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These gluten-free cinnamon muffins are simple, light, and delicious. With warm cinnamon goodness and a touch of sweetness in every bite, these will easily be your new favorite breakfast.
My family loves when I make muffins. I often make a double batch and keep them in the refrigerator or freezer for an easy breakfast on busy mornings. For this gluten-free muffin recipe, I add in my cinnamon baking chips for an extra burst of cinnamon flavor in every bite. The warm cinnamon flavor and sweetness from the crumb topping make these gluten-free cinnamon muffins irresistible. Try them today and see for yourself.
The ingredients in these gluten-free cinnamon muffins are gluten and dairy-free but substitute other ingredients based on your family's preferences and allergy needs.
To mix this topping I use a spoon to start, then my hands and fingers to evenly distribute the butter throughout the mixture.
This gluten-free muffin recipe is so simple to make. Just follow these steps for the perfect muffin.
First, cool your muffins completely. Place them in an airtight container and store them in the refrigerator for up to 1 week. To freeze your muffins, wrap each muffin in plastic wrap then place them into a large freezer-safe storage bag. Freeze the muffins for 2-3 months.
If you like this recipe try my Gluten-Free Apple-Cinnamon Muffins.
DID YOU MAKE THE MUFFINS? Let me know how they turned out with a comment below! I love to hear from you.
Blessings, Laura xo