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gluten free coffe cake muffin with icing drizzle leaning on muffin tin. Gray striped napkin on right, cinnamon sticks in front.

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 with a little bit of crunch.
5 from 8 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins


Cinnamon Crumb Topping

  • 6 Tbsps unsalted butter melted
  • 1 c gluten-free flour blend*
  • c brown sugar
  • ¼ c sugar
  • 2 tsps cinnamon
  • ½ tsp xanthan gum omit if your flour blend contains it
  • tsp salt

Sour Cream Cake

  • 1 c gluten-free flour blend*
  • c sugar
  • 1 tsp baking powder
  • ½ tsp xanthan gum omit if your flour blend contains it
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 1 egg room temp
  • ½ c sour cream room temp
  • 2 Tbsp oil
  • ½ tsp vanilla extract or vanilla bean paste

Simple Icing

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


  • Pre-heat the oven to 350°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 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.
  • Add the liquid to the dry and stir to combine (electric mixer not needed). This is a thick batter.


  • 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.
  • Top with crumb topping to fill the well or paper liner. 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


*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.