Gluten-Free Coffee Cake Muffins

Gluten-Free Coffee Cake Muffins are moist and tender, with a cinnamon swirl through the center of each muffin, plus a crumbly cinnamon-sugar topping. Perfect for brunch and the holidays!

Prep Time 15

Cook Time 22

Total Time 37

Course Breakfast, Dessert

Cuisine American

Keyword dairy free, gluten free, vegetarian

Method Baking

Servings

Calories 302kcal

Ingredients

2 cups gluten-free baking flour blend WITH binder see notes
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable or canola oil
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup sour cream
1/4 cup buttermilk

For the Cinnamon Swirl/Topping:

2/3 cup brown sugar
3/4 cup gluten-free baking flour blend WITH binder
2 teaspoons cinnamon
6 Tablespoons butter melted then slightly cooled

Instructions

Preheat the oven to 375 degrees then line 2, 12-cup muffin tins with 15 liners total. If your muffin tin isn't non-stick, spray the top with nonstick spray. Set aside.
To a medium-sized mixing bowl add the gluten-free baking flour blend, baking powder, baking soda, and salt then mix with a fork to combine and set aside.
To the bowl of an electric stand mixer fitted with the paddle attachment, or a large glass bowl if using a hand mixer, add the vegetable oil and sugar. Mix on medium-high speed until well combined, 30 seconds. Scrape down the sides of the bowl.
Add the eggs one at a time, mixing on low until the first egg is just combined before adding the second egg along with the vanilla extract. Scrape down the sides of the bowl.
Add half the dry ingredients into the bowl then mix until just combined. Add the sour cream and buttermilk then mix until just combined. Add the remaining dry ingredients then mix to combine. The batter will be thick.

For the Cinnamon Swirl / Topping:

To a medium-sized mixing bowl add the brown sugar, gluten-free baking flour blend, and cinnamon then stir with a fork to combine. Add the melted butter then mix to combine.
Scoop 2 Tablespoons muffin batter into each of the lined cups then spread into an even layer with the back of a spoon or an offset spatula. This does NOT need to be perfect - just be sure to cover the bottom of the muffin liner in batter.
Scoop a slightly heaping TEASPOON of the cinnamon swirl mixture on top of the batter then top with 2 more Tablespoons batter and spread into an even layer - again this does not need to be perfect.
Top each muffin with a slightly heaping TABLESPOON of the remaining cinnamon swirl mixture then gently though intentionally press the topping into the batter to ensure it sticks.
Bake the muffins for 16-20 minutes or until golden brown and a toothpick inserted into the center comes out clean, rotating the pans halfway through.
Let the muffins cool in the tins for 5 minutes before transferring to a cooling rack to cool completely. Store in an airtight container on the counter for up to 3 days.

Video

Notes

I tested this recipe using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and King Arthur Gluten-Free Measure for Measure Flour. Your results may vary if using a different GF flour blend.
Feel free to use plant-based butter to keep this recipe dairy-free.
Use the spoon and level technique for measuring flour vs scooping the measuring cup directly into the bag or container of flour to avoid adding too much flour to the recipe. Spoon the flour inside a measuring cup until it heaps over the top then use the back of a knife to level it off.
Plan ahead! For the best results, do not plan on eating these gluten-free muffins the day they’re made. They’re easy to get out of the muffin liner, plus the texture is best starting on day 2.

Nutrition