These gluten free coffee cake muffins with everyone's favorite crumble mixed into the batter and baked on top make any breakfast special. You can't beat that tender crumb and nubby topping!
Delicate and tender, these muffins are easy to whip up and really make breakfast or brunch, or that peaceful afternoon coffee break extra special.
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Why you'll love these coffee cake muffins
This cinnamon coffee cake muffins recipe has the most tender vanilla cake-style crumb, but because it's a muffin, it's a little more dense and hearty. There's no coffee in the batter, since that's not how Americans think of coffee cake (it's made to be enjoyed with coffee, not baked with coffee!).
The thing that really makes these coffee cake muffins special, though, is that most of the crumble topping is, well, not just a topping. It's baked right into the muffin batter, and holds its shape like it does when it's baked on top. After all, the topping is everyone's favorite part!
The muffins smell amazing thanks to the cinnamon, and they've got an indulgent texture thanks to the crumble top that you just won't be able to resist.
The difference between muffins and quick bread loaves
When I share a recipe for a quick bread loaf or cake, I’m often asked if you can make the recipeas muffins or cupcakes instead. When I post a recipe for muffins or cupcakes, well, you get the idea.
But a muffin is not a quick bread loaf and a cake is not a cupcake—and I promise I’m not trying to be difficult! This is also not something that’s unique to gluten free baking at all. The same holds true for conventional baking.
Just so we’re all on the same page, a “quick bread” is a baked product you make with chemical leaveners such as baking powder and baking soda, not yeast. Much of baking (muffins, cakes, cupcakes, quick bread loaves) falls into this category. The difference is in the shape and size.
A muffin batter is less stable than a loaf of bread, since you make it in individual wells in a muffin tin. Batter and dough bake in the oven from the outside in. When making a quick bread loaf, it takes considerably longer to cook all the way to the center.
Sometimes, a muffin recipe will work well enough as a loaf or in a cake pan instead of a muffin tin. But it’s hard to predict, so I never like to promise! That’s why this recipe for gluten free coffee cake muffins is completely separate from our recipe for a gluten free coffee cake. If you want a whole coffee cake, then I'd definitely recommend that recipe over this one.
How to make these gluten free coffee crumble muffins
As much as I love a one-bowl recipe, these muffins just don’t lend themselves to that method. If you’re like me, once you understand the general idea of a recipe method, you can basically figure out the steps for yourself.
We begin with a simple crumble recipe that is made first so that it has time to chill in the refrigerator. You mix brown sugar and shortening with a fork until you get a nice paste, then add gf flour and salt.
To make the muffin batter, whisk the dry ingredients (gf flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon) together and set aside.
Then, beat the butter, granulated sugar, eggs, and vanilla well in a large mixing bowl. Add the dry ingredients in batches, alternating with buttermilk. Since the batter is quite thick, mix the final third of dry ingredients by hand.
Finally, fold most of the refrigerated crumble (reserving about one quarter to use as a topping) into the muffin batter. Divide the batter among prepared wells of a standard 12-cup muffin tin, and scatter the remaining crumble on top.
Why we mix most of the crumble topping into the batter
Everyone’s favorite part of coffee cake is the crumble. It’s a brown sugar shortbread-like mixture that bakes crisp tender and is best when paired with the most tender, gluten free cake.
When baked into a cake or quick bread loaf, the crumble pieces are thick and generous. For these standard-sized muffins, rather than a simple gluten free muffin with a crumble topping, most of the crumble topping is mixed into the batter.
The crumble pieces in the batter hold their shape during baking, adding flavor and extra pockets of sweetness to the cakes themselves. The crumble pieces on top add that crisp-tender texture that let you know it’s a real coffee cake. The best of everything!
Tips for making gluten free cinnamon crumb cake muffins
Before we get to the recipe, I have a few simple tips that will stand you (and your muffins) in good stead and help make sure you get the best possible baked goods.
Don't overmix your batter
After adding most of the crumble topping to the batter, fold the crumble in to the rest of the batter by hand, so the crumble clumps don't get crushed. You want them to stay whole in the oven, like chopped nuts would do.
Give your crumb topping a gentle press
After you add the remaining topping to the top of the batter in each muffin well, press it down gently to help it adhere to the batter. That way, it won't fall off when you go to eat it, or even when you remove the muffin cups.
Don't overfill your muffin wells
The muffin wells should be nearly full, but not overflowing when the batter is raw, so you leave some room for rising. If your muffin wells are too small to accommodate all the batter in a standard 12-cup tin, bake the remaining batter in another tin.
How to store gf cinnamon coffee cake muffins
These muffins, once baked and cooled, will stay fresh at room temperature when covered for a couple of days. Just be sure to enclose them in something like plastic wrap or a sealed container. Avoid refrigerating them since that will dry them out.
Freezing gluten free crumb cake muffins
For longer storage, these muffins freeze very well. Just place them in a single layer on a small rimmed baking sheet or another flat surface that can fit into your freezer. Freeze them fully, and then pile the frozen muffins into a freezer-safe container or bag. They'll keep for at least 2 months if sealed well.
Defrost the muffins at room temperature, covered, or place in the microwave for 30 seconds or less. Try sprinkling lightly with water before microwaving a frozen muffin to help it retain moisture.
Gluten free cinnamon coffee cake muffins: substitutions
Gluten free, dairy free muffins
Although the crumble topping does not contain any, the muffin batter contains two types of dairy. You can replace them both with dairy free alternatives easily.
You should be able to replace the butter in the muffin batter with Earth Balance buttery sticks, which always seems to be the easiest butter replacement to find. If you have my favorite vegan butter made by Melt brand, I would use that. I wouldn't recommend coconut oil, as it behaves differently than butter and vegan butter, so I can't guarantee the results.
In place of the buttermilk in the muffin batter, I recommend using my favorite buttermilk replacement which is great if you’re dairy-free, and also great if you simply don’t have buttermilk on hand. Buttermilk can always be replaced with half plain yogurt (non-dairy plain yogurt if you’re dairy-free) and half milk (non-dairy milk if you’re dairy-free).
Gluten free, egg free muffins
Since there are two eggs in this recipe, you should be able to replace each of them with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). Since they’re pale muffins, you may see some colored chia seed flecks.
Gluten free, corn free muffins
If you cannot have corn, try replacing the cornstarch with arrowroot or potato starch.
More delicious mix-ins
In place of some of the crumble topping mixed into the muffin batter, you can try adding a few miniature chocolate chips, dried cranberries, or chopped nuts. Avoid adding anything that adds moisture, like blueberries, which these muffins aren't designed to hold.
FAQs
What makes a coffee cake different from a regular cake?
The thing that makes a coffee cake stand out the most from other cakes is the crumbly, sweet streusel topping. In these muffins, the streusel is mixed in to the batter, plus added on top.
What do gluten free coffee crumb cake muffins taste like?
These muffins taste like a sweet yellow cake that's studded in the middle and on top with brown sugar-sweetened, nubby crumble.
What's the best gluten free flour for gf coffee cake muffins?
The best all purpose gluten free flour blend for the streusel topping is my favorite all around gf blend, Better Batter classic blend. We add some cornstarch to Better Batter for the cake batter for more of a cake flour effect, which adds some tenderness.
Do coffee cake muffins have coffee in them?
No, coffee cake muffins are made to be enjoyed along with a cup of coffee, but don't have coffee in them!
Can I use this recipe to make a single loaf?
No, this recipe is only appropriate for making muffins, and can't be used as is to make a loaf of coffee cake. If you'd like a similar quick bread baked as a loaf, try our recipe for gluten free cinnamon swirl bread or, for a streusel topping, too, try our gluten free blueberry muffin bread. You could also try adding the streusel topping to the cinnamon swirl bread!
Can I omit the crumble topping from this gf coffee cake muffin recipe?
Yes, you can leave off the crumble from the top of the muffins, but I don't know how the recipe will work without the “topping” that's folded into the muffin batter. You can try replacing the crumble in the batter with miniature chocolate chips or chopped nuts.
Can homemade coffee cake muffins be left out overnight?
Yes, you can leave baked and cooled muffins on the kitchen counter at room temperature overnight, and enjoy them for breakfast the next morning. Just make sure they're wrapped up tightly or covered well, so they don't dry out!
Gluten Free Coffee Cake Muffins Recipe | with a Streusel Topping
Equipment
- Stand mixer with paddle attachment or handheld mixer
Ingredients
For the crumble
- ½ cup (109 g) packed light brown sugar
- 4 tablespoons (48 g) non hydrogenated vegetable shortening I use and recommend Spectrum brand
- ½ cup (70 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
- ¼ teaspoon xanthan gum (omit if your blend already contains it)
- ⅛ teaspoon kosher salt
For the muffin batter
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- ¼ cup (36 g) cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¾ cup (150 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter at room temperature
- 1 teaspoon pure vanilla extract
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 cup (8 fluid ounces) buttermilk at room temperature
Instructions
Prepare the crumble.
- In a medium-size bowl, place the brown sugar and shortening and mix until creamy and well-combined. Add the flour, xanthan gum, and salt, and mix until coarse crumbs form.
- Place the crumble in the refrigerator to chill while you make the muffin batter.
- Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin and set it aside.
Make the muffin batter.
- In a medium-sized bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and cinnamon, and whisk to combine well. Set the bowl aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, place the butter and granulated sugar and beat on medium-high speed until very well-combined.
- Add the vanilla and eggs, and beat until light and fluffy.
- Add 1/3 of the dry ingredients, then half of the buttermilk, beating to combine after each addition.
- Add half of the remaining dry ingredients and then the remaining buttermilk, beating to combine in between.
- Add the final dry ingredients and, if using a hand mixer, mix by hand just until combined since the batter will very thick and will climb up the beaters. If using a stand mixer, beat until just combined.
Add the crumble topping.
- Remove the crumble topping from the refrigerator, crumble about 3/4 of the mixture into the batter and fold in with a spatula until the mix-in is evenly distributed throughout the batter.
- Divide the batter evenly among the 12 prepared muffin cups, and smooth the tops of the batter with wet fingers. Scatter the remaining crumble evenly on top of all the wells, and press gently to help the crumble adhere to the wet batter.
Bake the muffins.
- Place the muffin tin in the center of the preheated oven and bake until the tops of the muffins spring back when pressed gently in the center and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (about 20 minutes).
- Allow to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Jake says
This recipe looks amazing. I’ve never really explored a lot of gluten free things. I was a little confused by the egg weighed out of shell part. Thank you so much for a wonderful recipe:)
Ellen behringer says
Made these today. I didn’t have any shortening, although I thought I did when I started, so I used butter instead and it was fine. These are really delicious. I put some in the freezer and we’ll see how that goes.
Betty says
Hi Nicole. I’d love to try this recipe, but I’ve never seen Spectrum here.
Is there any other ‘shortening’ l can use?
Nicole Hunn says
Hi, Betty, you can try using virgin coconut oil (the kind that’s solid at cool room temperature) in place of the shortening, or Crisco shortening itself. I’m afraid all the other shortening brands I’ve tried just don’t taste great in baking and/or don’t behave as expected.