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!
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.