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Gluten Free Coffee Cake Muffins

Gluten Free Coffee Cake Muffins

These gluten free coffee cake muffins are moist, tender, topped with cinnamon streusel and perfect for a mid day pick me up!
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 15 minutes
Total Time 37 minutes
Course Snack
Cuisine American
Servings 12 muffins
Calories 264 kcal

Equipment

  • muffin tin
  • Muffin liners

Ingredients
  

Filling

  • 0.25 cups brown sugar
  • 1.5 teaspoons cinnamon

Streusel

  • 2 tablespoons butter melted
  • 0.33 cups brown sugar
  • 0.33 cups gluten free all purpose baking flour
  • 1.5 teaspoons cinnamon

Muffins

  • 0.5 cups butter
  • 0.75 cups white sugar
  • 2 eggs
  • 0.5 cups greek yogurt
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1.75 cups gluten free all purpose baking flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon cinnamon

Glaze

  • 1 cups powdered sugar
  • 2 tablespoons milk
  • 0.5 teaspoon vanilla

Instructions
 

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a 12 cavity muffin tin with liners and set aside.
  • In a small dish, mix together the brown sugar and cinnamon for the filling and set aside.
  • In a second dish, mix together all ingredients for the streusel until crumbly and well combined. Set aside.
  • In a mixing bowl, whisk together the melted butter and sugar. Add in the eggs, greek yogurt, milk and vanilla. Whisk until smooth.
  • Whisk in the flour, baking powder, baking soda, salt and cinnamon until smooth.
  • Scoop about 1 ½ tablespoons of batter into each muffin tin. Sprinkle each with the cinnamon sugar filling. Top with the remaining muffin batter.
  • Top each muffin with the streusel, about 1 ½- 2 tablespoons on each.
  • Bake on the middle rack for 22-25 minutes or until a toothpick comes out clean.
  • Let cool in the muffin tin for about 15 minutes, then transfer to a wire rack until fully cooled.
  • Whisk together the ingredients for the glaze, adding more milk as needed to thin. Once the muffins have cooled, drizzle on top.

Notes

I used Bob's Red Mill 1:1 flour, but King Arthur also works great!

Nutrition

Serving: 1muffinCalories: 264kcalCarbohydrates: 39gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 28mgSodium: 307mgPotassium: 51mgFiber: 2gSugar: 24gVitamin A: 470IUVitamin C: 0.05mgCalcium: 70mgIron: 1mg
Keyword coffee cake, dessert, Gluten Free Coffee Cake Muffins, Gluten-Free, muffins, snack
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