• About
  • Work with Me
  • Contact
  • Food Photography

Chef Janet

So good, they'll never know it's gluten-free.

  • Gluten-Free Recipes
    • Appetizers and Snacks
    • Baked Goods
    • Breakfast
    • Dessert
    • Main Course
    • Salads
    • Sauces and Dressings
    • Side Dishes
    • Soup
    • Vegan
    • Vegetarian
  • Cooking Basics
  • Gluten-Free Diet Tips
Home Β» Baked Goods Β» Gluten-Free Coffee Cake Muffins

March 8, 2021 (last updated March 18, 2022)

Gluten-Free Coffee Cake Muffins

5 from 10 votes
Leave a Comment Jump to Recipe

These gluten-free coffee cake muffins have a rich, moist sour cream cake and a cinnamon crumb (aka cinnamon streusel) with a little crunch. They have been lovingly nicknamed by my friends with the name of a highly addictive drug. Yes they are that good, and fortunately they are legal! I am excited to share this recipe.

More Gluten-Free Muffin Recipes

If you are a lover of cinnamon too, you’ll love my gluten-free banana muffins with cinnamon crumb topping. Check out my full list of gluten-free (mostly dairy-free) muffin recipes including these festive gluten-free cranberry orange muffins and savory gluten-free breakfast muffins which are a perfect grab and go breakfast.

I believe that any crumb cake should be mostly about the crumb so these muffins are half cake and half cinnamon crumb. In my opinion this is the perfect ratio.

Gluten-Free Flour

If you prefer a store bought gluten-free flour blend, King Arthur Flour Measure for Measure works very well in this recipe. Be sure to check out my collection of King Arthur Gluten-Free Flour recipes. Other flour options include Cup4Cup (contains dairy) and Pamela’s All Purpose Artisan Blend which are similar and will work well too.

glass bowl with gluten free flour blend and metal measuring cup on burlap mat. Small strainer on left, wood spoon on right and milk and eggs in background

I prefer to mix up my own gluten-free flour for baking because of the flavor it adds to gluten-free cakes and muffins and it is way more affordable.

Flour can be a confusing subject if you are new to a gluten-free diet. I answer questions about which flours are gluten-free and questions about many other foods. This will help you choose the right flours for baking.

My custom blend of sorghum, millet and brown rice flours gives wonderful taste and texture to baked goods and adds variety to a gluten-free diet. Most of us who eat exclusively gf, eat a lot of rice. This is a perfect way to add variety.

Here is my blend that I love for this recipe and many more of my gluten-free recipes:

  • 1 c sweet white sorghum flour
  • 3/4 c millet flour
  • ΒΌ c brown rice flour
  • 2/3 c potato starch
  • 1/3 c tapioca starch
close up of gluten free cooffee cake muffins with cinnamon streusel on gray plate. Coffee cup, spoon and bowl of muffins in back. Gray background.

Ingredients

Sour cream gives the cake a rich moist texture. Full-fat sour cream works best. Green Valley Sour Cream is my go-to for this recipe if you need a lactose-free option.

Xanthan gum is a binder used in gluten-free baked goods to make up for the absence of gluten. Most store-bought gluten-free flours contain xanthan gum, guar gum or inulin. Just check the ingredients in your blend, and if it has one or more of those, no need to add more.

Oil – I prefer oil over butter for adding moisture to gluten-free baked goods. This recipe needs just 2 tablespoons. Avocado, sunflower, canola, safflower or any neutral flavored vegetable oil will work.

Cinnamon – I am often asked, Are spices gluten-free? The simple answer is yes, because spices do not come from wheat, barley or rye. But it can be a little more complicated than that. Some spice mixes contain ingredients with gluten and manufacturing can result in gluten contamination even if the spice has no gluten. The best way to be sure spices are gluten-free is to use Spicely Organics which has gluten-free certification.

muffin tin with gluten-free coffee cake muffins with icing. Cinnamon sticks in foreground, muffins leaning against tin on right and coffee mug in back. White background.

How to Pan the Bites

Using the right amount of batter for each muffin is key. The cake part does rise quite a bit, so it’s important not to overfill the muffin tin. I have found that 3 tablespoons of batter works best (this 1.5 oz cookie scoop is just the right size).

Top each muffin with 2-3 Tbsp of the crumb topping. This fills the muffin tin just about level with the top. Press down on the crumb to make sure that it adheres to the batter, otherwise much of it will fall off after baking.

Muffin Toppings

Muffins always look better with a drizzle on top. Here are two options for icing.

  • Make a simple powdered sugar vanilla icing or even an orange icing. Mix 6 Tbsps powdered sugar with 2 1/2 tsp water or orange juice and a 1/8 tsp vanilla extract.
  • For a lower sugar icing, try my Icing without Powdered Sugar which uses coconut cream as the base.
close up of gluten free coffee cake muffins in dark metal muffin tin.
close up of gluten free cooffee cake muffins with cinnamon streusel on gray plate. Coffee cup, spoon and bowl of muffins in back. Gray background.

Gluten-Free Coffee Cake Muffins

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 12 muffins
These gluten-free coffee cake muffins have a rich, moist sour cream cake and a cinnamon crumb (aka streusel) with a little bit of crunch.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Recommended Products

  • Lactose-Free Sour Cream
  • King Arthur Gluten-Free Measure for Measure Flour
  • Vanilla Powder

Ingredients
  

Cinnamon Crumb Topping (Streusel)

  • 6 Tbsps unsalted butter melted
  • 1 c gluten-free flour blend*
  • β…“ c brown sugar
  • ΒΌ c sugar
  • 2 tsps cinnamon
  • Β½ tsp xanthan gum omit if your flour blend contains it
  • β…› tsp salt

Sour Cream Cake

  • 1 c gluten-free flour blend*
  • β…” c sugar
  • 1 tsp baking powder
  • Β½ tsp xanthan gum omit if your flour blend contains it
  • ΒΌ tsp salt
  • ΒΌ tsp baking soda
  • 1 egg room temp
  • Β½ c sour cream room temp
  • 2 Tbsp oil
  • Β½ tsp vanilla extract or vanilla bean paste

Simple Icing

  • 6 Tbsp powdered sugar
  • 2Β½ tsp water milk or milk substitute

Instructions
 

  • Pre-heat the oven to 350Β°F. Grease (generously) the muffin tin or line with paper liners. If the egg and sour cream are straight out of the refrigerator, place the egg in a bowl of warm water while you make the crumb topping, The sour cream can be heated in the microwave for 10 seconds to take the chill off.

Make the Cinnamon Crumb Topping

  • Whisk the dry ingredients together in a mixing bowl. Break up any chunks of brown sugar.
  • Add the melted butter and stir until the dry ingredients are evenly moistened. Set the bowl aside covered with a towel,

Make the Sour Cream Cake

  • In a large mixing bowl, whisk the flour, sugar, baking powder, salt, baking soda, and xanthan gum, if using.
  • Beat the egg, sour cream, oil and vanilla together in a small bowl.
  • Create well in the center of the dry ingredients. Pour the liquid into the well and stir to combine (electric mixer not needed). This is a thick batter.

Assemble

  • Scoop 3 tbsp batter into each well of the muffin tin. A 1.5 oz cookie scoop is just the right size and makes quick work of scooping out the batter.
  • Grab a small handful of crumb topping. Squeeze to press it together. Sprinkle over each muffin, gently breaking it into chunks. Fill the well or paper liner to the top.
  • Press gently on the crumb to adhere it to the batter. This will keep it from falling off once baked.
  • Bake 20-23 minutes or until the top is set and bounces back from a gentle tap.
  • Cool the muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Make the Icing (optional)

  • Simply mix the powdered sugar and water together in a small bowl.
  • Drizzle over muffins using a spoon or piping bag.
  • Or make my Icing with no powdered sugar (coconut cream base)
    (no cane sugar).
  • These muffins will stay fresh for 4-5 days, unrefrigerated, if in a sealed container

Notes

*King Arthur Gluten-Free Measure for Measure Flour is recommended for this recipe. It includes the xanthan gum (binder), so no need to add any. Cup4Cup and Pamela’s Artisan blend are similar and should work too.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
  • Share
  • Tweet
  • Email

Posted In: Baked Goods, Breakfast · Tagged: cinnamon, muffins

Comments

  1. Irene Harnett says

    June 25, 2021 at 5:42 am

    5 stars
    Ohhh, these muffins are yummy! The crumb topping is plentiful, the muffin itself is light and delicious/cake-like. I added a bit of cinnamon to the batter (we LOVE cinnamon) and lemon zest. I find the zest makes gluten free recipes bright tasting. The batter makes just enough for 12 delicious muffins. I wrapped each one individually and froze (so I just don’t gobble them down in one week!!!). Will definitely make again. Thanks Janet!

    Reply
    • Janet Harlow says

      June 25, 2021 at 7:52 am

      Hi Irene, I am so glad that you enjoyed these! They are one of my personal favorites!

      Reply
  2. Alene says

    August 13, 2021 at 12:44 pm

    I just found out that I can’t eat any rice at all, which includes rice flour, even a little. What can I substitute, in your blend, for the 1/4 cup rice flour? I can no longer use KA Measure for Measure ( plus all of their gf mixes), most of Bob’s Red Mill, particularly the 1 for 1, Better Batter, and Cup4Cup. I am devastated. I have to throw out most everything gluten free.

    Reply
    • Janet Harlow says

      August 13, 2021 at 1:03 pm

      Hi Alene, I am so sorry about this! But you do have options! Sorghum flour is an excellent gluten-free baking flour. I would recommend creating a blend with sorghum flour, potato starch and tapioca starch. If you can tolerate oats, oat flour is also wonderful in baking. See my post https://chefjanetk.com/gluten-free-flour-blends/ for more specifics on DIY flour blends without rice.

      You can also try some of the paleo flours which are grain-free. King Arthur makes one. Let me know if you need more guidance. I am happy to help.

      Reply
  3. Alene says

    August 14, 2021 at 11:55 am

    Thank you so much! I actually have the King Arthur paleo baking flour bag! I am going to give that a try. Yesterday I baked banana muffins from the KA Measure for Measure bag, which I have made before and really liked. Then my doctor called to tell me my blood test measured out with a very high level of arsenic! From all the rice I eat! I was horrified. I was not feeling great, hence the blood test. The muffins went to friends and my husband kept some for himself. Thank you for getting back to me so quickly.

    Reply
  4. Irene says

    September 17, 2021 at 1:26 pm

    These muffins are so good. I always add lemon zest to all my g/f baked goods -pancakes too – adds freshness to the taste. Crumb topping is delicious. I wrap eachmuffin and freezeβ€”β€”so they last longer and I don’t eat them all in one week!! Thanks JanetπŸ˜‹

    Reply
    • Janet Harlow says

      September 17, 2021 at 1:49 pm

      Hi Irene! Thanks so much! These muffins are one of my personal favorites!

      Reply
  5. Kate says

    February 5, 2022 at 5:51 pm

    Made them for friends and got: β€œthis is the best muffin I’ve ever had!” I made two batches of muffins and divided one batch of crumble between the both (due to lack of ingredients.) Even with less crumble, it was awesome! Thank you for the recipe. This will be my new GF go-to! 5 stars

    Reply
    • Janet Harlow says

      February 5, 2022 at 7:23 pm

      Yay! So glad you enjoyed them as much as I do!

      Reply
  6. Heidi Gates says

    April 13, 2022 at 11:30 am

    4 stars

    4 stars

    4 stars
    Omg….these muffins are AMAZING! I made them for my friend whose husband is GF. My husband and I (not GF) loved them and could not tell they were GF at all. The best coffee cake muffins we’ve ever had! Thank you.

    Reply
    • Janet Harlow says

      April 13, 2022 at 12:16 pm

      I am so glad! This is the response I get from all of my non- gluten-free friends. Thanks so much for letting me know!

      Reply

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe, please consider leaving a star rating and review when you post a comment. Star ratings help people discover my recipes online. Your support means a great deal to me.

Thank you!
Janet

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me
Hi, Welcome! I'm Chef Janet and I create gluten-free recipes that everyone will love, gluten-free or not.

Set up a customized lesson with me to learn basic cooking techniques, gluten-free, menu planning and kitchen tips to make your life easier. Follow me on instagram to keep up with my latest and let me know how I can help.

Follow along on Instagram

These Peanut Butter Whiskey Cookies are the new fa These Peanut Butter Whiskey Cookies are the new favorite of my taste testers. They were begging for more the second they took the first bite. If you like sweets with your cocktail, then this is the cookie for you! Link to the brand new recipe in my profile.
πŸ₯œπŸ₯ƒπŸͺ
I found that the whiskey flavor faded a little bit in baking so I created a peanut butter whiskey icing to make sure that they taste boozy.
πŸ₯œπŸ₯ƒπŸͺ
#peanutbutterwhiskey #glutenfreecookies #peanutbuttercookies #glutenfreepeanutbuttercookies #boozydesserts #boozycookies #thefeedfeed #losangeleschef #glutenfreechef #boozydessert #glutenfreebaking
Spring means berries, so get ready for new recipes Spring means berries, so get ready for new recipes with berries. These Gluten-Free Fresh Strawberry Muffins are first up! Link to the new recipe in my profile.
πŸ“πŸ“πŸ“
I normally make my baked goods dairy-free too, but I wanted a buttery tasting muffin. So these muffins start with creamed butter and sugar for a muffin with a beautiful texture and flavor. I used Namaste Gluten-Free flour, but the recipe works well with other gluten-free flour blends.
πŸ“πŸ“πŸ“
#glutenfreemuffins #strawberrymuffins #glutenfreebreakfast #muffinrecipe #glutenfreebaking #glutenfreelosangeles #losangeleschef #thefeedfeed #glutenfreeblog #glutenfreechef #muffinrecipes #glutenfreestrawberrymuffins
These buttery Gluten-Free Drop Biscuits are my new These buttery Gluten-Free Drop Biscuits are my new favorite comfort food. Link to the recipe in my profile.
🧈πŸ₯›πŸ₯„
The recipe includes real butter and buttermilk and just a few more simple ingredients. It is super easy and makes it to the oven in less than 10 minutes if you use a food processor.
πŸ₯„πŸ₯›πŸ§ˆ
#glutenfreebiscuits #dropbiscuits
#buttermilkbiscuits #glutenfreerecipe #biscuitrecipe #losangeleschef #glutenfreeblog #glutenfreebreakfast #glutenfreebaking #thefeedfeed #easyglutenfreerecipe #glutenfreebreakfastideas
These Gluten-Free Raspberry Lemonade Cupcakes are These Gluten-Free Raspberry Lemonade Cupcakes are a sweet and tart spring treat. Link to the recipe in my profile.
πŸ‹πŸ§πŸ‹
This recipe is super easy and mixes up in just a few minutes. I include tips for making sure that the raspberries don't all sink to the bottom. I top them with my vanilla buttercream frosting but they'd also be amazing with my pipeable cream cheese frosting.
πŸ‹πŸ§πŸ‹
#glutenfreecupcakes #raspberrylemoncake #glutenfreebaking #glutenfreedesserts #thefeedfeed #losangeleschef #glutenfreetreats #beautifulcupcakes #prettydesserts #raspberrylemonadecupcakes #raspberrylemonade #glutenfreeblog #creamcheesefrosting
These Gluten-Free Lemon Blueberry Cupcakes combine These Gluten-Free Lemon Blueberry Cupcakes combine 2 of my favorite flavors. They are moist, fluffy and super easy to make. Link to the recipe in my profile.
πŸ«πŸ‹πŸ«
Top them with my vanilla buttercream frosting or tangy cream cheese frosting. Add a tiny bit of blueberry juice to either one for this pretty purple frosting.
πŸ‹πŸ«πŸ‹
#glutenfreecupcakes #lemonblueberrycupcakes #lemonblueberry #glutenfreedessert #losangeleschef #thefeedfeed #glutenfreechef #glutenfreebaking #purplefrosting #blueberrydessert #lemondesserts #springcupcakes
Lemon week continues with this 5 Minute Lemon Basi Lemon week continues with this 5 Minute Lemon Basil Dressing. No chopping, no slicing, the blender does all the work. Link to the recipe in my profile.
πŸƒπŸ‹πŸƒ
I may post a lot of baked goods on my insta, but I am really a salad person. I live on them year-round. So coming up with new and interesting dressings is key. The combo of sweet basil, tangy lemon and a small amount of sweet and salty, makes for a perfectly balanced dressing. The recipe includes instructions on how you can easily turn this into a creamy dressing if you prefer.
πŸƒπŸ‹πŸƒ
#lemonbasil #saladdressings #lemonsalad #5minuterecipes #losangeleschef #freshbasil #glutenfreeblog #5minuterecipe #saladdressingrecipe #saladdressing #thefeedfeed #buzzfeedfood #saladrecipe
This Gluten-Free Lemon Cake is like a bite of suns This Gluten-Free Lemon Cake is like a bite of sunshine. It is one of my all-time favorites. If you ask me what cake I would want for my birthday this would be it. Link to the recipe in my profile.
πŸ‹πŸŽ‚πŸ‹
The cake gets a double dose of lemon flavor from lots of lemon zest and lemon extract. I tried lemon juice and found that I had to use way too much to get the lemon zing that I wanted. So I leave it out and rely on the zest and extract.
πŸ‹πŸŽ‚πŸ‹
The recipe is super easy and can be made dairy-free with the use of your favorite dairy-free milk sub. I like soy milk for baking the best.
πŸ‹πŸŽ‚πŸ‹
#lemoncake #lemondesserts #glutenfreecakerecipe  #glutenfreelemoncake #glutenfreedairyfreecake #losangeleschef #thefeedfeed #easyglutenfree #glutenfreecakes #glutenfreebirthdaycake #glutenfreeblog #kingarthurglutenfree
Happy Friday! These 2 Peanut Butter Whiskey Milksh Happy Friday! These 2 Peanut Butter Whiskey Milkshakes are perfect for a sunny happy hour. Which would you choose? Raspberry peanut butter or cookies & cream and PB? Link to the recipes in my profile.
πŸ₯ƒπŸ₯œπŸ«
Both of these boozy milkshakes start with a base of vanilla ice cream, a big spoonful of peanut butter and a shot or two of peanut butter whiskey. And good news, these can easily be made dairy free and gluten-free. My blog post provides info on the best dairy-free ice cream and creamers to use for a shake as well as gf cookies.
🍫πŸ₯œπŸ₯ƒ
#boozymilkshake #peanutbutterwhiskey #peanutbuttermilkshake #milkshakerecipes #happyhourideas #dairyfreemilkshake #veganmilkshake #veganmilkshakes #losangeleschef #veganicecream #boozyicecream #whiskeymilkshake

Copyright © 2022 Chef Janet · Support by Foodie Digital · Privacy Policy · Accessibility Policy