There’s something about gluten-free crumb cake muffins that just screams cozy mornings at home, especially when you’re in the heart of Manhattan. These muffins are more than just a treat; they’re practically a family tradition in our house. My kids always have flour-dusted cheeks when they sneak into the kitchen to “help.” The smell alone makes it worth getting out of bed, drifting through our apartment like a warm hug. If you’re a fan of those delightful gluten-free muffins , you’ll love my Heavenly Apple Crumb Cake with Cinnamon Apple Drizzle .
Why you’ll love this recipe
These gluten-free crumb cake muffins are the perfect blend of a soft, moist cake and a crumbly topping. They’re ideal for a quick breakfast or an afternoon snack with coffee. Using gluten-free all-purpose flour means no one in the family has to miss out on this delicious treat. Plus, they’re simple enough to whip together even on busy mornings.
Ingredients
- 10 tablespoons butter or dairy-free butter, melted
- 2/3 cup brown sugar, packed
- 1/3 cup white sugar
- 1½ teaspoons cinnamon
- ¼ teaspoon salt
- 1 1/2 cups gluten-free all-purpose flour
- 1-2 tablespoons powdered or confectioners sugar for topping after baking
- 1/2 cup butter or dairy-free butter, room temperature
- 2/3 cup white sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups gluten-free all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup Greek yogurt or dairy-free yogurt
Step-by-step instructions
- In a medium mixing bowl, combine brown sugar, white sugar, cinnamon, and salt.
- Add melted butter to the sugar mixture; mix until smooth and thick.
- Add flour and combine with a fork until coarse crumbs form. Set aside, covered.
- Preheat oven to 350 degrees F and line muffin tins with bakery-style muffin liners.
- In a large mixing bowl, cream butter and white sugar until well combined.
- Add eggs one at a time, mixing after each addition.
- Add vanilla extract and mix to combine.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Alternately add flour mixture and Greek yogurt to the butter mixture, mixing until thick and smooth.
- Spoon batter into prepared muffin tins using a size 16 cookie scoop or approximately 1/4 cup.
- Generously add crumb topping to the top of each muffin, pressing gently to stick.
- Bake for 20-21 minutes, checking at 20 minutes. Cover with foil if necessary.
- Let cool in the pan for 15 minutes, then move to a baking rack and sprinkle with powdered sugar.
Recipe tips & variations
- Try using different spices such as nutmeg or allspice for a unique twist.
- Swap Greek yogurt for applesauce if you prefer a fruitier undertone.
- For a protein boost, add a handful of chopped nuts to the crumb topping.
Storage & reheating
These gluten-free muffins are best enjoyed fresh but can be stored. Keep them in an airtight container at room temperature for up to three days. To reheat, pop them in the microwave for 10-15 seconds to regain that fresh-out-the-oven warmth.
FAQs
Can I use regular flour instead of gluten-free?
Absolutely! Just swap an equal amount of regular all-purpose flour for the gluten-free flour.
What if I don’t have Greek yogurt?
You can substitute with any plain yogurt or even sour cream for a slightly tangier flavor.
How can I tell when they’re done?
They’re ready when a toothpick inserted into the center comes out clean. Begin checking around the 20-minute mark.
Recipes you may like
- Heavenly Apple Crumb Cake with Cinnamon Apple Drizzle
- Irresistible Apple Crumble Cheesecake for Cozy Nights
- Pancake Sausage Mini Muffins
These gluten-free crumb cake muffins are a delightful way to start any day, keeping the city hustle at bay with just one bite. Enjoy baking and sharing them as much as we do!
Gluten-Free Crumb Cake Muffins
- Total Time: 36 minutes
- Yield: 12 muffins 1x
- Diet: Gluten-Free
Description
Delicious gluten-free crumb cake muffins that are perfect for cozy mornings.
Ingredients
- 10 tablespoons butter or dairy-free butter, melted
- 2/3 cup brown sugar, packed
- 1/3 cup white sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups gluten-free all-purpose flour
- 1–2 tablespoons powdered or confectioners sugar for topping after baking
- 1/2 cup butter or dairy-free butter, room temperature
- 2/3 cup white sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Greek yogurt or dairy-free yogurt
Instructions
- In a medium mixing bowl, combine brown sugar, white sugar, cinnamon, and salt.
- Add melted butter to the sugar mixture; mix until smooth and thick.
- Add flour and combine with a fork until coarse crumbs form. Set aside, covered.
- Preheat oven to 350 degrees F and line muffin tins with bakery-style muffin liners.
- In a large mixing bowl, cream butter and white sugar until well combined.
- Add eggs one at a time, mixing after each addition.
- Add vanilla extract and mix to combine.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Alternately add flour mixture and Greek yogurt to the butter mixture, mixing until thick and smooth.
- Spoon batter into prepared muffin tins using a size 16 cookie scoop or approximately 1/4 cup.
- Generously add crumb topping to the top of each muffin, pressing gently to stick.
- Bake for 20-21 minutes, checking at 20 minutes. Cover with foil if necessary.
- Let cool in the pan for 15 minutes, then move to a baking rack and sprinkle with powdered sugar.
Notes
- Try using different spices such as nutmeg or allspice for a unique twist.
- Swap Greek yogurt for applesauce if you prefer a fruitier undertone.
- For a protein boost, add a handful of chopped nuts to the crumb topping.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg