These jumbo cinnamon streusel muffins are completely irresistible! They taste like they came straight from a bakery, complete with a brown sugar cinnamon streusel topping.
I'm a total sucker for jumbo bakery-style muffins. And when you throw a delicious brown sugar cinnamon streusel topping on it? I'm sold.
These muffins are pillowy soft and packed with the most warm, comforting flavor. Yes, I said comforting! Pair these muffins with a big cup of coffee and you've got yourself a seriously cozy situation.
If you're looking for an easy yet classic dessert (or breakfast?) then this muffin recipe is a must-try.
Why You'll Love These Cinnamon Streusel Muffins...
- Not only do we have cinnamon flavor in the muffin batter, we also have that irresistible cinnamon sugar streusel topping (similar to my coffee cake recipe). Sign me up!
- They're SO easy. It may seem like a lot of steps, since you also have to make the topping, but I promise it's not complicated. You don't even need to use an electric mixer for this one.
- These truly are pillowy, bakery-style muffins, so if that's your jam, then I guarantee you will love this recipe.
What You'll Need...
- For the topping:
- Brown sugar
- GF flour (I use Bob's Red Mill 1 to 1)
- Cinnamon
- Cold unsalted butter
- For the muffin batter:
- More GF flour
- Baking powder
- More cinnamon
- Salt (I use fine sea salt in my baking)
- More unsalted butter (this time we're melting it)
- Sugar
- Bob's Red Mill Egg Replacer
- Vanilla extract
- Buttermilk
How To Make...
To make my gluten free cinnamon streusel muffins, we'll start by making the topping. Whisk the brown sugar, flour, and cinnamon together in a small bowl. Add the cubed butter and use a pastry blender (or two knives) to incorporate. You want the butter to be evenly distributed. The mixture will look coarse and crumbly. Store in the refrigerator until ready to use.
Now, whisk the dry ingredients in a medium bowl. Set that aside for now, and grab a separate, larger bowl.
In the larger bowl, stir the melted butter with the sugar until it's combined. Add in the egg replacer and vanilla extract, then once that's all combined, stir in the buttermilk.
Now add your dry ingredients in and stir until just combined. Transfer the batter to a lined jumbo muffin tin. Grab the streusel topping and sprinkle an even amount on top of each muffin. Bake on 425ºF for 5 minutes, then reduce the temperature down to 350ºF and bake for another 24-26 minutes.
Tips For Making The Best Cinnamon Streusel Muffins...
- The butter that you are using for the topping should be cold and cut up into small cubes. While I like to use a pastry blender to cut the butter in, you can easily use two knives or even clean hands! Just make sure the butter is fully incorporated and you have a crumbly mixture that sticks together when pressed.
- As always, I recommend weighing the flour using a scale rather than scooping into measuring cups. This is the absolute best way to ensure accuracy, and too much flour will drastically change the texture. We'll need 296 grams of flour for this recipe.
- It's important to not open the oven door when you lower the temperature. After baking on 425ºF for 5 minutes, leave the muffins in the oven, do not open the door, and reduce the temperature to 350ºF to continue baking. While I've indicated 24-26 minutes, all ovens are different, so I recommend checking on your muffins at the 24-minute mark with a toothpick. The toothpick should come out clean.
Ingredient Substitutions...
- To make these cinnamon streusel muffins dairy-free, you will need to use your favorite non-dairy butter and will also need to make your own buttermilk (see below) using non-dairy milk. I haven't tested this myself, so let us know if you try it!
- If you're not looking to make these muffins without eggs, feel free to use 1 egg instead of the egg replacer.
- If you don't have buttermilk on hand, don't worry! It's actually really simple to make. Grab a liquid measuring cup and add one tablespoon of white vinegar to it. Add milk until it reaches the 1 cup mark, and let it sit for about 5 minutes. You've got buttermilk!
Did you try my cinnamon streusel muffins? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Be sure to check out my cookbook for tons of festive and easy-to-make gluten-free treats! From Valentine's Day and Easter to the holiday season and every celebration in between, this book has got you covered.
For More Gluten Free Muffin Recipes, Check Out My...
Cinnamon Streusel Muffins - Gluten Free, Eggless
Ingredients
For the streusel topping:
- ⅓ cup (67g) light brown sugar packed
- ¼ cup (37g) gluten free flour blend
- 1 teaspoon cinnamon
- 4 tablespoons (57g) unsalted butter cold, cubed
For the muffins:
- 2 cups (296g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter melted and cooled to room temperature
- ½ cup (100g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ teaspoon vanilla extract
- 1 cup (240ml) buttermilk room temperature
Instructions
- Preheat the oven to 425°F. Line a jumbo muffin tin with cupcake liners and set aside.
- To make the streusel topping, in a small bowl, whisk the brown sugar, flour, and cinnamon together. Use a pastry blender or two knives to cut the butter in until incorporated. The mixture should be crumbly, with pea sized pieces of butter throughout. Store in the refrigerator until ready to use.
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- In a large bowl, stir the melted butter with the sugar until combined. Add the prepared egg replacer and vanilla, then mix in the buttermilk. Add the dry ingredients and stir until just combined.
- Transfer the batter into the prepared pan, filling each liner all the way to the top. Sprinkle a generous amount of streusel topping on each muffin. Bake for 5 minutes, then, without removing the muffins from the oven, reduce the temperature to 350°F and bake for another 24-26 minutes, or until a toothpick inserted into the centers of the muffins comes out clean. Allow the muffins to cool in the pan for 10 minutes before removing.
Notes
- Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- This recipe yields 6 jumbo muffins or 12 standard size muffins. For standard muffins, reduce bake time to 20 minutes total (still baking for 5 minutes at 425°F initially then reducing the heat and baking another 15 minutes).
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