The Best Part of Your Morning: Gluten-Free Glazed Cinnamon Streusel Muffins

Just what your morning cup of coffee has been waiting for, a Glazed Streusel Muffin with a rich cinnamon filling! The best part and pleasant surprise: no one would ever guess these delicious muffins are gluten-free!

Calling all cinnamon lovers, help yourself to a delicious treat to start the day. . .

A mini cinnamon coffee cake in the form of a streusel-topped

muffin with a sweet confectioners’ sugar glaze!

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I’ve had several requests for gluten-free recipes.

I’ve read a lot of good reviews about

King Arthur Gluten-Free Measure for Measure Flour,

which makes it easy to convert your favorite recipes to gluten-free versions

without modifications or special ingredients.

You can directly swap your all-purpose flour with the same amount

of KA Measure for Measure GF Flour to make delicious muffins, cookies,

cakes, brownies, pancakes, and other non-yeasted treats.

I purchased a 1 lb. bag to try and it did not disappoint!

KA GF Measure for Measure Ingredients:

Rice flour, whole grain brown rice flour, whole sorghum flour, tapioca starch, potato starch, cellulose, xanthan gum, vitamin and mineral blend

  You can enjoy your favorite recipe with this easy substitution if you’re trying to

reduce your gluten intake or eating gluten-free for health reasons.

Gluten is found in certain grains. . .  mainly wheat, barley, and rye.

If you’re on a strict gluten-free diet, you’ll need to consider your other ingredients beyond your flour.

Ingredients that are naturally gluten-free, may come in contact with gluten during processing

or packaging. If you’re just reducing the amount of gluten in your diet,

you can most likely use these products in your baking without worrying

about trace amounts of gluten.

A hidden source of gluten made be in your vanilla extract or flavoring.

Make your own vanilla, HERE, with Smirnoff 90 Proof Vodka, certified gluten-free.

Oats, which are often grown, harvested, and/or processed alongside wheat may be a

 potential sources of gluten, along with baking chips, baking powder

or even confectioners’ sugar if they’re processed on shared equipment.

For those managing signs and symptoms of celiac disease and other medical conditions

associated with gluten, it’s important to use only ingredients that

are certified gluten-free, verified by the manufacturer.

This recipe is adapted from King Arthur Flour and yields 12 muffins.

I got 14 muffins with careful scooping. . . 2 more delicious muffins to enjoy!

If gluten is not a concern, feel free to use all-purpose flour for these muffins. 

There are four parts to this recipe:

Streusel topping

Cinnamon filling

Batter and

Glaze

or enjoy the streusel topping without a glaze.

Start by mixing your cinnamon filling, allowing it to stand and thicken for 5 – 10 minutes

then assemble your streusel topping and set aside.

Scoop your batter into a cupcake liner in a standard muffin tin.

For easier filling, use a 1 tablespoon cookie scoop (#60) for your batter.

Top with a couple of teaspoons of cinnamon filling,

consisting of melted butter, brown sugar and cinnamon,

then add another scoop of batter on top of the filling.

The streusel topping is a irresistible mixture of chopped pecans, oats, flour, cinnamon,

softened butter and brown sugar.

Place a heaping scoop of streusel on top of your batter and lightly press down to adhere.

Bake at 400 degrees for 20 – 25 minutes until tops are golden and muffins test done.

Allow muffins to cool 5 minutes in the pan before transferring them to a wire rack to finish cooling.

When cool, drizzle with a confectioners’ sugar glaze if desired.

Print Recipe

Gluten-Free Glazed Streusel Muffins with Cinnamon Filling

Just what your morning cup of coffee has been waiting for, a Glazed Streusel Muffin with a rich cinnamon filling! The best part: no one would guess that these delicious muffins are gluten-free!

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Breakfast, Snack

Cuisine: American

Keyword: cinnamon, gluten free, King Arthur Gluten Free Measure for Measure Flour, muffin recipe, oats, pecans, streusel topping

Servings: 12 muffins

Equipment

• standard muffin pan
• cupcake liners

Ingredients

Topping

• 1/4 cup pecans chopped
• 1/4 cup rolled oats old-fashioned or quick-cooking
• 1/2 cup King Arthur Gluten Free Measure for Measure Flour
• 1/2 teaspoon cinnamon
• 3 tablespoons unsalted butter softened
• 1/3 cup brown sugar packed, light or dark

Filling

• 3 tablespoons unsalted butter melted
• 1/2 cup brown sugar light or dark
• 2 to 4 teaspoons cinnamon Use the lesser amount for stronger cinnamons, like Vietnamese / Saigon; larger amount for milder cinnamons, like Indonesian/Ceylon

Batter

• 8 tablespoons unsalted butter melted
• 3/4 cup milk lukewarm
• 2 large eggs
• 1 3/4 cups King Arthur Gluten Free Measure for Measure Flour
• 1/2 cup rolled oats old-fashioned or quick-cooking
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup cinnamon chips or butterscotch chips

Glaze

• 2/3 cup confectioners' sugar
• pinch of salt
• 1/2 teaspoon vanilla extract
• 2 - 3 tablespoons milk

Instructions

• Preheat oven to 400°F. Line a 12-cup muffin pan with cupcake papers.

To make the topping:

• In a small bowl, mix together all the ingredients together until crumbly. Set aside.

To make the filling:

• In another small bowl, mix together ingredients and allow to stand for 5 - 10 minutes to thicken before using.

To make the batter:

• In a bowl or large measuring cup, whisk together the melted butter, milk, and eggs.
• In a large bowl, whisk together the dry ingredients, including the chips.
• Add the liquid mixture to the dry ingredients, stirring just until combined.
• Using a tablespoon cookie scoop, generously filled, divide half the batter evenly among the muffin cups.
• Dollop 2 teaspoons of the filling onto each muffin.
• Top with the remaining batter.
• Sprinkle generously with the topping, pressing it in lightly.

To bake the muffins:

• Bake for 20 to 25 minutes or until the tops of the muffins are golden brown and test done with toothpick.
• Remove the muffins from the oven, and wait 5 minutes before transferring them from pan to a wire rack to cool.

To make the glaze:

• In a small bowl mix the glaze ingredients together until smooth, add milk 1 tablespoon at a time until reaching desired consistency. Drizzle over the cooled muffins and serve.
• Storage information: Store leftover muffins in an airtight container for a day or so at room temperature, or for several days in the refrigerator. Freeze, well wrapped, for longer storage.

Notes

• You can you use unbleached all-purpose flour if you're not concerned about gluten.
• King Arthur Gluten-Free Measure for Measure Flour is certified gluten-free allowing you to convert your favorite recipes to gluten-free versions without any modifications or additional specialty ingredients. It allows you to directly swap the amount of all-purpose flour with the same amount 1:1 to make delicious muffins, cookies, cakes, brownies, pancakes, and other non-yeasted treats.
• If you're baking on a strict gluten-free diet, you'll need to consider ingredients beyond just the flour. Gluten is found in certain grains, mainly wheat, barley, and rye. Ingredients that are naturally gluten-free, may come in contact with gluten due to processing, packaging or transportation. This exposure to gluten is known as "cross-contact.” If you’re only reducing the amount of gluten in your diet, you can most likely use these products in your baking without worrying if they might have trace amounts of gluten. Some brands of vanilla extract may contain gluten as well as oats which are often grown, harvested, and/or processed alongside wheat. Other potential sources of gluten from cross contact could be baking chips, baking powder or confectioners’ sugar if processed on shared equipment. For those managing signs and symptoms of celiac disease and other medical conditions associated with gluten, it’s important to use only ingredients that are certified gluten-free, verified by the manufacturer.
• You can potentially get 14 muffins instead of 12 with careful scooping. A  tablespoon cookie scoop (#60) makes for quick filling of batter.

Happy Gluten-Free Baking!

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