Perfectly fluffy and delicious coffee cake muffins made gluten-free, with a dairy-free option as well! They’re irresistibly soft, sweet, and complete with a cinnamon streusel topping. I especially love enjoying a warm gluten-free muffin with my coffee in the morning – there’s no better way to start the day!
What You’ll Need For This Recipe
Gluten-Free All Purpose Baking Flour – I use Bob’s Red Mill Gluten Free 1-1 Baking Flour in most of my gluten-free baking recipes. It bakes up beautifully and can pretty much be used as a 1:1 swap for regular all purpose flour! However, you can use any gluten-free all purpose baking flour you’d like. Though when it comes to gluten-free flours, it’s super important to the integrity of your bake that your flour contains xanthan gum. Xanthan gum creates structure and will essentially hold these muffins together. Therefore, if your gluten-free flour doesn’t have xanthan gum, supplement it with 1 teaspoon of xanthan gum in this gluten-free coffee cake muffins recipe.
Butter – Any butter you’d like will work here! Salted, unsalted, and non-dairy butter all bake perfectly in this recipe. When it comes to salted butter, I truly don’t believe any butter has enough salt in it to make any difference in a recipe. So, feel free to use whatever butter you have on hand!
Eggs – Bring your eggs to room temperature before getting started on this delicious breakfast or snack recipe. By doing this, we reduce the risk of the cold eggs re-solidifying the melted butter. It’s also always a great rule-of-thumb to have all ingredients at room temperature before starting on any baked goods recipe!
Top Tips
- You can freeze leftover gluten-free muffins for up to 3 months! I currently have half my batch in the freezer right now, ensuring they don’t go bad before I have a chance to eat them. Though for muffins you plan on eating right away, simple store them in an airtight container at room temperature for up to 1 week.
- Avoid over-mixing the batter, as this could result in tough and chewy muffins! Therefore, when folding the wet ingredients into the dry, simply mix until no more flour pockets remain. Once just combined, put down the spatula and head straight into the next step!
- These muffins are best enjoyed warm! So to warm them up after baking, I recommend either popping them in the microwave for 10-15 seconds, or into the toaster for a couple of minutes. Once warm, they’re irresistibly soft and flufy!
Adjust This Recipe To Your Dietary Needs
Make it Vegan – While I haven’t tried this variation myself yet, you may be able to get away with replacing the eggs in these muffins with a vegan egg substitute. I’ve used the Bob’s Red Mill Vegan Egg Substitute in other recipes, and have almost always found it successful. Flax eggs might work here as well, though expect a slightly more dense gluten-free muffin if going that route.
Cut the Recipe in Half – This recipe makes 24 gluten-free coffee cake muffins, but if that sounds like too much for you, you can easily cut this recipe in half! That’s right, use half of all ingredients listed for just 12 perfect muffins.
Use Regular Flour – Feel free to simply swap the gluten free all purpose flour for regular all purpose flour in this recipe.
Other Delicious Mix-Ins
Instead of the cinnamon and streusel topping, feel free to add one of the following to your gluten-free muffins:
- Blueberries
- Sliced Bananas
- Chocolate Chips
- Cranberries and Orange Zest
- Lemon Juice and Poppyseeds
- Strawberries
- Raspberries
- or simply leave them plain!
Perfect Gluten-Free Coffee Cake Muffins
Course: BreakfastDifficulty: Easy24
servings10
minutes20
minutes30
minutesPerfectly fluffy and delicious coffee cake muffins made gluten-free, with a dairy-free option as well! They’re irresistibly soft, fluffy, sweet, and complete with a cinnamon streusel topping. I especially love enjoying a warm gluten-free muffin with my coffee in the morning – there’s no better way to start the day!
Ingredients
- For the gluten-free muffins:
3 cups gluten-free all purpose baking flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
1 cup butter, melted (I used non-dairy butter)
3/4 cup milk (I used non-dairy almond milk)
3 eggs, at room temperature
1 teaspoon vanilla extract
- For the crumb topping:
1 cup gluten-free all purpose baking flour
1 cup brown sugar
1/2 cup butter, softened
1 teaspoon cinnamon
Directions
- Preheat oven to 350° Fahrenheit and line a muffin tin with cupcake liners.
- Mix together the flour, baking powder, cinnamon, and salt in a large bowl.
- In a separate bowl, whisk together the sugar, melted butter, milk, eggs, and vanilla extract.
- Slowly pour the wet ingredients into the dry ingredients, mix until just combined. Fill each muffin mold with about ¼ cup of batter.
- Mix together all crumb topping ingredients in a bowl, then sprinkle over each muffin.
- Bake for 20-25 minutes or until a toothpick inserted down the center of a muffin comes out clean. Let cool in tin for 10 minutes before transferring to a wire cooling rack to cool completely.
Notes
- Gluten-Free All Purpose Flour: I used Bob’s Red Mill Gluten Free 1:1 Baking Flour.
- Butter: I used Earth Balance Vegan Buttery Sticks to make this recipe dairy-free.
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