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Gluten-free crumb cake muffins with a crumbly topping on a wooden surface

Gluten-Free Crumb Cake Muffins

These Gluten-Free Crumb Cake Muffins combine a tender, yogurt-enriched muffin with a buttery cinnamon-sugar crumb topping, making them a perfect grab-and-go breakfast or a delightful afternoon treat.
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Prep Time 30 minutes
Cook Time 21 minutes
Total Time 51 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crumb topping
  • 10 tablespoons butter or dairy-free butter, melted
  • 2/3 cup brown sugar, packed
  • 1/3 cup white sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups gluten-free all-purpose flour Use a blend with xanthan gum if possible.
For the muffin batter
  • 1/2 cup butter or dairy-free butter, room temperature Unsalted preferred.
  • 2/3 cup white sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten-free all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup Greek yogurt or dairy-free yogurt Strain if thin.
For finishing
  • 1–2 tablespoons powdered or confectioners’ sugar For dusting after baking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line standard muffin tins with bakery-style paper liners.
Make the crumb topping
  1. In a medium bowl, whisk together brown sugar, white sugar, cinnamon, and salt.
  2. Pour in the melted butter and stir until the mixture is smooth.
  3. Add the gluten-free flour and mix until combined, forming coarse crumbs. Set aside.
Prepare the muffin batter
  1. In a large bowl, beat the butter and sugar until smooth and slightly pale.
  2. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  3. In a separate bowl, whisk together the dry ingredients.
  4. Gradually add the dry ingredients to the butter mixture alternately with the yogurt, mixing just until combined.
Fill muffin tins
  1. Spoon the batter into prepared liners, filling each about 3/4 full.
  2. Top with crumb mixture, pressing gently to adhere.
Bake
  1. Bake for 20–21 minutes, starting to check at 18 minutes. A toothpick should come out clean.
Cool and finish
  1. Let muffins cool in the pan for 15 minutes, then transfer to a wire rack.
  2. Dust with powdered sugar before serving.

Notes

These muffins keep well at room temperature for 2 days or in the fridge for up to 5 days. They can also be frozen for up to 3 months.