Gluten Free Cinnamon Crumble Muffins
Delight in these easy-to-make and guilt-free gluten-free muffins topped with a delicious cinnamon crumble.
Ingredients
Muffin Base
- 1.5 cups gluten free all-purpose flour
- 0.5 cups sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups milk
Crumble Topping
- 0.5 cups brown sugar
- 1 tablespoon ground cinnamon
- 0.25 cups all-purpose flour for the crumble
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together gluten free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, eggs, vanilla extract, and milk. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- In a separate bowl, mix together brown sugar, cinnamon, and additional flour to make the crumble.
Baking
- Fill each muffin cup halfway with the batter, sprinkle a generous amount of crumble on top, and then add more batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool, then enjoy your gluten free muffins!
Notes
Serve warm with butter or maple syrup. For storage, keep in an airtight container at room temperature for about 3 days or freeze for up to 3 months. Reheat in the microwave for a quick treat!