the finished muffin never has that dry, crumbly texture that can plague wheat-free baking. Gluten free flour does all the heavy lifting in both the batter and the streusel topping, so there's no mixing of specialty blends or complicated substitutions — just one ingredient pulling double duty. The streusel gets chilled before baking, which helps it stay in distinct, pea-sized clumps rather than melting flat into the top. With a batch of 12, these are perfect for feeding a crowd at brunch or stashing a few in the freezer for busy mornings when you need something genuinely satisfying.

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