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Gluten-Free Crumb Cake Muffins

Gluten-Free Crumb Cake Muffins
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Indulge in the delightful world of our Gluten-Free Crumb Cake Muffins—an irresistible twist on the classic dessert that transforms it into a convenient muffin. These soft, moist, and buttery treats are generously topped with a sweet cinnamon and brown sugar crumble, making them perfect for breakfast, brunch, or as a festive holiday snack. Versatile enough to accommodate various dietary needs, these muffins can be made dairy-free and are quick to prepare, ensuring you can share this comforting delight with family and friends in no time. Enjoy them warm or at room temperature; either way, they’re sure to impress!

Ingredients

Scale
  • 10 tablespoons melted butter (or dairy-free butter)
  • 2/3 cup packed brown sugar
  • 1½ cups gluten-free all-purpose flour
  • ½ cup room temperature butter (or dairy-free butter)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup Greek yogurt (or dairy-free yogurt)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with bakery-style liners.
  2. To make the crumb topping, mix melted butter with brown sugar, white sugar, cinnamon, and salt in a bowl. Gradually add gluten-free flour until crumbly.
  3. In another bowl, cream together room-temperature butter and white sugar until fluffy. Add eggs one by one and mix in vanilla extract.
  4. In a separate bowl, whisk gluten-free flour, baking powder, baking soda, and salt; gradually combine with the wet mixture alternating with Greek yogurt.
  5. Fill each muffin liner two-thirds full with batter and sprinkle crumb topping generously on top.
  6. Bake for about 21 minutes or until a toothpick inserted comes out clean.

Nutrition

Find it online: https://lowcarbflavor.com/gluten-free-crumb-cake-muffins/