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Gluten-Free Cinnamon Muffins

These Gluten-Free Cinnamon Muffins are a cozy delight! Moist, fluffy, and perfect for any occasion, they’ll have everyone asking for seconds.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Easy, Gluten-Free, Sweet
Servings: 12 servings

Ingredients

For the Muffins:

  • 1.5 cups 1:1 gluten-free all-purpose flour blend
  • 0.75 cup brown sugar (dark or light)
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon kosher salt
  • 0.75 cup milk (any variety)
  • 0.5 cup canola oil or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the Topping:

  • 0.5 cup 1:1 gluten-free all-purpose flour blend
  • 0.5 cup brown sugar (dark or light)
  • 1 teaspoon cinnamon (for topping)
  • 0.5 teaspoon kosher salt (for topping)
  • 3 tablespoons unsalted butter (softened)

Instructions

  • Step 1: Preheat the Oven. Begin by preheating your oven to 350°F (175°C).
  • Step 2: Prepare the Muffin Tin. Grease a muffin tin with non-stick spray or line it with paper liners.
  • Step 3: Mix the Dry Ingredients. In a large mixing bowl, whisk together the gluten-free flour, brown sugar, baking powder, baking soda, ground cinnamon, and kosher salt until well combined.
  • Step 4: Combine the Wet Ingredients. In another bowl, whisk together the milk, canola oil, eggs, and vanilla extract until smooth.
  • Step 5: Bring It Together. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
  • Step 6: Prepare the Topping. In a small bowl, combine the gluten-free flour, brown sugar, cinnamon, kosher salt, and softened butter. Mix until crumbly.
  • Step 7: Fill the Muffin Tin. Spoon the muffin batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the topping mixture over each muffin.
  • Step 8: Bake. Bake for 18-20 minutes, or until a toothpick comes out clean.
  • Step 9: Cool. Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Notes

  • These muffins freeze wonderfully, store in a freezer-safe bag for up to 3 months.
  • To make them dairy-free, substitute with plant-based milk and oil.
  • For a lower sugar version, reduce the brown sugar by half.