Classic Gluten Free
Coffee Cake Muffins
These Classic Gluten Free Coffee Cake Muffins are tiny little treasures. Soft. Moist. Sweet. And piled high with buttery brown sugar streusel. They taste like your favorite coffee shop muffins—but healthier, cozier, and even more delicious.
The center is tender and cake-like, while the top brings all the cinnamon-sugar crunch you crave. And yes, they absolutely demand a hot cup of coffee. Warm them slightly, add honey butter, and you’re in muffin heaven.
Classics don’t fade. They evolve. And this gluten free coffee cake muffin recipe keeps everything you love while making it work for today’s pantry.
A recipe that is flexible.
Even better, the muffin batter is endlessly flexible. With a few simple techniques, you can turn this base into so many flavors. Just like my Coffee Shop Lemon Blueberry Muffins, this recipe uses similar ingredients and methods to create a moist, dense crumb and perfectly risen top. The hidden streusel layer in the middle adds a surprise burst of sweetness—expected in a coffee cake, but still magical.
Served warm is the best.
Want to customize? Add raspberries, strawberries, or even a swirl of jam. Every version works. Every version smells incredible coming out of the oven.
And that smell! It’s nearly impossible to wait before digging in. But I always let them rest at least 6 minutes before slicing. The crumb settles, and the sugar topping won’t scorch your mouth—trust me, I’ve tested that part.
Serve warm with butter (or not), alongside your favorite drink. But fair warning… you won’t stop at one.
Check out more Classic recipes here.
Pro Tip: For tall, bakery-style muffin tops, bake at a higher temperature for the first 5 minutes. This jump-starts the rise and gives you that perfect dome.
If you make these Gluten Free Coffee Cake Muffins, I’d love to see your batch! Share your photos and tag me on Instagram @whitesparrowfoodco for more gluten-free recipes and baking inspiration.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Classic Gluten Free Coffee Cake Muffins
- Total Time: 31 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
Classic, gluten free and delicious – you have to make these!
Ingredients
- 12 tablespoons butter, room temperature
- 1 1/4 cups sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/3 cups sour cream or plain unsweetened yogurt, room temperature
- 2 1/3 cups gluten free flour blend
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Brown Sugar Topping
- 1/2 cup light brown sugar, packed
- 3/4 cups gluten free flour blend
- 6 tablespoons salted butter, melted
- 3 teaspoons cinnamon
- 1/2 teaspoon salt
Combine all topping ingredients in a small bowl and mix with a rubber spatula or spoon until most of the flour is covered and combine with the flour.
Instructions
- Preheat your oven to 350F. Line 12 muffin tins with paper liners and lightly spray with cooking spray. Set aside until needed.
- In the bowl of a stand mixer, beat the butter and sugar on medium for 2 minutes or until light and fluffy. Add in one egg at a time, mixing until combine and then repeat with the remaining eggs.
- Pour in the vanilla extract and sour cream. Mix on low until just combine.
- Add in the flour, baking powder, baking soda and salt. Mix on low until just combine. Use a rubber spatula to scrap down the sides of the bowl and mix any ingredients at the bottom of the bowl that aren’t fully mixed in.
- Add in a small scoop about 1 1/2 tablespoons of batter to each muffin tin. You may need to press down the batter slightly. Scoop 1 tablespoon of brown sugar topping on top to create a layer in the middle of each muffin. Scoop the remaining batter on top of the brown sugar topping to fill all the muffins. Top with brown sugar topping – about 1 tablespoon each (this part gets messy).
- Place in your oven and bake for 16 minutes (see note about starting at 12 minutes and then checking them). Once the muffins are set in the middle, are slightly brown and smell amazing remove them from the oven and let them cool for 10-15 minutes on a wire rack.
Notes
Don’t softened or defrost your butter in a microwave. It will change the consistency of the butter and will impact how the muffins turn out.
Cooking times will vary. My current oven is cooking very hot. I recommend setting a timer at 12 minutes and then working up from there in 2-4 minute timers.
- Prep Time: 15
- Cook Time: 16
- Category: baking
- Method: oven
- Cuisine: breakfast
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