I grew up watching my grandmother make crumb cake from scratch, and let me tell you, it was perfect. That buttery, cinnamon-spiced crumble on top of a soft, tender cake—pure comfort. But when I had to cut out gluten, I thought those days were over.
Turns out, I was dead wrong.
After a lot of trial and error (and some crumbly disasters), I cracked the code on the ultimate gluten-free crumb cake muffins. These babies are soft, moist, and loaded with that signature crumbly topping.
Best part?
They’re made with everyday ingredients you can find at any grocery store.
So whether you’re gluten-free by choice or necessity, these muffins will make you forget you’re missing anything.
Let’s get baking!
Tips for the Best Crumb Muffins
- Use fresh ingredients – Baking powder and soda lose their power over time. If they’re more than six months old, replace them!
- Keep the topping chunky – Don’t overmix the crumb topping or you’ll get a paste instead of those delicious crumbs.
- Don’t overbake – Gluten-free baked goods dry out quickly. Check early and take them out when they’re just done.
- Want extra crunch? Add chopped pecans or walnuts to the crumb topping.
Substitutions & Variations
- Dairy-Free? Use almond milk and dairy-free yogurt instead of sour cream.
- Lower Sugar? Swap half the brown sugar for coconut sugar.
- Extra Flavor? Add a pinch of nutmeg or cardamom to the batter.
- Make It a Cake! Pour the batter into an 8-inch square pan and bake for 25-30 minutes.
Serving & Storage
These muffins are best warm, paired with a cup of coffee or tea. If you have leftovers (which I doubt), store them in an airtight container at room temp for up to 3 days, or freeze for up to a month. Just pop one in the microwave for 20 seconds and it’s like fresh-baked all over again.
Gluten-Free Crumb Cake Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
Soft, buttery gluten-free muffins topped with a perfect brown sugar crumb. The ultimate cozy treat!
Ingredients
For the crumb topping:
- ½ cup (70g) gluten-free all-purpose flour (I use Bob’s Red Mill 1-to-1)
- ⅓ cup (65g) brown sugar, packed
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ cup (56g) unsalted butter, melted
For the muffins:
- 1 ¾ cups (220g) gluten-free all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (120ml) whole milk (or almond milk for dairy-free)
- ⅓ cup (80ml) neutral oil (avocado or vegetable oil)
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ½ cup (120g) sour cream (or Greek yogurt for extra protein)
Instructions
1. Make the crumb topping:
In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until you get chunky crumbs. Pop it in the fridge while you prep the muffins.
2. Preheat and prep:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with oil.
3. Mix the dry ingredients:
In a large bowl, whisk together the gluten-free flour, sugars, baking powder, baking soda, salt, and cinnamon. This makes sure everything is evenly distributed.
4. Mix the wet ingredients:
In another bowl, whisk together the milk, oil, eggs, vanilla, and sour cream until smooth.
5. Combine wet and dry:
Slowly pour the wet ingredients into the dry, stirring gently with a spatula until just combined. Don’t overmix—lumpy batter is a good thing!
6. Fill the muffin cups:
Scoop the batter evenly into the muffin cups, filling them about ¾ full. Sprinkle a generous amount of the crumb topping over each one.
7. Bake:
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For best results, use a high-quality gluten-free flour blend that includes xanthan gum.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
