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Gluten-Free Crumb Cake Muffins

Gluten-Free Crumb Cake Muffins
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Indulge in the delightful experience of Gluten-Free Crumb Cake Muffins, a perfect blend of soft, moist cake and a crunchy brown sugar cinnamon topping. These muffins are not only quick to prepare but also versatile enough to be enjoyed for breakfast, brunch, or as a sweet afternoon snack. With their irresistible crumb topping and gluten-free ingredients, they cater to everyone’s dietary needs without compromising on flavor. Whether you’re serving them at a holiday gathering or simply treating yourself, these muffins are sure to impress!

Ingredients

Scale
  • 1½ cups gluten-free all-purpose flour
  • ½ cup butter (or dairy-free butter)
  • 2 large eggs
  • ¾ cup Greek yogurt (or dairy-free yogurt)
  • 10 tablespoons melted butter for crumb topping
  • 2/3 cup brown sugar
  • 1½ teaspoons cinnamon
  • 1/3 cup white sugar
  • ¼ teaspoon salt
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons powdered or confectioners sugar (for topping after baking)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with bakery-style liners.
  2. In one bowl, mix melted butter, brown sugar, white sugar, cinnamon, salt, and gluten-free flour until crumbly for the topping.
  3. In another bowl, cream room temperature butter and sugar until fluffy. Add eggs one at a time, vanilla extract, and yogurt; mix well.
  4. In a separate bowl, whisk gluten-free flour with baking powder, baking soda, and salt. Combine dry ingredients with wet until just mixed.
  5. Fill muffin liners about ¾ full with batter and top generously with the crumb mixture.
  6. Bake for about 21 minutes until golden brown; cool before serving.

Nutrition

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