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These Trader Joe’s copycat gluten free coffee cake muffins are soft, fluffy, and topped with a buttery cinnamon streusel that gives them that classic coffee cake flavor in muffin form! They're simple enough for weekday breakfasts but special enough for brunch. If you've struggled with dry or gritty gluten-free baked goods, this recipe is designed to fix that. These muffins are moist, tender, and packed with cinnamon streusel in every bite!
Table of Contents
- Quick Look: Gluten-Free Coffee Cake Muffins
- Why You'll Love Gluten Free Coffee Cake Muffins
- Ingredients You'll Need
- How to Make Gluten Free Coffee Cake Muffins with Crumb Topping
- Tips for the Best Gluten Free Coffee Cake Muffins
- Storage and Freezing Tips
- Recipe FAQs
- More Easy Muffin Recipes
- Gluten Free Coffee Cake Muffins Recipe
Quick Look: Gluten-Free Coffee Cake Muffins
- ⏱️ Prep Time: 20 minutes
- 🍳 Cook Time: 24 minutes
- 🕒 Total Time: 44 minutes
- 👥 Servings: 12
- 📊 Calories: ~393 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: oven baked in a muffin tin at 400 degrees F
- 👩🍳 Flavor Profile: soft, fluffy muffins with a cinnamon swirl middle and streusel topping.
- ⭐ Difficulty: Easy make-ahead muffins for on-the-go breakfast or snack!
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Why You'll Love Gluten Free Coffee Cake Muffins
These cinnamon streusel muffins have the same cozy flavor you'd expect from a classic coffee cake, but in an easy grab-and-go muffin! Plus, they taste exactly like everyone’s favorite gluten free coffee cake muffins from Trader Joe’s! The soft muffin base pairs perfectly with the cinnamon streusel topping (just like in these apple cinnamon protein muffins), giving each bite that sweet crumb texture everyone loves!
The texture is what really sets these apart. Gluten-free muffins can sometimes turn dense or dry, but these stay soft and fluffy thanks to the right balance of ingredients and mixing technique (just like my blueberry muffins and lemon poppyseed muffins). The result is a batch of moist muffins that taste as if they came from a bakery.
Ingredients You'll Need
Streusel Topping
- King Arthur Gluten Free 1:1 Flour: This flour blend gives the crumb topping structure while keeping it tender and slightly crisp once baked.
- Granulated sugar: Adds sweetness and helps the streusel develop that classic crumb texture.
- Cinnamon: Brings warm coffee cake flavor to the crumb topping.
- Melted butter: Adds richness and helps the streusel hold together. Substitute coconut oil if needed!
- Vanilla extract: Enhances the sweetness and rounds out the flavor of the crumb topping.
Muffins
- King Arthur Gluten Free 1:1 Flour: Again, a reliable gluten-free flour blend helps create fluffy muffins with a tender crumb.
- Baking powder & baking soda: These two leavening agents help the muffins rise properly and stay light instead of dense.
- Granulated sugar: Sweetens the batter and helps create soft muffins.
- Salted butter: Adds richness and flavor while keeping the muffins moist.
- Eggs: Provide structure and help the muffins hold together.
- Sour cream: Adds moisture and richness while helping create moist gluten free muffins. Plain non-fat Greek yogurt works well as a substitute!
- Milk of choice: Adds moisture to the batter and helps achieve the right consistency.
- Vanilla extract: Adds warmth and enhances the overall flavor.
Cinnamon Sugar Ribbon
- Granulated sugar: Creates the sweet swirl inside the muffins.
- Light brown sugar: Adds depth of flavor and a slightly caramel-like sweetness.
- Cinnamon: Gives the muffins their classic coffee cake flavor.
Vanilla Glaze (Optional)
- Organic powdered sugar: Creates a smooth, sweet glaze for drizzling over the muffins.
- Milk of choice: Thins the glaze to the right consistency!
How to Make Gluten Free Coffee Cake Muffins with Crumb Topping
Step 1: Preheat the oven to 400 degrees. Line a 12-cup muffin tin with liners or spray with cooking oil. Combine the streusel topping ingredients in a small bowl and mix until crumbly. Store in the fridge until ready to use.
Step 2: Make the muffins: Add the gluten-free flour, baking powder, and baking soda to a bowl and mix to combine.
Step 3: In a separate large bowl, add the sugar and butter and use a fork to mix them until combined.
Step 4: Add the 2 eggs, sour cream, milk, and vanilla, and stir until smooth.
Step 5: Add the dry ingredients to the bowl with the wet ingredients and use a spatula to gently combine until smooth.
Step 6: Cinnamon sugar ribbon: Combine the sugar, brown sugar, and cinnamon in a small bowl.
Step 7: Fill each muffin cup about halfway with muffin batter, then add 1 tsp of the cinnamon sugar mixture for the swirl.
Step 8: Top each one with the remaining batter, filling almost to the tops of each muffin cup.
Step 9: Then sprinkle each one with 1-2 tsp of the streusel crumb topping.
Step 10: Bake at 400 for 5 minutes. Reduce the oven temperature to 350 and continue baking for 18-20 more minutes, until a toothpick inserted into the center of each muffin comes out clean. They may need longer depending on whether your oven runs hot or cool. Let them cool completely before adding the optional icing.
Step 11: Glaze: While the muffins are baking, combine the powdered sugar and 1 tbsp milk in a bowl. Add an additional tbsp of milk until the desired consistency is reached.
Step 12: Once the muffins are cooled, drizzle some of the glaze over each one and let it set. Enjoy!
Tips for the Best Gluten Free Coffee Cake Muffins
- Use a 1:1 gluten free flour blend designed for baking. Different blends absorb liquid differently, so choosing the right one makes a big difference!
- Check whether your flour blend already contains xanthan gum. Adding extra when it's not needed can affect the texture.
- Don't overmix the batter! Stir just until everything is combined to keep the muffins fluffy.
- If the batter looks thick, that's normal for bakery-style gluten-free muffins. A thicker batter helps create tall, bakery-style muffin tops.
- Let the muffins cool briefly in the pan before moving them to a cooling rack, so they hold their shape!
Storage and Freezing Tips
- Reheat frozen muffins in the microwave for about 20-30 seconds or warm them in the oven for a freshly baked texture.
- Store the muffins in an airtight container at room temperature for up to two days or in the fridge for up to 5 days.
- To freeze, let the muffins cool completely, then place them in a freezer-safe container or bag. They'll keep well for up to 3 months.
Recipe FAQs
Yes! Use dairy-free butter and a dairy-free yogurt or sour cream alternative. And if you're looking for another dairy-free muffin, try these chocolate chip banana bread muffins next!
This usually happens from overbaking or using too much flour. Measure carefully and remove the muffins once they're set!
If the topping contains too much butter, it can melt during baking. A crumbly texture helps it stay on top.
Overmixing or too little leavening can lead to dense muffins. Mix gently and make sure your baking powder is fresh!
These gluten free coffee cake muffins are soft, fluffy, and packed with cinnamon streusel flavor in every bite. They're easy to make, freezer-friendly, and perfect for breakfast or brunch!
More Easy Muffin Recipes
Homemade McGriddle Muffins
Gluten-Free Mini Muffins (Little Bites Copycat)
Easy Healthy Banana Protein Muffins Recipe
Gluten Free Coffee Cake Muffins
Equipment
Ingredients
Streusel Topping
- ½ cup King Arthur Gluten Free 1:1 flour
- ½ cup granulated sugar
- ½ tsp cinnamon
- ¼ cup melted butter, or coconut oil
- ½ tsp vanilla extract
Muffins
- 2 ¼ cups King Arthur Gluten Free 1:1 flour, 2
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup granulated sugar
- ½ cup salted butter, melted and slightly cooled
- 2 eggs
- ¾ cup sour cream, can also sub plain non-fat Greek yogurt
- ½ cup milk of choice
- 2 tsp vanilla extract
Cinnamon Sugar Ribbon
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- ½ tsp cinnamon
Vanilla Glaze (optional)
- 1 cup organic powdered sugar
- 1-2 tbsp milk of choice
Instructions
- Preheat oven to 400 degrees. Line a 12-cup muffin tin with liners or spray with cooking oil.
- Combine the streusel topping ingredients in a small bowl and mix until crumbly. Store in the fridge until ready to use.
- Make the muffins: Add the GF flour, baking powder, and baking soda to a bowl and mix to combine.
- In a separate large bowl, add the sugar and butter and use a fork to mix them until combined. Add in the 2 eggs, sour cream, milk, and vanilla and stir until smooth.
- Add the dry ingredients into the bowl with the wet ingredients and use a spatula to gently combine until smooth.
- Cinnamon sugar ribbon: Combine the sugar, brown sugar, and cinnamon in a small bowl. Fill each muffin cup about ½ way with muffin batter, then add 1 tsp of the cinnamon sugar mixture for the swirl. Top each one with the remaining batter to fill almost to the tops of each muffin tin, then sprinkle each one with 1-2 tsp of the streusel crumb topping.
- Bake at 400 for 5 minutes. Reduce the oven temperature down to 350 and continue baking for 18-20 more minutes until a toothpick in the middle of each muffin comes out clean. They may need longer depending on whether your oven runs hot or cooler. Let them cool completely before adding the optional icing.
- Glaze: While the muffins are baking, combine the powdered sugar and 1 tbsp milk in a bowl. Add an additional tbsp of milk until desired consistency is reached. Once the muffins are cooled, drizzle some of the glaze over each one and let it set. Enjoy!
Notes
- Use a 1:1 gluten free flour blend designed for baking. Different blends absorb liquid differently, so choosing the right one makes a big difference!
- Check whether your flour blend already contains xanthan gum. Adding extra when it's not needed can affect the texture.
- Don't overmix the batter! Stir just until everything is combined to keep the muffins fluffy.
- If the batter looks thick, that's normal for bakery-style gluten-free muffins. A thicker batter helps create tall, bakery-style muffin tops.
- Let the muffins cool briefly in the pan before moving them to a cooling rack, so they hold their shape!
- Store the muffins in an airtight container at room temperature for up to two days or in the fridge for up to 5 days.
- To freeze, let the muffins cool completely, then place them in a freezer-safe container or bag. They'll keep well for up to 3 months.
- Reheat frozen muffins in the microwave for about 20-30 seconds or warm them in the oven for a freshly baked texture.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Can regular flour be used if you do not them to be gluten free?
Stop what you are doing and just make these. So moist and delicious! They puffed up beautifully and taste divine. I used vanilla Siggis yogurt vs sour cream (all I had!) and unsalted butter in the batter. I had extra topping. Thanks Mary!
Can I make these with regular flour? I don’t need them to be GF. 🙂
I love the Trader Joe muffins but don’t get there often. These muffins are absolutely out of this world. They taste exactly like those with less calories. Thank you for this recipe because I will continue to make these!!