Printable Gluten-Free Cinnamon Muffins Recipe Card
These cinnamon muffins are the perfect balance of warm flavors, tender texture, and sweet, nutty streusel topping. It's a gluten-free and dairy-free match made in heaven!
Servings: 12 muffins
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.
