An Easy Recipe for Gluten-Free Coffee Cake Muffins

Gluten Free Coffee Cake Muffins on a board

Sometimes I need coffee cake like a need a cup of coffee in the morning. I crave its warmth, its comforting aroma, and its buttery crumb-swirled middle. Most mornings, I have not the time, nor the patience to make an entire coffee cake. And who can really wait a whole hour for it to bake anyway? Not me and certainly not my hungry kids. Luckily, this easy recipe for gluten-free coffee cake muffins can be yours in 20 short minutes…well, 30 if you count the prep time. It’s all the goodness and flavor of the original in less than half the time. Yes.

This recipe card, instructions and photos were updated on 3/6/24.

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FAQ: Everything You Want to Know About Gluten Free Muffins

Gluten Free Coffee Cake Muffins

Q: Can I make these muffins dairy-free as well? A: Absolutely! Swap out the butter in both the muffin and the crumble topping for a dairy-free alternative, like coconut oil or a vegan butter. Your muffins will still emerge from the oven like victorious warriors, ready to take on the world (or at least your breakfast table).

Q: Can I freeze these muffins for later? A: Yes, and you’ll be thanking yourself later for having the foresight to do so. Once completely cooled, wrap the muffins individually in plastic wrap and store them in a freezer-safe bag. They’ll last for up to 3 months, ready to be thawed and devoured at a moment’s notice.

Q. Why are my gluten free muffins flat? A: Make sure your leavening agents are fresh, use a light blend of flours, and make sure your oven temperature is accurate!

The Dangers of “Partying” While Gluten Free

Each year around this time, invitations to social gatherings and parties start to pick up. Seems like everyone is hosting something–block parties, Halloween parties, Oktoberfest celebrations, fall carnivals and brunches are all on my calendar. I hate to turn down an invitation. But I know that since I have a restricted diet, it’s pretty much guaranteed that I won’t be able to eat anything. Unless I bring it myself, that is. I always appreciate an accommodating host or hostess to be sure. But, with the cross-contamination issue, I usually don’t feel comfortable eating from someone else’s kitchen, even if it’s a “gluten free” item. From experience, I know that a gluten hangover is not worth the small morsel I tried, just so I don’t offend whoever went through the effort to make something special.

I’ve learned the hard way, that I must call the host in advance, and tell them that I would be thrilled to bring a gluten free item for everyone to enjoy. It’s a little bit of insurance for me, it relieves the host of the pressures of accommodating my diet, and eliminates that awkward moment where I have to say “no thank you” to their kind efforts to prepare something just for me.

It’s not you…it’s me. Really.

There are, of course, exceptions to this rule, and we have friends we entertain with frequently who have even bought a separate, designated never-been-touched-by-gluten cutting board that they keep for when we come over. But obviously, I can’t expect that everywhere I go. By and large, I bring a little something for me (and everyone else) to enjoy, and I don’t mind one little bit. (I’m just happy that people aren’t afraid to invite me over, frankly.)

Gluten Free Coffee Cake Muffins

Bring These Gluten Free Coffee Cake Muffins to a Pot Luck Brunch or Block Party

Muffins are always an easy take-along to a brunch or block party. And this gluten free coffee cake muffin recipe is rich with sour-cream and spiked with a cinnamon crumb topping These muffins are so delicious and tender that not a single soul will know they are gluten-free unless you tell them. And that, my friends, is a very good thing indeed, since there are so many people who are afraid to try gluten-free baked goods, fearing that they will be dense or flavorless. I take great pleasure in proving people wrong–but I always wait until they are about half way in, moaning with delight, and begging the person who brought this wonderful thing to share the recipe, before I reveal that I brought them and that they are gluten-free. Gasp!

And so it will be with these muffins, which I am planning on bringing to a Halloween brunch. Of course they are good on a regular ‘ole Saturday morning too. Or a Thursday. Or anytime, really. And luckily, they are so easy to whip up, that even though they look quite spectacular, you don’t need a special excuse to make them.

Love Muffins? We’ve got you covered!

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Gluten Free Coffee Cake Muffins with glaze

Gluten Free Coffee Cake Muffins

Alison Needham
These gluten free coffee cake muffins are rich with sour-cream and spiked with a cinnamon crumb topping. They are so beautiful and tasty that not a single soul will know they are gluten-free unless you tell them. Prefer metric weights instead of cups? Toggle the button below!
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 264 kcal


  • Stand Mixer (or Hand Mixer)
  • 1/3 Cup Muffin Scoop (#12)


For the Streusel

For the Maple Drizzle


  • Preheat oven to 400 °F. Grease a muffin tin or line with paper cups.
  • Place butter in the bowl of a stand mixer fitted with a paddle attachment (or large mixing bowl if you are using a hand mixer). Beat together the butter and sugar until fluffy. Add eggs, one at a time and mix until combined. Stir in vanilla extract.
  • In a smaller bowl, sift together dry ingredients, then gently stir into the butter mixture, in two additions, alternating with the sour cream. Mix just until combined.
  • Make streusel. Mix dry ingredients together. Cut in butter using a pastry cutter, two knives, or your fingers, until the mixture resembles coarse sand.
  • Using a 1/3 cup muffin scoop, fill each muffin cup about 2/3 full. Top evenly with streusel. Bake for about 18 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
  • Whisk the maple syrup into the powdered sugar, one tablespoon at a time until it becomes a drizzle-able consistency. Drizzle evenly over the muffins by letting it run off a spoon. (This works best if the muffins are cooled as it will sink into the muffin a little if they are still warm–which won’t affect the flavor, of course).


Serving: 1muffinCalories: 264kcalCarbohydrates: 50gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 254mgPotassium: 62mgFiber: 3gSugar: 33gVitamin A: 204IUVitamin C: 1mgCalcium: 88mgIron: 1mg
Keyword Gluten Free Coffee Cake Muffins
Tried this recipe?Let us know how it was!

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  1. Linda Strange says:

    Can I substitute Bob’s Red Mill Soy Flour?

    1. Hi Linda!

      You could sub a portion of the flour for soy flour, but most gluten-free baked goods require a blend of whole grain and starch (about 60% to 40%). I think a good quality gf flour blend would be a better choice. There are lots available if you don’t want to make your own…Bob’s Red Mill has one, but it’s made with bean flours and I think it has an “off” flavor.

      1. Bob’s Red Mill has a 1-1 flour that is a great blend plus has the xanthan gum included.

  2. Wow. These are amazing. My kids love them! Thank you for a great recipe.

  3. Why was the batter so dry with these muffins? Like it was like bread dough.. I could mould it with my hands.. I still did everything like the recipe and they rose beautifully and ell good so we’ll see how they taste!;-) is this common for gf baked goods? I’m a newbie..

  4. My son needs to be casein-free, as well. What do I substitute for the sour cream? Is it ok to substitute coconut oil for the butter? I made your zucchini bread last night. Amazing, tasted just like my favorite recipe! Going to try the Pumpkin bread tonight and hopefully this recipe soon. Thanks!

  5. Maybe it’s me but… where is the coffee in the recipe? Thanks! Keen to make it 🙂

  6. 5 stars
    I’ve been looking for a gf sour cream coffee cake recipe like the one my mother made so many years ago. I’m thrilled (along with my family) to have found this gf muffin recipe. They were light, fluffy, and delicious. All of us wish that I had made a double batch. Instead of the streusel topping, I used the simple cinnamon, sugar and walnut topping from my mother’s recipe. It was layered in the middle of the muffins and sprinkled on top. Thank you for sharing your recipe!

  7. 5 stars
    Delicious! Will definitely use this recipe again! 😊

  8. 5 stars
    Alison’s recipes never fail to disappoint. We had muffins with mom at school and my son discovered coffee cake muffins and wanted more. I don’t eat gluten so I made these and he was thrilled. Loved that they freeze well too!

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