Gluten-Free Crumb Cake Muffins

why make this recipe

Gluten-Free Crumb Cake Muffins are a fantastic treat for anyone who loves a sweet breakfast or snack but needs to avoid gluten. These muffins are soft, moist, and topped with a delightful crumb topping that adds a crunch and sweetness. They’re perfect for a quick grab-and-go breakfast or served alongside coffee for a lovely brunch. Plus, they are easy to make and require simple ingredients that you may already have at home.

how to make Gluten-Free Crumb Cake Muffins

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 cup granulated sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 cup crumb topping

Crumb Topping Ingredients:

• ½ cup gluten-free all-purpose flour
• ½ cup brown sugar
• ¼ cup unsalted butter, softened
• 1 teaspoon cinnamon

Directions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it to prevent sticking.
2. In a large bowl, mix the gluten-free flour, granulated sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the melted butter, eggs, vanilla extract, and sour cream.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix.
5. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
6. In a small bowl, mix the crumb topping ingredients together until crumbly.
7. Sprinkle the crumb topping over each muffin.
8. Bake for 18-20 minutes or until a toothpick comes out clean from the center of a muffin.
9. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

how to serve Gluten-Free Crumb Cake Muffins

Enjoy these muffins warm or at room temperature. They are delightful on their own, but you can also serve them with a side of fresh fruit or a dollop of yogurt. These muffins pair wonderfully with coffee or tea for a comforting afternoon snack.

how to store Gluten-Free Crumb Cake Muffins

Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just place the cooled muffins in a freezer-safe bag or container, and they will stay fresh for up to 2 months. When ready to eat, simply thaw at room temperature or warm up in the microwave.

tips to make Gluten-Free Crumb Cake Muffins

• Make sure your gluten-free flour blend contains xanthan gum, which helps provide structure.
• Don’t skip the sour cream; it adds moisture and richness to the muffins.
• For extra flavor, you can add chocolate chips or nuts to the batter.
• Use room temperature ingredients for the best results.

variation

You can switch up the flavors by adding different spices to the crumb topping or mix-ins like blueberries, raspberries, or chopped apples in the batter for added fruitiness.

FAQs

Can I use regular flour instead of gluten-free flour?
No, this recipe is specifically designed for gluten-free flour. Regular flour will not work if you need gluten-free muffins.

Can I use a different sweetener?
Yes, you can substitute granulated sugar with coconut sugar or a sugar substitute of your choice, keeping in mind to adjust for sweetness levels.

How can I make these muffins dairy-free?
You can replace the butter with coconut oil or a dairy-free butter substitute and use a non-dairy yogurt or sour cream alternative.

Gluten-Free Crumb Cake Muffins

Deliciously soft and moist gluten-free muffins topped with a crunchy crumb topping, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

Muffin Ingredients

• 1.5 cups gluten-free all-purpose flour Ensure it contains xanthan gum.
• 1 cup granulated sugar Can substitute with coconut sugar.
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, melted Can substitute with coconut oil for dairy-free.
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup sour cream Can use non-dairy alternative for dairy-free.
• 1 cup crumb topping Refer to crumb topping ingredients below.

Crumb Topping Ingredients

• 0.5 cup gluten-free all-purpose flour
• 0.5 cup brown sugar
• 0.25 cup unsalted butter, softened Can substitute with coconut oil for dairy-free.
• 1 teaspoon cinnamon

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
2. In a large bowl, mix the gluten-free flour, granulated sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the melted butter, eggs, vanilla extract, and sour cream.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
5. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
6. In a small bowl, mix the crumb topping ingredients together until crumbly.
7. Sprinkle the crumb topping over each muffin.

Baking

1. Bake for 18-20 minutes or until a toothpick comes out clean from the center of a muffin.
2. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Enjoy these muffins warm or at room temperature. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Thaw at room temperature or warm in the microwave before serving. For extra flavor, add chocolate chips or nuts to the batter.