Bake the best gluten free coffee cake muffins with a tender crumb, cinnamon sugar swirl, and buttery streusel topping. Perfect for breakfast, brunch, or an afternoon treat

Introduction

If you’ve been searching for a bakery-style muffin that’s gluten free, soft, and full of flavor, these Gluten Free Coffee Cake Muffins are the answer. With layers of cinnamon sugar, a moist muffin base, and a buttery streusel crumble on top, they taste just like traditional coffee cake – only without the gluten.

Whether you’re planning a cozy weekend breakfast, a brunch with friends, or simply want a sweet treat to enjoy with your morning coffee, with gluten free coffee cake muffins delivers the perfect balance of texture and flavor. Best of all, it’s simple to make and comes together with basic pantry ingredients.

Why You’ll Love These Muffins

• Bakery-style flavor – tender muffins with cinnamon sugar swirls.
• Naturally gluten-free – made with a tested flour blend.
• Easy to make – perfect for both beginners and experienced bakers.
• Freezer-friendly – make ahead and enjoy anytime.
• Versatile – great for breakfast, brunch, or dessert.

Ingredients You’ll Need

For the Muffins:

• 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ¾ cup sour cream (or plain Greek yogurt)

For the Cinnamon Sugar Filling:

• ¼ cup brown sugar
• 1 teaspoon ground cinnamon

For the Streusel Topping:

• ½ cup gluten-free flour blend
• ⅓ cup brown sugar
• 1 teaspoon cinnamon
• ¼ cup cold unsalted butter, cubed

Step-by-Step Instructions

Step 1: Prepare the oven and pans

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.

Step 2: Make the streusel topping

In a bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter with a fork or pastry cutter until crumbly. Set aside.

Step 3: Mix the cinnamon sugar filling

In a small bowl, mix brown sugar and cinnamon together.

Step 4: Prepare the muffin batter

1. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
2. In a separate bowl, cream butter with granulated sugar and brown sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Mix in half the flour mixture, then sour cream, and finally the remaining flour mixture until just combined.

Step 5: Assemble the muffins

Fill each muffin cup halfway with batter. Sprinkle with cinnamon sugar filling. Top with remaining batter, then sprinkle generously with streusel topping.

Step 6: Bake

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before serving.

Expert Tips for Perfect Muffins

• Use a high-quality gluten-free flour blend with xanthan gum for the best texture.
• Do not overmix the batter; this keeps muffins light and fluffy.
• For extra moisture, substitute half the butter with oil.
• Freeze baked muffins in an airtight container for up to 2 months.

Variations

• Dairy-Free Version: Use dairy-free butter and coconut yogurt instead of sour cream.
• Nutty Crunch: Add chopped pecans or walnuts to the streusel topping.
• Mini Muffins: Bake in a mini muffin tin for 12–14 minutes.
• Glaze Option: Drizzle with a simple vanilla glaze for a sweeter finish.

What to Serve with Coffee Cake Muffins

These muffins pair beautifully with:

• Hot coffee or espresso
• Herbal tea or chai latte
• Fresh fruit or a smoothie for a balanced breakfast

Storage and Freezing Instructions

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for 5 days.
• Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight or warm in the microwave.

Frequently Asked Questions

Q: Can I make these muffins without sour cream?
Yes, you can substitute plain Greek yogurt for similar results.

Q: What’s the best gluten-free flour to use?
A 1:1 gluten-free baking blend that includes xanthan gum works best (e.g., Bob’s Red Mill 1:1).

Q: Can I make these muffins dairy-free?
Yes, substitute with dairy-free butter and yogurt alternatives.

Q: How do I keep gluten-free muffins from drying out?
Don’t overbake and store them properly in an airtight container.

These Gluten Free Coffee Cake Muffins are everything you want in a breakfast or snack – soft, moist, and full of cinnamon flavor with a crunchy streusel topping. Easy to prepare and freezer-friendly, they make the perfect treat for busy mornings or cozy weekends.

Bake a batch today and enjoy the warm, comforting flavor of homemade coffee cake in muffin form – no gluten required.

Instructions

Step 1: Decide Your Muffin Tops

• If you want tall dome-shaped muffins, preheat your oven to 425ºF.
• For regular muffin tops, preheat to 350ºF.
• Always use the bake setting (not convection) and place the rack in the center of the oven.

Step 2: Prepare the Dry Ingredients
In a large mixing bowl, whisk together:

• 2 cups gluten-free flour blend
• ½ cup cane sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt

Tip: If your blend already includes xanthan gum, no need to add extra. If not, add ¾ teaspoon xanthan gum.

Step 3: Prepare the Wet Ingredients
In a separate bowl, whisk until combined:

• 6 tablespoons melted unsalted butter (slightly cooled)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1¼ cups milk (dairy or non-dairy)

⚡ Make sure the butter isn’t too hot, or it may scramble the eggs.

Step 4: Combine Wet & Dry
Pour the wet ingredients into the dry. Stir gently with a spoon or spatula — do not overmix, or your muffins may turn dense and gummy.

Step 5: Make the Crumb Topping
In a small bowl, mix with a fork:

• ¾ cup gluten-free flour blend
• ¾ cup brown sugar
• 2 teaspoons ground cinnamon
• ½ cup softened unsalted butter

Chill the crumb mixture in the freezer while you prep the muffins. This helps the topping stay clumpy while baking.

Step 6: Fill the Muffin Pan

• Line muffin cups with parchment paper liners (they prevent sticking better than paper liners).
• Fill each cup about ¾ full with batter.

Step 7: Add the Crumb Topping

• Remove topping from the freezer and fluff with a fork.
• Generously sprinkle over each muffin and gently press down so it sticks.
• Double the topping if you love extra crumbs!

Step 8: Bake the Muffins

• For Dome Tops: Bake at 425ºF for 5 minutes, then (without opening the oven) reduce the temperature to 350ºF and bake 15–20 minutes more.
• For Regular Tops: Bake at 350ºF for 20–25 minutes.

Check doneness with a toothpick — if it comes out clean, they’re ready!

Step 9: Cool the Muffins

• Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool.

Notes & Tips

• Tested with King Arthur Measure for Measure and Bob’s Red Mill 1:1 GF Blend. Other blends should work too.
• Rule of thumb: If the batter is too thin → add flour. If it’s too thick → add milk.
• If your flour blend doesn’t contain a binder, add ¾ teaspoon xanthan gum.
• Make it dairy-free with plant-based butter and milk.

Nutrition (per muffin)

• Calories: 318 kcal
• Carbs: 43 g
• Protein: 5 g
• Fat: 16 g (Saturated 9 g)
• Cholesterol: 63 mg
• Fiber: 3 g
• Sugar: 23 g
• Calcium: 105 mg | Iron: 1 mg