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Gluten-free cinnamon crumble muffins fresh out of the oven

Gluten Free Cinnamon Crumble Muffins

Delicious muffins with a soft texture and a crunchy cinnamon crumble topping, perfect for any cozy morning or gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1.5 cups gluten free all-purpose flour
  • 0.5 cups sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups milk
For the Crumble
  • 0.5 cups brown sugar
  • 1 tablespoon ground cinnamon
  • 0.25 cups all-purpose flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together gluten free flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine melted butter, eggs, vanilla extract, and milk. Mix well.
  4. Add the wet ingredients to the dry mixture and stir until just combined.
  5. In a separate bowl, mix together brown sugar, cinnamon, and additional flour to create the crumble.
Baking
  1. Fill each muffin cup halfway with the batter, sprinkle a generous amount of crumble on top, and add more batter.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
  3. Allow to cool, then enjoy your gluten free muffins!

Notes

Serve warm with honey or whipped cream. Store in an airtight container for about 3 days or freeze for up to a month.