Why I Love This Recipe

I love how these muffins combine the tender texture of a classic cake with the delightful crunch of a cinnamon crumb topping. They’re easy to make, gluten-free, and always a hit with family and friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Muffins:

1½ cups oat flour
½ cup coconut sugar
½ cup plain Greek yogurt
½ cup light olive oil
2 eggs
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda

For the Crumb Topping:

⅔ cup oat flour
6 tablespoons brown sugar
¼ cup cold butter
1 teaspoon cinnamon

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the coconut sugar, Greek yogurt, cinnamon, oil, eggs, and vanilla extract until smooth.
Add the oat flour, salt, baking powder, and baking soda to the wet ingredients. Mix until well combined.
Divide the batter evenly among the muffin liners, filling each about ¾ full.
In a separate bowl, prepare the crumb topping by mixing the oat flour, brown sugar, and cinnamon. Add the cold butter and use your fingers to blend until the mixture resembles coarse crumbs.
Sprinkle the crumb topping generously over each muffin.
Bake for 18 minutes, or until the tops are firm to the touch and a toothpick inserted into the center comes out clean.
Allow the muffins to cool, then dust with powdered sugar if desired.

Servings and Timing

Servings: 10 muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Variations

Dairy-Free Option: Substitute the Greek yogurt with a plant-based yogurt and use dairy-free butter for the crumb topping.
Sugar Alternatives: Replace coconut sugar with light brown sugar or maple sugar for a different sweetness profile.
Add-Ins: Incorporate fresh blueberries or chopped apples into the batter for a fruity twist.

Storage/Reheating

Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 2 weeks.
Reheating: To enjoy warm, microwave a muffin for 15-20 seconds or reheat in a preheated oven at 300°F (150°C) for 5-10 minutes.

FAQs

Can I use a different type of flour?

While oat flour provides a tender texture, you can experiment with other gluten-free flours like almond flour. Keep in mind that the texture may vary.

How can I make these muffins vegan?

To make vegan muffins, replace the eggs with flax eggs and use plant-based yogurt and butter alternatives.

Can I freeze these muffins?

Yes, these muffins freeze well. Place them in a single layer in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature or reheat before serving.

What can I use instead of coconut sugar?

Light brown sugar is a suitable substitute for coconut sugar in this recipe.

How do I prevent the crumb topping from sinking?

Ensure the crumb topping is coarse and the butter is cold when mixing. Gently press the topping onto the batter before baking to help it adhere.

Conclusion

These Gluten-Free Crumb Cake Muffins are a delightful treat that combines the classic flavors of crumb cake with the convenience of a muffin. Whether enjoyed for breakfast or as a snack, they’re sure to satisfy your sweet cravings while accommodating gluten-free dietary needs.