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
- eggs
- cinnamon
- 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!
Other baked goods you’ll love:
Apple Cinnamon Muffins
Baked Blueberry Oatmeal Bars
Gluten-free Carrot Cake Muffins
Chocolate Banana Bread
Gluten-free Crumb Cake Muffins
Ingredients
- 1 1/2 cups oat flour
- 1/2 cup coconut sugar
- 1/2 cup plain Greek yogurt
- 1/2 cup oil, I used light olive oil
- 2 eggs
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
Crumb Topping
- 2/3 cups oat flour
- 6 tbsp brown sugar, or coconut sugar
- 1/4 cup cold butter
- 1 tsp cinnamon
Directions
- Preheat the oven to 350 F
- In a large bowl, combine the coconut sugar, yogurt, cinnamon, oil, eggs and vanilla and whisk together until smooth.
- Add in the oat flour, salt, baking soda and baking powder and mix well.
- Line a muffin tin with cupcake liners and divide the batter evenly into about 10 liners.
- To make the crumb topping, mix together the oat flour, cinnamon and sugar in a small bowl. Add in the cold butter and work the flour mixture into the butter using your hands to break up the butter and form crumbs.
- Sprinkle the crumbs over each muffin. Bake for about 18 minutes, until the tops are firm to touch
- Let them muffins cool and dust them with powdered sugar. Keep refrigerated for up to 2 weeks, or keep at room temperature for up to 3 days.
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