These Gluten-Free Cinnamon Muffins, with their nutty streusel topping, make a wonderful breakfast, snack, or dessert.
If you’ve spent any time baking gluten-free, you’ve probably had at least one batch of muffins that looked promising, right up until the first bite. Too often, gluten-free muffins come out dense and gummy or crumbly and sandy. It’s frustrating, especially when muffins should be the easy, simple part of baking. Well, that’s why I’m glad you’ve found this recipe!
Table of Contents
These gluten-free muffins weren’t the result of a single perfect attempt. They came from tweaking small details until a warm, moist, and flavorful muffin came to life. What you get here is a muffin that feels like it belongs in a bakery case. The texture is tender but structured, so it holds together without being heavy. The cinnamon comes through enough to be warm and strong, but not overpowering. And the streusel adds just enough crunch to contrast with these soft muffins.
There’s also something especially satisfying about a recipe like this because even though it’s gluten-free and dairy-free, it’s just as simple as you’d expect a muffin recipe to be. Just gather your ingredients, mix, rest, and bake! The step of letting the batter rest (which might feel optional at first glance) turns out to be one of those game-changers that bring you deeper into the world of gluten-free baking.
So whether you’re here because you need a reliable gluten-free recipe, or you’re just in the mood for something warm, cinnamon-filled, and satisfying, you’re in the right place. This one’s been worked through enough times that you don’t have to second-guess it; you can just bake!
Why You’ll Love This Recipe!
These muffins are a little too easy to snack on, so if you want to have leftovers, you’d better double the batch! They have the most wonderful, tender texture that every muffin should have, and are perfect alongside a hot cup of coffee or tea. Here are a few more things you’ll love about these muffins:
- These muffins only need 15 minutes of prep time.
- This recipe is customizable and suitable for many diets and lifestyles.
- 12 delicious muffins will be ready to be enjoyed in about an hour.
- These muffins contain no gluten, no dairy, and very little salt.
- Simple recipe with no complicated ingredients or techniques.
Ingredients at-a-Glance
- Gluten-Free Flour Mix: I use this homemade gluten-free flour mix.
- Granulated Sugar
- Baking Powder
- Xanthan Gum
- Cinnamon
- Salt
- Vegetable Oil
- Vanilla Extract
- Eggs
- Almond Milk
- Brown Sugar
- Walnuts
Measurements for each ingredient, along with instructions for making Cinnamon Muffins, are in the printable recipe card below.
Printable Gluten-Free Cinnamon Muffins Recipe Card
Ingredients
For muffins:
- 260 grams gluten-free flour mix (about 2 cups)
- 150 grams granulated sugar (about 3/4 cup)
- 1 tbsp baking powder
- 1 tsp xanthan gum
- 1 tsp cinnamon
- ½ tsp salt
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 1 cup almond milk, room temperature
For topping:
- 50 grams brown sugar (about ¼ cup)
- 2 tbsp gluten-free flour mix
- ¼ cup walnuts, chopped
- 1 tbsp vegetable oil
- ½ teaspoon cinnamon
Instructions
- Prepare a 12-cup muffin tin by spraying each cup with cooking spray or lining with paper muffin cups. Set aside.
- In a large bowl, add the gluten-free flour mix, granulated sugar, baking powder, xanthan gum, cinnamon, and salt. Whisk until combined.
- In a small bowl, mix together the oil, vanilla, and eggs. Add the milk and whisk to combine.
- Make a well in the center of the large bowl of dry ingredients and add the wet ingredients. Stir just until the mixture comes together.
- Using a ladle, portion the muffin batter into each cup, filling each cup about halfway, then using the rest of the batter to top off each cup so they are all evenly filled.
- Let the batter rest for 20-30 minutes.
- While the batter is resting, make the streusel topping by combining all of the topping ingredients in a small bowl and mixing to create a crumbly texture.
- Toward the end of the rest time, preheat the oven to 350°F.
- Top each muffin with a heaping spoonful of streusel topping.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, or with just a few moist crumbs.
- Let the pan cool on a wire rack for 10 minutes, then remove muffins from the pan to cool completely.
Notes
- Recipe was tested with this flour mix. Other mixes may work, but have not been tested.
- The walnuts may be omitted or replaced with another nut.
- Let the muffin batter rest after it’s been portioned into the pan.
- Muffins store well at room temperature in a sealed plastic bag. For longer storage, freeze in a sealed plastic bag and defrost in the microwave.
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What Makes These Cinnamon Muffins So Soft & Tender
Gluten-free baking has one major challenge: you’re missing gluten. But with this recipe, we’ve put together ingredients that provide hydration, structure, and texture to make these muffins work. Here’s what makes these muffins perfectly soft and tender:
Letting the Batter Rest
Proper hydration is key to enjoying gluten-free baked goods that stay moist and tender. Letting the batter rest before baking allows the gluten-free flour to fully absorb moisture. This step is easy to overlook, but it’s one of the biggest differences between muffins that feel soft and those that feel dry or crumbly.
A Balanced Flour Blend
Good gluten-free blends combine starches for lightness and flours for structure. Too much starch can make baked goods gummy, while too much whole grain can make things dense. The balance is what gives these muffins their light, yet structured texture. That’s why I use this gluten-free flour mix, made with a perfect balance of starches and flours for all your favorite gluten-free baking, like these fluffy cinnamon rolls.
Gentle Mixing
Overmixing doesn’t develop gluten here, but it can lead to dense muffins if the batter is overworked. Stir the muffin batter just until combined for the best result.
Step-by-Step Instructions: Gluten-Free Cinnamon Muffins
Follow along with these step-by-step instructions to have your kitchen smelling like warm cinnamon in no time!
Step 1: Prep for Baking
Gather your ingredients and equipment. Make sure your milk and eggs are at room temperature. Prepare a 12-cup muffin pan by spraying it with cooking spray or lining it with cupcake liners. Set aside. Preheat the oven to 350ºF.
Step 2: Mix the Dry Ingredients
In a large bowl, combine 260g gluten-free flour mix, 150g granulated sugar, 1 tbsp baking powder, 1 tsp xanthan gum, 1 tsp cinnamon, and 1/2 tsp salt. Whisk to combine.
Step 3: Mix the Wet Ingredients
In a medium bowl, add 1/3 cup vegetable oil, 1 tsp vanilla extract, and 2 large eggs. Whisk to combine. Add 1 cup of almond milk and stir.
Step 4: Mix and Pour Batter
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until the batter comes together.
Using a ladle, portion the muffin batter evenly into the 12 muffin cups. Let the batter rest for 20-30 minutes.
Step 5: Make the Streusel
While the batter is resting, make the streusel by combining 50g brown sugar, 2 tbsp gluten-free flour mix, 1/4 cup chopped walnuts, 1 tbsp vegetable oil, and 1/2 tsp cinnamon in a small bowl.
After the batter has rested, sprinkle the streusel over each muffin.
Step 6: Bake and Enjoy!
Bake the muffins in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean or with just a few moist crumbs.
Let the muffins cool in the pan for about 10 minutes, then remove them from the pan to finish cooling completely on a wire rack.
Enjoy!
Pro Tips for Making These Muffins
These are the small adjustments that make a noticeable difference.
Use Room Temperature Ingredients
A good rule of thumb for any recipe is to let all the ingredients come to room temperature before starting. This ensures that everything will combine easily and thoroughly.
Don’t Skip Resting the Batter
Let the batter rest for 20-30 minutes before portioning and baking. Think of it as giving the flour time to activate. It will slowly absorb the moisture during this time, which is essential, especially in gluten-free baking, to create tender baked goods. This small step will dramatically improve the structure and texture of these muffins.
Fill the Muffin Cups Evenly (a ladle helps)
This muffin batter is quite thin, so I’ve found it’s best to use a soup ladle to transfer it from the bowl to the muffin tin cups. This is the least messy method and helps estimate how much batter is going into each muffin tin. A large measuring cup is also an easy way to portion the batter. Evenly portioning the muffin batter ensures that each muffin bakes at the same time.
Avoid Overbaking
Pull the muffins out when a toothpick inserted into the center comes out clean (a few moist crumbs are okay). They’ll continue cooking as they cool, and just slightly underbaking keeps them soft rather than drying them out.
Smart Ingredient Substitutions
Here are a few swaps you can make to adjust this recipe to your lifestyle.
- Gluten-free flour mix: This gluten-free flour mix was used in this recipe. Other mixes may work, but haven’t been tested.
- Granulated sugar: The sugar can be substituted with the Swerve sweetener.
- Xanthan gum: The xanthan gum can be substituted with flax seeds, chia seeds, or guar gum.
- Vegetable oil: Melted butter can be swapped for vegetable oil, but the muffins may not rise as high.
- Eggs: The eggs can be substituted with flax eggs, chia eggs, or JUST egg.
- Almond milk: It can be substituted with another plant milk, such as oat milk.
- Brown sugar: Brown sugar can be substituted with Swerve sweetener (brown variety).
- Walnuts: The walnuts can be omitted or replaced with the nuts of your choice.
How to replace eggs with flax seeds or chia seeds:
Both flax seeds and chia seeds make good egg substitutes. To make the equivalent of one egg, mix 1 tablespoon of ground flax and 3 tablespoons of water until the mixture is thick and slurry-like. Or, if using chia seeds, mix 1 tablespoon with 1/3 cup of water and let it sit for 15 minutes before using. Remember to make the equivalent of 2 eggs for this recipe!
Flavor Variations
Once you have the base recipe down, it’s easy to customize:
- Cinnamon Raisin: For this classic combo, fold about 3/4 cup of raisins into the batter.
- Apple Cinnamon: Fold in small-diced apples for a subtle tartness and extra moisture.
- Chocolate Chip Cinnamon: For this slightly sweeter style, add in 1/2-3/4 cup of chocolate chips.
- Nutty Crunch: Add chopped walnuts or pecans to the batter for extra texture that complements the nutty streusel on top!
Tip: When adding in ingredients like raisins, chocolate chips, etc., toss them in with the dry ingredients first to coat them. This is a great trick to keep them from sinking to the bottom of the muffins during baking.
Best Gluten-Free Flour Blends
Not all gluten-free flours behave the same. Here are a few of my top choices for baking gluten-free.
Homemade Blend
The great part about homemade blends is that they are customizable, but they can also be less predictable. That’s why I suggest working with a tried-and-true homemade recipe like this one. It’s made with a balanced blend of flours and starches that works as a versatile all-purpose flour. Plus, it has no preservatives, additives, or xanthan gum like most store-bought options. It is clean, simple, and easy to use in nearly all your favorite gluten-free recipes!
Store-Bought
I use the homemade gluten-free flour blend from above in 90% of my gluten-free baking. But for a variety of reasons, it’s always good to have a backup plan. Whether you ran out of flour, a recipe calls for something specific, you’re short on time, or you are looking to experiment with a new brand, grocery stores carry lots of gluten-free flour options these days. Here are a few of my favorite store-bought options.
- King Arthur has a variety of gluten-free blends, but this 1:1 flour is the simplest to use in any recipe, and works as a great swap when you’re trying to turn a regular recipe into a gluten-free version.
- Bob’s Red Mill is another brand that I’ve trusted for a long time. They produce high-quality, reliable products, and their gluten-free 1:1 baking flour is no different.
Tip: Keep in mind that both store-bought gluten-free flour options contain xanthan gum. When used in recipes that call for xanthan gum, it is best to reduce or omit the amount specified in the recipe.
Storage, Freezing, and Reheating Tips
Gluten-free goods tend to dry out faster than other baked goods, so proper storage is key to keeping those leftovers at their best.
At room temperature, these muffins are best for 2-3 days, stored in an airtight container. These muffins can be kept in the fridge, which will help them to keep longer (they’re best within 5 days), but this can dry them out and firm up their texture.
These muffins freeze very well, making them perfect for quick, easy breakfast options or last-minute treats for guests. Allow the muffins to cool completely, then store them in a freezer-safe bag or container for 2-3 months.
Reheat the muffins in the microwave or a toaster oven to restore their soft texture and fresh feel. Or for the best of both worlds, microwave the muffin for about 20 seconds, then split it in half and grill it in a skillet with some butter for toasted, crispy edges.
Gluten-Free Cinnamon Muffins FAQs
For more questions about these cinnamon muffins, let us know in the comments below!
Why Are My Cinnamon Muffins Dry?
Dry muffins (and dry baked goods in general) are usually the result of too much flour or overbaking. Measure your ingredients carefully and pull them from the oven when a toothpick inserted into the center comes out clean or with a few moist crumbs. This is the best way to check for doneness and avoid overbaking.
Can I Skip Resting the Batter?
While it is possible to skip the resting step, I don’t recommend it. Gluten-free baking often requires rest times because these flours absorb more moisture than regular wheat flours, so they need more time to fully hydrate and produce tender, moist baked goods. Resting the muffin batter for 20-30 minutes will make a big difference in the final taste of these muffins.
Do I Need Xanthan Gum?
Most gluten-free flour blends you buy at the store already include xanthan gum, so you may not need to add more in some recipes. The homemade flour blend used in this recipe does not include xanthan gum, so we need to add a small amount to help the muffins hold their structure.
Can I Make These Mini Muffins?
Turning these into mini muffins is a fun and easy treat! If you bake them as mini muffins, just reduce the bake time and check them early to avoid overbaking.
Can Cinnamon Muffins Be Frozen?
These cinnamon muffins freeze so well and will keep for 2-3 months in the freezer. Store the cooled muffins in a freezer-safe bag or container and reheat them in the microwave or oven before enjoying!
More on Cinnamon Muffins
There’s something especially rewarding about a recipe like this that proves gluten-free baking doesn’t have to feel like a challenge. When everything comes together just the way it should, with a reliable recipe and your kitchen skills, you stop thinking of this as a gluten-free version and start thinking of it as a really good muffin.
Once you’ve made these a couple of times, you’ll start to make tasty swaps to suit your cravings and notice how easily they fit into everyday life. These muffins are my favorite for everything from quick breakfasts to afternoon snacks, or simple desserts.
However you make them and enjoy them, these muffins are meant to be simple, dependable, and enjoyable. Now all that’s left is to preheat the oven and get baking!
Related Recipes You’ll Love!
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Comment & Share
If you liked this recipe, be sure to let us know in the comments! And don’t forget to print and share the recipe card, too. Happy baking!
