Description
Delight in these moist and fluffy Gluten Free Coffee Cake Muffins, perfect for breakfast or a sweet snack. Featuring a spiced cinnamon sugar filling, crumbly streusel topping, and a light vanilla glaze, these muffins offer a delicious twist on a classic coffee cake — all while being gluten free and easy to make.
Ingredients
Filling
- 1/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
Streusel Topping
- 1/3 cup brown sugar
- 1/3 cup gluten free all purpose baking flour
- 1 1/2 teaspoons cinnamon
- 1/2 cup butter (cold, cut into small pieces)
Muffin Batter
- 3/4 cup white sugar
- 1/2 cup butter (melted)
- 2 eggs
- 1/2 cup greek yogurt
- 3 tablespoons milk
- 2 teaspoons vanilla extract
- 1 3/4 cup gluten free all purpose baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk (plus more as needed)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin tin with paper liners. Using two muffin tins can help the muffins bake more evenly and fluff up better, but one tin works fine as well.
- Prepare the cinnamon sugar filling: In a small bowl, combine 1/4 cup brown sugar and 1 1/2 teaspoons cinnamon. Set this mixture aside to sprinkle inside the muffins later.
- Make the streusel topping: In another bowl, combine 1/3 cup brown sugar, 1/3 cup gluten free all purpose flour, and 1 1/2 teaspoons cinnamon. Cut in the cold butter until the mixture becomes crumbly and well combined. Set aside.
- Whisk the wet ingredients: In a large mixing bowl, whisk together 1/2 cup melted butter and 3/4 cup white sugar until smooth. Add in the 2 eggs, 1/2 cup Greek yogurt, 3 tablespoons milk, and 2 teaspoons vanilla extract. Continue whisking until the mixture is smooth and combined.
- Add the dry ingredients: To the wet mixture, add 1 3/4 cup gluten free all purpose baking flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Whisk carefully until you have a smooth batter without lumps.
- Layer the muffins: Using a spoon, scoop about 1 1/2 tablespoons of batter into each muffin cup. Sprinkle a teaspoon or two of the cinnamon sugar filling on top of this batter layer. Then, add the remaining batter on top to fill each muffin cup. Use the back of the spoon, lightly greased, to smooth the tops evenly.
- Add streusel topping: Generously sprinkle the streusel mixture over each muffin, using about 1 1/2 to 2 tablespoons per muffin to create a crumbly top.
- Bake: Place the muffin tins on the middle rack of the oven and bake for 22 to 25 minutes. The muffins are done when a toothpick inserted in the center comes out clean. Allow the muffins to cool in the tin for about 15 minutes before transferring them to a wire rack to cool completely.
- Prepare the glaze: While the muffins cool, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract in a small bowl. Add more milk a few drops at a time if the glaze is too thick.
- Glaze the muffins: Once completely cooled, drizzle the vanilla glaze over each muffin. Serve and enjoy your delicious gluten free coffee cake muffins!
Notes
- Using two muffin tins helps muffins bake more evenly and become fluffier, but using one is also fine.
- Make sure butter for the streusel topping is cold for a proper crumbly texture.
- Greek yogurt adds moisture and a slight tang, balancing the sweetness.
- Gluten free flours vary; measure carefully and consider using a blend recommended for baking.
- For a dairy-free option, substitute butter and milk with plant-based alternatives and use a dairy-free yogurt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
