Gluten-Free Crumb Cake Muffins

Gluten-Free Crumb Cake Muffins deliver classic bakery comfort with a tender, yogurt-infused base and crunchy cinnamon crumb topping. Dairy-free, adaptable and made with GF Jules flour, they’re ready in under an hour, ideal for gluten-free breakfast or snacks.

What You Will Love About These Gluten-Free Crumb Cake Muffins

These muffins capture all the nostalgic flavors of a bakery-style crumb cake in portable form. Here’s why they’ll become your new go-to:

Gluten-Free and Allergy-Friendly: Swaps in a trusted gluten-free flour blend, and you can use dairy-free butter and yogurt for a fully vegan-friendly version.

Irresistible Texture: The muffin base is soft and fluffy thanks to Greek yogurt, while the crumb topping adds that signature buttery crunch without being overly sweet.

Easy to Make: No fancy equipment needed, just a bowl, fork, and muffin tin. The batter comes together quickly, and the generous crumb topping makes them look (and taste) like they came from a pro bakery.

Make-Ahead Magic: They store well in the fridge for up to 5 days or freeze beautifully for 3 months, so you can enjoy fresh-baked vibes anytime.

Customizable Comfort: Add a dusting of powdered sugar for extra flair, or mix in blueberries or lemon zest for a twist.

Whether you’re baking for a gluten-free family or just want to elevate your muffin game, these deliver big on flavor and satisfaction.

To make these Gluten-Free Crumb Cake Muffins, you’ll need:

• Butter or dairy-free butter
• Brown sugar
• Cinnamon
• Granulated sugar
• Gluten-free all-purpose flour (with xanthan gum) (I used GFJules)
• Eggs
• Vanilla extract
• Baking powder
• Baking soda
• Salt
• Greek yogurt or dairy-free Greek yogurt
• Powdered or confectioners’ sugar

How to Make Gluten-Free Crumb Cake Muffins

Making these muffins is straightforward and forgiving, even with gluten-free ingredients. Follow these steps for bakery-worthy results.

Step 1: Prepare the Crumb Topping

1. In a medium mixing bowl, combine the brown sugar, white sugar, cinnamon, and salt using a spoon or fork until evenly mixed.
2. Pour in the melted butter and stir to combine. The mixture should be smooth and thick.
3. Add the gluten-free flour and gently mix with a fork until coarse crumbs form. Avoid using a spoon or mixer, and don’t overmix; otherwise, it can turn pasty. Cover with plastic wrap and set aside while you make the batter.

Step 2: Make the Muffin Batter

1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with bakery-style liners. These taller liners help contain the crumb topping and prevent it from spilling over during baking.
2. In a large mixing bowl, cream the room-temperature butter and white sugar together until light and fluffy, about 1-2 minutes (the time depends on how soft your butter is).
3. Add eggs one at a time, beating well after each addition to incorporate fully.
4. Stir in the vanilla extract until combined.
5. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
6. Alternatively, add the dry ingredients and Greek yogurt to the wet mixture: Start with half the flour mixture, then half the yogurt, followed by the remaining flour and yogurt. Mix just until smooth; the batter will be thick and velvety.

Step 3: Assemble and Bake

1. Using a cookie scoop (size 16, about 1/4 cup) or a spoon, divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
2. Generously pile the crumb topping onto each muffin, pressing it gently into the batter so it adheres. Don’t skimp, it’ll seem like a lot, but that’s what makes these muffins special!
3. Bake for 20-21 minutes, starting to check at 20 minutes. If the crumbs brown too quickly, loosely cover the pan with foil for the last few minutes.
4. Let the muffins cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

Step 4: Finish and Serve

Once cooled, sift 1-2 tablespoons of powdered sugar over the tops using a small mesh strainer or sieve for an even, professional dusting. Enjoy warm or at room temperature!

Storage Tips: Store in an airtight container at room temperature for 3-5 days. For longer storage, freeze in a zip-top bag for up to 3 months, thaw at room temperature or warm in the microwave.

Tips for Making the Gluten-Free Crumb Topping

The crumb topping is the star here, so nailing it ensures that perfect contrast of crisp and soft. Here are some pro tips:

Room Temperature Matters: Use melted butter for the topping to create those distinct crumbs, but ensure your muffin butter is truly softened for even creaming; cold butter leads to uneven batter.

Gentle Mixing is Key: Stick to a fork for the flour addition; overmixing activates the gluten-free starches and turns the topping doughy. Aim for pea-sized to walnut-sized crumbs for the best texture.

Don’t Skip the Press: After adding the crumbs, give them a light press into the batter. This prevents them from sliding off during baking, especially in muffin form, where gravity is at play.

Flour Choice: GF Jules works best because it’s a 1:1 blend with xanthan gum for structure. If using another brand, check if it needs adjustments for leavening.

Scaling Up or Down: This recipe makes 12 standard muffins. For jumbo muffins, reduce bake time slightly and use fewer crumbs per muffin to avoid overflow.

Dairy-Free Swap: Plant-based butters like Earth Balance or coconut oil work great, but taste-test your yogurt choice; coconut yogurt adds a subtle tropical note.

FAQs:

Can I use a different gluten-free flour?

Use a cup-for-cup gluten-free blend designed for baking. I use GF Jules. Blends vary; those without binders (like xanthan gum) may yield a more fragile crumb.

Can I make these dairy-free?

Yes, use dairy-free butter and dairy-free yogurt. Choose plain, unsweetened yogurt for best flavor and structure.

Do I need bakery-style liners?

Strongly recommended. Their taller sides help contain the generous crumb topping as the muffins rise.

How do I know they’re done?

A toothpick inserted into the center should come out clean, and the tops will feel set. Start checking at 20 minutes.

More gluten free recipes to make ASAP!

• Gluten-Free Baked Apple Cider Donuts
• Gluten Free Naan Bread Recipe
• Gluten Free Cinnamon Pull-Apart Bread
• Gluten Free Baked Donuts

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