This Gluten-Free Cinnamon Streusel Muffin recipe is the gluten-free muffin recipe you have been searching for! Made with warming spices and a buttery streusel, these gluten-free muffins are tender, sweet, incredibly easy to make, and have no weird aftertaste.
Need more gluten-free recipes? Don’t miss my collection gluten-free lunch ideas, our favorite banana oat pancakes, and the best gluten-free Eggplant Parmesan.
Easy, Fluffy Gluten-Free Muffins
Gluten-free muffins (and really all gluten-free baked goods) have the reputation of being dry and grainy and can oftentimes leave you with a bitter aftertaste. Not what anyone wants in a muffin recipe!
This recipe defies those stereotypes and delivers a gluten-free muffin that is light and airy and delivers on flavor.
With warming cinnamon, rich buttery notes, and a decadent streusel topping, these gluten-free cinnamon muffins are everything you crave in a quality muffin. Whether you are gluten-free or not!😉
Happy Cooking! xo Kristen
Notes on Ingredients
- Gluten-Free Flour: For gluten-free muffins that rival any bakery, use a 1:1 gluten-free flour blend, like Bob’s Red Mill. If you are not gluten-free, this recipe works using all-purpose flour.
- Milk: Use any variety of milk or unsweetened, unflavored non-dairy milk you have on hand.
- Butter + Oil: Unsalted butter is best for the streusel topping. For the muffin batter melted coconut oil, canola oil, or melted and cooled butter all work well.
- Brown Sugar: Brown sugar pairs well with the warming spice of cinnamon and helps the muffins retain their light and airy texture. I also use brown sugar to create the streusel.
How to Prepare the Cinnamon Streusel Gluten-Free Muffins
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Streusel Topping. Combine the gluten-free flour, cinnamon, brown sugar, and salt in a small mixing bowl. Add in the softened butter and using your hands, two forks, or pastry cutter, mix until the mixture is crumbly. Set aside to top muffins.
- Prepare Muffin Batter. Just like traditional muffin batter, it is best to combine the wet and dry ingredients in separate bowls. Then gently fold the wet ingredients into the flour mixture until just combined. This helps to prevent over-mixing the muffin batter, which can cause dense, tough gluten-free muffins. Exactly what we want to avoid!
- Use an Ice Cream Scoop to Portion Muffins. My best tip for scooping muffin batter into a prepared muffin tin is to use an ice cream scoop. This keeps each muffin uniform in size and keeps the mess to a minimum.
- Add Streusel Topping. Evenly sprinkle the streusel topping over each muffin.
- Bake Until Set. You can tell these gluten-free muffins are fully baked, when they are golden and a toothpick inserted into the center comes out clean.
Recipe Modifications
- Change the Flavor: I have tested my recipes for cinnamon applesauce muffins, pumpkin muffins, oatmeal chocolate chip muffins, chocolate zucchini muffins, and peanut butter banana muffins using a 1:1 all-purpose gluten-free flour blend. Each resulted in a fluffy, tender gluten-free muffin.
- Not Gluten-Free? Swap the gluten-free flour blend for all-purpose flour.
- Dairy-Free Gluten-Free Muffins: Use your favorite non-dairy milk and canola or coconut oil for the gluten-free muffin batter. For the streusel, omit the salt and use non-dairy butter (most non-dairy butters have added salt.)
- Egg-Free Gluten-Free Muffins: Replace the eggs with a flax egg substitute by combining 6 tablespoons of water with 2 tablespoons of ground flaxseed. Let that mixture sit for 5-10 minutes prior to adding to the batter.
How to Store Gluten-Free Muffins
- At Room Temperature: Once cooled, store these Gluten-Free Cinnamon Streusel Muffins in an airtight container for up to 3 days at room temperature in a cool, dark space.
- Refrigerate: Transfer the cooled muffins to an airtight container and refrigerate for up to 5 days.
- Freeze: Allow the muffins to cool fully. Once cooled, transfer the muffins to a freezer-safe bag or container, and store in the freezer for up to 3 months.
More Gluten-Free Snack Recipes
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Preheat oven to 375℉ (190℃) and line muffin tin with muffin liners or grease really well.
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Prepare the streusel in a small mixing bowl by combining ½ cup 1:1 gluten-free all-purpose flour blend, ¼ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon kosher salt. Mix in softened 3 tablespoons unsalted butter until just crumbly, using 2 forks or your fingers. Set aside to top muffins.
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In a large bowl, whisk together 1 ½ cups 1:1 gluten-free all-purpose flour blend, ½ cup brown sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon ground cinnamon, and ⅛ teaspoon kosher salt until well combined.
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In a smaller bowl, whisk ¾ cup milk, ⅓ cup canola oil, 2 large eggs, and 2 teaspoons vanilla extract until completely combined.
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Make a well in the center of dry mixture and pour in liquid. Using a gentle hand, fold the batter together until the dry ingredients are just moistened, being cautious to not overmix the batter.
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Scoop ¼ cup of the batter into the prepared muffin tin. Sprinkle the crumble evenly over the muffin, gently pressing the crumble into each muffin.
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Bake the muffins for 15-17 minutes or until a toothpick inserted into the center come out dry.
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Cool on a rack for 10 minutes and then remove muffins from pan. Allow to cool fully before storing.
Dairy-Free: Use non-dairy milk in place of the milk and your favorite non-dairy butter in the streusein place of the butter in the crumb topping.
Crumb Topping: Feel free to skip the crumb topping.
Flour Options: If you are NOT gluten-free, go ahead and make these Cinnamon Streusel Muffins with whole wheat or unbleached flour (it is an equal substitution).
Storage: Store muffins in an air-tight container for 3 days at room temperature or up to 5 days in the refrigerator. The muffins can be frozen for up to 3 months.
Calories: 267kcalCarbohydrates: 43gProtein: 4gFat: 9gCholesterol: 32mgSodium: 132mgPotassium: 135mgFiber: 3gSugar: 19gVitamin A: 45IUCalcium: 112mgIron: 1.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally posted in 2017 and updated in 2025.
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