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.
INGREDIENTS
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.
Dry Ingredients
- Gluten-free flour blend - I use my own Gluten-Free Flour Blend. Try it HERE. If you prefer to use a premade blend, any store-bought gluten-free flour blend will work in this recipe. I recommend Bob's Red Mill 1:1 Gluten-Free Flour.
- Xanthan Gum - Most gluten-free baking recipes require xanthan gum or some other binding agent. Many gluten-free flour blends already contain this ingredient. Check your label carefully. If your mix includes this ingredient then omit it from the recipe. If you're using my gluten-free flour blend recipe then you will need it.
- Sea salt
- Baking powder
- Granulated sugar
- Ground Cinnamon
Wet Ingredients
- Dairy-Free Milk - I like using oat milk because of other allergies, but most dairy-free milk will work. I don't recommend using coconut milk as it will adjust the taste. I have also tried rice milk and find the consistency to be too thin.
- Dairy-Free Butter - I use and love Earth Balance dairy and soy-free butter. This brand makes several different kinds so check labels carefully.
- Eggs
Mix-in
- Cinnamon baking chips - Try my homemade recipe HERE.
Crumb Topping
To mix this topping I use a spoon to start, then my hands and fingers to evenly distribute the butter throughout the mixture.
- Granulated sugar
- Brown sugar
- Ground cinnamon
- Gluten-free flour
- Dairy-Free butter - Use 3 tablespoons, chilled, and cut into small cubes.
How to Make Gluten-Free Cinnamon Muffins
This gluten-free muffin recipe is so simple to make. Just follow these steps for the perfect muffin.
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 12-cup muffin pan, or use paper muffin liners. Set the pan aside.
- In a large mixing bowl combine the gluten-free flour blend, xanthan gum (if needed), granulated sugar, salt, cinnamon, and baking powder. Set aside.
- In a separate bowl whisk the milk, eggs, and butter.
- Gradually add the dry ingredients to the wet while whisking. Whisk until the batter is completely combined with no lumps.
- Gently fold the cinnamon baking chips into the batter with a spatula. Set the batter aside.
- In a medium mixing bowl mix the crumb topping (sugar, brown sugar, gluten-free flour, cinnamon, and cold butter cut into cubes). Mix until the mixture is the consistency of wet sand.
- Pour the batter into your prepared muffin pan filling each cup no more than 1/2 full.
- Generously sprinkle the crumb topping over each muffin.
- Bake for 30-35 minutes or until a knife inserted into the center of a muffin comes out clean.
- Remove from the pan and cool on a wire rack.
- Enjoy!
- Store in the refrigerator in an airtight container for up to 1 week. Cool your muffins completely before storing them.
How to Store Gluten-Free Cinnamon Muffins?
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.
Gluten-Free Cinnamon Muffins Recipe
Equipment
- 2 Large mixing bowls
- 1 Medium mixing bowl
- 1 12-cup muffin pan Optional: use a 24-cup mini muffin pan
- Measuring cups
- Measuring spoons
- whisk
- Spatula
- Small spoon
- Cooling rack
- Cooking spray Optional: paper muffin liners
Ingredients
Dry Ingredients
- 1 3/4 cups Gluten-free flour blend See my recipe in notes below.
- 1/2 tsp. Xanthan Gum omit if your flour blend contains this ingredient
- 1 tsp. Sea salt
- 2 tsp. Baking powder
- 3/4 cup Granulated sugar
- 1 tsp. Ground Cinnamon
Wet Ingredients
- 1 cup Dairy-free milk of your choice
- 1 stick Dairy-free butter (melted) I use Earth Balance brand.
- 2 large Eggs
Mix-in
- 1/4 cup Cinnamon baking chips See my recipe in the notes below.
Crumb Topping
- 1/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 1 tsp. Ground cinnamon
- 1/4 cup Gluten-free flour I use my gluten-free flour blend
- 3 tbsp. Dairy-free butter (chilled, cut into small cubes)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 12-cup muffin pan, or use paper muffin liners. Set the pan aside.
- In a large mixing bowl combine the gluten-free flour blend, xanthan gum (if needed), granulated sugar, salt, cinnamon, and baking powder. Set aside.
- In a separate bowl whisk the milk, eggs, and butter.
- Gradually add the dry ingredients to the wet ingredients while whisking. Whisk until the batter is completely combined with no lumps.
- Gently fold the cinnamon baking chips into the batter with a spatula. Set the batter aside.
- In a medium mixing bowl mix the crumb topping (sugar, brown sugar, gluten-free flour, cinnamon, and cold butter cut into cubes). Mix until the mixture is the consistency of wet sand.
- Pour the batter into your prepared muffin pan filling each cup no more than 1/2 full.
- Generously sprinkle the crumb topping over each muffin.
- Bake for 30-35 minutes or until a knife inserted into the center of a muffin comes out clean.
- Remove from the pan and cool on a wire rack.
- Serve and Enjoy!
- Store in the refrigerator in an airtight container for up to 1 week. Cool your muffins completely before storing them.
Notes
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
