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! They’re easy to make, perfectly sweet and make for the best grab and go snack!
My gluten free coffee cake is such a staple brunch recipe, but lately I’m all about muffins so we naturally had to tweak it into some gluten free coffee cake muffins! These muffins have a layer of cinnamon sugar swirled inside, are topped with a simple buttery cinnamon sugar streusel and then an optional vanilla glaze on top.
These can easily be made dairy free and are of course already gluten free! They’re the perfect mid day pick me up or sweet breakfast with your morning coffee. If you love this recipe, try my bakery style gluten free chocolate chip muffins next or serve with my gluten free quiche for an Easter brunch!
Tips before we get started
- Feel free to mix in some blueberries, chopped walnuts or even chocolate chips to the batter! I suggest about 2/3 cup! If using blueberries, you may need to increase the bake time by a few minutes to account for the added moisture.
- As always, be sure to spoon and level the flour to measure. This will ensure you do not end up with more flour than needed which can lead to dry muffins.
How to make coffee cake muffins
Preheat the oven to 350 degrees Fahrenheit. Line a 12 cavity muffin tin with liners and set aside. I used two tins with 6 muffins each because it helps them get a bit fluffier, but if you only have one that’s totally fine!
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, then whisk in the flour, baking powder, baking soda, salt and cinnamon until smooth.
Scoop about 1 1/2 tablespoons of batter into each muffin tin. Sprinkle each with the cinnamon sugar filling. Top with the remaining muffin batter. Use the back of the spoon to spread smooth- it helps to grease the spoon a bit.
Top each muffin with the streusel, about 1 1/2- 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. Enjoy! Enjoy and try my gluten free zucchini muffins or raspberry chocolate chip muffins next!
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Key ingredients and swaps
FLOUR. We’re sticking with just one gluten free flour for this coffee cake to keep it simple. I used Bob’s Red Mill 1:1 Baking flour which I recommend.
BUTTER. Butter adds a rich flavor and moisture to this gluten free coffee cake. For the best flavor, I recommend sticking with butter and not coconut oil. If you need to be dairy free, Earth Balance works well!
SUGAR. You need both white and brown sugar for this recipe. I do not recommend any sugar substitutes here.
EGGS. Two eggs will help bind all ingredients together and give this cake a deliciously fluffy texture. I do not recommend any subs here, the eggs are key to keep the muffins fluffy and help them rise!
YOGURT & MILK. Greek yogurt adds so much moisture to these gluten free coffee cake muffins. You can use dairy or non-dairy greek yogurt and milk. If using dairy free, I like the kite hill brand. If you do not have greek yogurt, sour cream works well too!
CINNAMON SUGAR. We’ll add a layer of cinnamon sugar between the regular batter to give that classic coffee cake muffin swirl.
STREUSEL. The cinnamon streusel on top is made with just flour, sugar, cinnamon and butter. Classic but so so good!
How to store
Once prepared, this recipe will keep at room temperature for about 3 days. I suggest storing it in a container to keep it fresh and moist. You can also store it in the fridge for up to 5 days and reheat in the microwave or oven as desired
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Gluten Free Coffee Cake Muffins
by: claire cary
Equipment
Ingredients
Filling
- ¼ cup brown sugar
- 1 ½ teaspoons cinnamon
Streusel
- 2 tablespoons butter melted
- ⅓ cup brown sugar
- ⅓ cup gluten free all purpose baking flour
- 1 ½ teaspoons cinnamon
Muffins
- ½ cup butter
- ¾ cup white sugar
- 2 eggs
- ½ cup greek yogurt
- 3 tablespoons milk
- 2 teaspoons vanilla extract
- 1 ¾ cup gluten free all purpose baking flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 12 cavity muffin tin with liners and set aside. I used two tins with 6 muffins each because it helps them get a bit fluffier, but if you only have one that’s totally fine!
- 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 1/2 tablespoons of batter into each muffin tin. Sprinkle each with the cinnamon sugar filling. Top with the remaining muffin batter. Use the back of the spoon to spread smooth- it helps to grease the spoon a bit.
- Top each muffin with the streusel, about 1 1/2- 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. Enjoy!
Notes
Comments
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I just made this recipe! I was excited since I had great success with the gluten-free coffee cake recipe. I needed to double it, but I didn’t have enough yogurt, so I added more milk. I don’t think I’d do that again. It was still really good and my co-workers liked it though. Great recipe!!
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These gluten free coffee cake muffins look really tasty. Do they hold up well for a brunch spread?
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I’d prep them no more than 24 hours in advance!
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