• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Zest for Baking
  • Home
  • Start Here
  • Recipes
    • Bagels
    • Biscuits
    • Bread Machine
    • Cake
    • Cookies
    • Cupcakes
    • Donuts
    • Frostings
    • Muffins
    • Pancakes
    • Quick Bread
    • Rolls
    • Sandwich Bread
    • Scones
    • Snacks
    • Gluten Free Side Dishes
    • Waffles
    • Yeast Breads
  • Resources
    • Baking Tips
    • Gluten Free Flours
    • Using Substitutes
  • About
    • Get 15 Free Gluten Free Bread Recipes!
menu icon
go to homepage
  • Start Here
  • Recipes
  • Resources
  • About
  • Classes & Books
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • Resources
    • About
    • Classes & Books
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • inside shot of a whole white cake
      BEST Gluten Free White Cake Recipe: Moist & Fluffy
    • clear bowl of cornmeal on a counter
      Can You Substitute Cornmeal for Flour? 7 Flour Alternatives
    • inside of flourless banana bread
      Best Flourless Banana Bread: Easy & Gluten-Free
    • bowl of vanilla extract on a white counter.
      Top 10 Brands of Gluten Free Vanilla Extract
    • agar agar powder in a bowl with a measuring spoon nearby
      Top 10 Agar Agar Substitutes for Cooking & Baking
    • brown bowl of coconut sugar.
      21 Best Coconut Sugar Substitutes and How to Use Them
    • glass bowl of corn flour on a counter.
      10 Best Corn Flour Substitutes and How to Use Them
    • inside of flourless peanut butter cookies.
      Soft & Simple Flourless Peanut Butter Cookies
    • inside of an oatmeal chocolate chip muffin on a plate.
      Easy Oatmeal Chocolate Chip Muffins: Kid Friendly Recipe
    • banana oatmeal muffin sitting on a wire rack.
      Crumb-Topped Banana Oatmeal Muffins: Gluten Free & Delicious
    • bowl of almond flour and bowl of almond meal.
      Almond Meal vs. Almond Flour: Similarities and Differences
    • up close slice of brownie.
      Quick Almond Flour Brownies with Just 8 Ingredients
    Home » Recipes » Muffins

    Tender Gluten Free Cinnamon Muffins (Dairy Free)

    Published: Mar 17, 2016 · Modified: Mar 10, 2020 by Christine · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    gluten free cinnamon muffins up close, on a wire baking rack.

    These gluten free cinnamon muffins with their nutty streusel topping make a wonderful breakfast, snack or dessert. These muffins are packed with amazing flavor from cinnamon, vanilla, brown sugar and walnuts! They're extra delicious with a pat of butter on top and a steaming cup of coffee on the side.

    I usually try to make my baked goods as healthy as possible, so I'll add some flax seeds or trim down the sugar content. But these muffins are a bit of a different story. They're not terribly unhealthy - not like a gluten free croissant or a soft sugar cookie, but they are definitely a treat that’ll have you treasuring every bite. The taste is amazing, and so is the smell of them baking. Really, everything about them is amazing. If you start now, you can have a warm batch of muffins ready soon!

    Looking for more gluten free muffins? Check out these zucchini muffins, these apple muffins, and these almond flour banana muffins.

    Jump to:
    • Why this recipe is the best!
    • Ingredients & substitutions
    • Gluten Free Cinnamon Muffins step by step
    • Baking & serving
    • 💭Pro tips for making these muffins
    • Gluten Free Cinnamon Muffins FAQs
    • Other muffin recipes you may like!
    • Recipe

    Why this recipe is the best!

    These muffins are a little too easy to snack on, so just prepare yourself to not have many left over! They have the most wonderful, tender texture that every muffin should have. 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, so you can use another type of nuts or omit them.
    • 12 delicious muffins will be ready to be enjoyed in about an hour.
    • These muffins contain no gluten, no dairy, and very little salt.
    inside of a gluten free cinnamon muffin on a plate.

    Ingredients & substitutions

    • Gluten free flour mix - This gluten free flour mix was tested in this recipe. Other mixes may work but haven't been tested.
    • Granulated sugar - The sugar can be substituted with Swerve sweetener.
    • Baking powder - There is no substitute for the baking powder.
    • Xanthan gum - The xanthan gum can be substituted with flax seeds, chia seeds, or guar gum.
    • Cinnamon - There is no substitute for the cinnamon.
    • Salt - The salt can be reduced or omitted if you are following a low salt diet.
    • Vegetable oil - Melted butter may be swapped with the vegetable oil but the muffins may not rise as high.
    • Vanilla extract - There is no substitute for the vanilla extract.
    • Eggs - The eggs can be substituted with flax eggs, chia eggs, or JUST egg.
    • Almond milk - The almond milk can be substituted with another plant milk, such as oat milk.
    • Brown sugar - The brown sugar can be substituted with Swerve sweetener (brown variety).
    • Walnuts - The walnuts can be omitted or replaced with the nuts of your choice.

    Measurements for each ingredient, along with instructions for making the muffins are in the recipe card below.

    How to replace eggs with flax seeds or chia seeds

    Flax seeds and chia seeds both 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 of chia seeds with ⅓ cup of water and let it sit for 15 minutes before using. Remember to make the equivalent of 2 eggs for this recipe!

    Gluten Free Cinnamon Muffins step by step

    Step 1: Spray a 12-cup muffin tin with cooking spray and set aside. Whisk the gluten free flour mix, sugar, baking powder, xanthan gum, cinnamon and salt in a large bowl.

    Step 2: In a small bowl, mix the oil, vanilla and eggs.

    Step 3: Add the milk and mix again.

    Step 4: Make a well in the center of the dry ingredients and pour in the wet ingredients all at once.

    Step 5: Stir until the mixture comes together, about 30 seconds.

    Step 6: Use a soup ladle to portion the batter into each cup. Fill each cup halfway, then top off each cup with the remaining batter. Let the batter rest for 30 minutes.

    Baking & serving

    Step 7: While the batter rests, mix the topping ingredients in a small bowl. Preheat the oven to 350F.

    Step 8: Top each muffin with a generous spoonful of topping. Bake for 17-20 minutes, and check for doneness at 17 minutes. Cool the pan on a wire rack for 10 minutes, then remove muffins from the pan to cool completely. Enjoy them while fresh!

    💭Pro tips for making these muffins

    1. 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.

    2. Use a ladle to fill the pan

    This muffin batter is quite thin, so I've found it's best to use a soup ladle to transfer the batter from the bowl to the cups of the muffin tin. This is the least messy method!

    3. Rest the batter in the pan

    Make sure you let the batter rest after you've portioned it into the muffin tin. Let it rest for the full 30 minutes so the muffins will rise correctly while they bake.

    4. Remove extra topping from the pan right away

    After the muffins come out of the oven, immediately remove any topping that has melted onto the pan. If it is left too long it will harden and stick to the pan, and who wants to have a more annoying clean-up time than necessary?

    5. Helpful tools

    Here are a few tools that will help you make these muffins:

    • Muffin tin
    • Soup ladle
    platter of gluten free cinnamon muffins.

    Gluten Free Cinnamon Muffins FAQs

    How do you store gluten free cinnamon muffins?

    These muffins store well in a sealed plastic bag at room temperature. They stay soft and tender for several days in a bag!

    Can cinnamon muffins be frozen?

    Yes! If you want the muffins to last longer, put them in a sealed plastic bag and store them in the freezer. When you want to have a muffin, simply defrost it in the microwave and enjoy.

    What is the best gluten free flour mix?

    It depends on whether you want to be a premade mix, or make your own. I make my own and it's super easy! You can learn how to make my gluten free flour mix here.

    Other muffin recipes you may like!

    • inside of a lemon chia seed muffin.
      Tender Lemon Chia Seed Muffins (Gluten & Dairy Free)
    • inside of a flax seed muffin.
      Flaxseed Muffins (Dairy Free)
    • side shot of blackberry muffins
      Almond Flour Blackberry Muffins
    • side shot of inside of a muffin
      Gluten Free Chocolate Chip Muffins {Dairy Free}

    Did you make and love this recipe? Give it your review and star rating rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!

    Recipe

    inside of a gluten free cinnamon muffin on a plate.

    Tender Gluten Free Cinnamon Muffins (Dairy Free)

    Are you ready for the most tender gluten free cinnamon muffin you'll ever eat?! Because this is that muffin! They are incredibly tasty with the perfect crumb - not too soft and not dense.
    5 from 1 vote
    Print Pin Rate
    Course: bread, Breakfast, Main Course, Snack
    Cuisine: American
    Diet: Gluten Free, Low Lactose, Low Salt
    Prep Time: 15 minutes minutes
    Cook Time: 18 minutes minutes
    Rest time: 30 minutes minutes
    Total Time: 1 hour hour 3 minutes minutes
    Servings: 12 muffins
    Calories: 166kcal
    Author: Christine

    Ingredients

    For muffins:

    • 260 grams gluten free flour mix about 2 cups
    • 150 grams granulated sugar about ¾ cup
    • 1 Tablespoon baking powder
    • 1 teaspoon xanthan gum
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • ⅓ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1 cup almond milk

    For topping:

    • 50 grams brown sugar about ¼ cup
    • ¼ cup chopped walnuts
    • 2 Tablespoons gluten free flour mix
    • ½ teaspoon cinnamon

    Instructions

    • Prepare a 12 cup muffin tin by spraying each cup with cooking spray. 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 mix again.
    • Make a well in the center of the large bowl of dry ingredients and add the wet ingredients, all at once. Stir for 30 seconds, until mixture comes together.
    • Using a soup ladle, portion muffin batter into each cup, filling each cup halfway, then using the rest of the batter to top off each cup.
    • Let the batter sit in the pan for 30 minutes.
    • Make the topping by combining the topping ingredients in a small bowl.
    • Toward the end of the rest time, preheat oven to 350F.
    • Top each muffin with a heaping spoonful of topping.
    • Bake for 17-20 minutes, checking for doneness at the 17 minute mark.
    • Remove from the oven and immediately use the tines of a fork to loosen and remove any topping that has melted onto the pan.
    • 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 or may not work.
    • Swerve sweetener may be used in place of the sugar.
    • Flax seed, chia seed or guar gum would make good substitutes for the xanthan gum.
    • Melted butter may be used for the vegetable oil but the muffins may not rise as high.
    • Instead of the eggs, flax eggs, chia eggs or JUST egg may be used.
    • The walnuts may be omitted or replaced with another nut.
    • Let the muffin batter rest after it's been portioned into the pan.
    • Immediately remove any topping that has melted onto the muffin tin, otherwise it will stick to the pan making clean up more difficult.
    • 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.
     

    Nutrition

    Calories: 166kcal | Carbohydrates: 33g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 145mg | Potassium: 131mg | Fiber: 3g | Sugar: 17g | Vitamin A: 46IU | Vitamin C: 0.04mg | Calcium: 95mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! I love baking breads and sharing best practices so that everyone can bake tasty treats too. Zest For Baking (est. 2013) is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

    More about me →


    Fall Baking

    • black bucket of gluten free halloween candy
      Trick or Treat: Gluten-free Halloween Candy (Updated 2023)
    • gluten free thickeners potato starch in a glass bowl
      10 Gluten-Free Thickening Agents Perfect for Baking, Soups and Sauces
    • labeled substitutes for xanthan gum on a piece of parchment paper.
      10 Best Xanthan Gum Substitutes in Gluten-Free Baking
    • up close of dairy free frosting on a spoon
      Easy Dairy Free Chocolate Frosting
    • gluten free dairy free cheesecake on a serving plate
      Gluten Free Dairy Free Cheesecake
    • gluten free breadsticks in a basket
      Soft Gluten Free Breadsticks: Ready to Eat in 45 Minutes

    How to Substitute in GF Baking!

    cover for substitutions ebook

    Gluten Free Baking Help

    • hand holding teaspoon of psyllium husk powder.
      6 Best Substitutes for Psyllium Husk Powder
    • millet flour in a glass bowl.
      The Top Substitutes for Millet Flour
    • bowl of sweet rice flour.
      The 8 Best Sweet Rice Flour Substitutes
    • bowl of cassava flour on a counter.
      7 Best Cassava Flour Substitutes
    • bowl of flour on a counter.
      Top 9 Arrowroot Powder Substitutes
    • teff flour in a white bowl
      Top 4 Teff Flour Substitutes

    More Baking Help

    Footer

    ↑ back to top

    Featured On

    About


    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

    Browse


    • Start Here
    • Guide to Gluten Free Flour Substitutes
    • Alternatives to Xanthan Gum & Guar Gum
    • Gluten Free Oat Flour Substitutes
    • Gluten Free White Bread Recipe
    • Soft Gluten Free Breadsticks
    • Gluten Free Dairy Free Dinner Rolls
    • Millet Flour Biscuits
    • Gluten Free Baking Masterclass
    • Classes & Products

    Information


    About

    Contact

    Privacy

    Terms of Use

    • Instagram
    • Facebook
    • Pinterest

    Copyright © 2023 | Zest For Baking | Privacy Policy