Description
These gluten-free crumb cake muffins made with oat flour, Greek yogurt, and a buttery cinnamon streusel are perfect for a cozy breakfast or snack.
Ingredients
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
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk coconut sugar, Greek yogurt, cinnamon, olive oil, eggs, and vanilla until smooth.
Add oat flour, salt, baking powder, and baking soda. Mix until just combined.
Divide batter evenly among liners, filling each about ¾ full.
For the crumb topping: Mix oat flour, brown sugar, and cinnamon. Add cold butter and blend with fingers until crumbly.
Sprinkle crumb topping generously over muffins.
Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly, then dust with powdered sugar if desired.
Notes
Cold butter is key for the crumb topping texture.
Don’t overmix the batter to keep muffins tender.
Add fresh fruit like blueberries or apples for variation.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
