Light and not overly sweet, these gluten free crumb cake muffins are perfect for breakfast or whenever you need a little treat. I used plain Greek yogurt in the muffins, but any flavor would be scrumptious. So many possibilities.
Use your favorite all purpose flour or make your own sorghum flour blend. See recipe notes for details.
Gluten Free Cinnamon Crumb Cake Muffins
Combine dry ingredients in large bowl:
2 1/3 cups flour
3/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon freshly grated nutmeg
Combine wet ingredients first then add to dry:
1/2 cup melted butter or oil
1/2 cup milk
1/2 cup Greek yogurt
1 tablespoon pure vanilla extract
Preheat oven to 350 degrees. Fill paper lined muffin tins with batter. A number 16 disher is the perfect size for scooping batter evenly. Sprinkle with cinnamon crumb topping before baking. Bake for 23-24 minutes, until tester inserted remains mostly clean. Yield: 18 cinnamon crumb muffins
Cinnamon Crumb Topping
1/3 cup flour
3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon cinnamon
Blend flour, sugar, butter, and cinnamon. Sprinkle on muffins before baking. Of course, icing is unnecessary. But if you’re inclined . . .
Thick Icing for Drizzling
Melt 2 tablespoons butter in a microwave safe cup. Add 1/2 cup powdered sugar, about 1 tablespoon milk, and 1/2 teaspoon pure vanilla extract. Stir well and drizzle as needed on slightly cooled muffins.
~ Notes ~
1) Combining many flours usually gives the best result for gluten free baked goods. I used a sorghum flour bread blend for today’s batch of muffins and got rave reviews!
Sorghum Flour Bread Blend
Mix together thoroughly. Use this blend in recipes when making gluten free bread or muffins. Get more info on gluten free flour blends here.
3) All cinnamons are not equal. If you’ve ever used one that’s bland, try the good stuff. Vietnamese cinnamon is so fragrant, it’s like visiting a new place.