Gluten Free Coffee Cake Muffins
These 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!
Servings: 12 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
Serving: 1muffin | Calories: 393kcal | Carbohydrates: 60g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 228mg | Potassium: 54mg | Fiber: 3g | Sugar: 41g | Vitamin A: 503IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 1mg