These gluten-free crumb cake muffins are the perfect morning muffin! They melt in your mouth, and have a delicious cinnamon crumb topping.
Crumb cake has to be one of my favorite baked goods ever created. I love it in any shape or form, but crumb cake muffins are truly one of my favorite treats to bake. These muffins are pillowy soft with the most delicious cinnamon crumb topping, and are so easy to whip up!
I love pairing one with my morning coffee, or in the afternoon as a little pick me up. They’re a delicious way to start your day made with the simplest ingredients!
How to make Gluten-free Crumb Cake Muffins:
Here’s what you’ll need to make these delicious muffins:
- oat flour- I prefer store-bought oat flour, but you can make your own by blending rolled oats in a blender
- coconut sugar- or sub light brown sugar
- greek yogurt- you can use sour cream for more of a traditional recipe
- oil- I like using light olive oil or avocado oil for a neutral taste
- vanilla extract
and a few other pantry staples! The crumb topping is made with just four ingredients, and finished off with some powdered sugar.
These gluten-free crumb cake muffins are so easy to make, and will leave you with delicious bakery-style baked goods for the week. I know you guys are going to love it!
Hi! Love all your recipes. Would I be able to sub the Greek yogurt and butter for other ingredients to make this dairy free?
Can almond flour be used to replacement oat flour?
Unfortunately almond flour isn’t always a 1:1 sub for oat flour so I don’t think the texture will stay the same