Gluten Free Coffee Cake Muffins

Gluten Free Coffee Cake Muffins

I’m so excited to share with you my new recipe for gluten free coffee cake muffins. A reader asked me a few weeks ago if she could use my gfJules Gluten Free Muffin Mix to make gluten free coffee cake muffins and I thought the idea was brilliant. And with my mix, it was so easy! My family absolutely went gaga over these. I know yours will too!

There are few things in life as universally loved as coffee cake. Chocolate chip cookies are up there, but some people prefer oatmeal cookies, and beyond that, honestly fan favorites are split between chocolate and vanilla, tart and sweet, pie and cake … you get the idea. But coffee cake? Who doesn’t love coffee cake? (Here’s my recipe for gluten free coffee cake, by the way!).

gluten free coffee cake muffin with pan

So using the transitive property (if a = b and b = c, then a = c … the extent of my math skills), who wouldn’t love a gluten free coffee cake they could hold in their hand, take on the bus or in their lunch, grab as a snack, or nosh on for dessert? Hence, the birth of the gluten free coffee cake muffin.

gluten free coffee cake muffins in pan

This concoction is certainly delicious. It has a delightful swirl of cinnamon goodness in the middle and is topped with an irresistible crumbly streusel that makes it all the better. My husband actually asked why there weren’t more swirls of cinnamon in the middle (he suggested 3 layers!) because he loved it that much. So if you’re inclined to want more, double or triple the swirl ingredients and go all in on the swirl. You only live once.

gluten free coffee cake muffin with bite

Using my award-winning gfJules Gluten Free Muffin Mix, you only need to add a few simple ingredients and I’ve provided you dairy-free and vegan options below. If you have my gfJules Gluten Free All Purpose Flour, but not my muffin mix, follow along with the “from scratch” instructions.

gluten free coffee cake muffin

Just be sure not to use another muffin mix or flour blend that is rice flour based or has bean flours in it. When you want a soft, yummy muffin, you need to use the right gluten free flour or it may turn out dry and crumbly or gritty and taste funny — now who would want that??

gluten free coffee cake muffins with milk and berries v

I hope your family loves this recipe as much as mine does. I had to fight them off to get pictures, if that’s any indication of how fantastic these are. And your kitchen will smell like heaven when they’re baking!

Gluten Free Coffee Cake Muffins

Gluten Free Coffee Cake Muffins

Yield: 12-16 muffins, depending on size
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

These delicious gluten free coffee cake muffins bring all the yummy cinnamon-sugar flavors of coffee cake into a portable muffin!


Muffin Ingredients:

  • gfJules™ Muffin Mix can (add 1/4 cup more sugar if you like a sweeter muffin)
  • 1 tsp. ground cinnamon (optional)


  • 1/4 cup brown or white sugar or coconut palm sugar (note: for sweeter muffins, add up to 1/4 cup additional sugar)
  • 1 1/2 cups gfJules™ Gluten Free All Purpose Flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/2 tsp. cinnamon (optional)


  • 1/2 cup butter or nondairy alternative (e.g. Earth Balance® Buttery Sticks)
  • 2 large eggs or egg substitute of choice (I like 2 Tbs. flaxseed meal, chia or salba steeped in 6 Tbs. very warm water)
  • 1 tsp. pure vanilla extract
  • 1/2 cup sour cream (dairy or nondairy) OR plain or vanilla yogurt, dairy or non-dairy (So Delicious®)
  • 1/4 cup milk of choice (dairy or non-dairy)

Swirl Ingredients:

Crumble Topping Ingredients:


Preheat oven to 350ºF (static) or 325ºF (convection).

Oil or line muffin cups and set aside (makes 12-16 muffins, depending on size).

Cream the butter with 1/2 the can of gfJules Gluten Free Muffin Mix to integrate it with the butter.


If baking from scratch, cream butter with sugar until the mixture is light and fluffy. In a separate bowl, whisk together all the dry ingredients.

To the butter mixture, add the eggs, vanilla and sour cream and beat well.

Add dry ingredients or the remaining muffin mix (plus 1/4 cup sugar, if using) to the wet mixture along with 1/4 cup milk until thoroughly mixed.

The batter will be thick but not so thick you can't spoon into muffin cups. If it is too thick to spoon easily, add another 1/4 cup milk to your batter and beat to integrate (different milks, yogurts and sour creams may require slightly more milk added to the batter).

Prepare the swirl ingredients in a separate bowl.

Spoon batter into prepared muffin tins, filling only half full. Spoon a dollop of cinnamon swirl onto the batter, then add more batter on top to fill the muffin cup 2/3 - 3/4 full.

Making Gluten Free Coffee Cake Muffins

In a separate bowl, cut the butter into the topping ingredients with two knives or a pastry blender until a pebbly mixture is formed. Sprinkle evenly on top of all the muffins.

Bake for 30 minutes or until lightly browned and a toothpick inserted into the center comes out clean or with only dry crumbs. (note: if baking on convection setting, check muffins after 20 minutes of baking and again five minutes later if not done; convection tends to cook baked goods faster and you don't want to over-cook the muffins.)

Cool before removing from tins.

I hope you love this recipe as much as we do!

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Gluten Free Coffee Cake MUFFINS! Makes your favorite breakfast portable! Gluten-Free, Dairy-Free and even vegan if you wanna!



gluten free coffee cake muffins make everyone's favorite breakfast portable! gluten-free and dairy free coffee cake muffins! gfJules

Gluten Free Coffee Cake MUFFINS! Makes your favorite breakfast portable! Gluten-Free, Dairy-Free and even vegan if you wanna! | gfJules

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65 thoughts on “Gluten Free Coffee Cake Muffins

  1. I made these and they were amazing! Light and soft . I did use my own flour concoction. I used oat flour, almond flour , quinoa flour, sorghum flour. I didn’t measure just added a little of this and a little if that..
    thx for the great recipe

  2. I made these yesterday and they are delicious. Mine weren’t as domed on top but more level but it didn’t change the taste or texture. Some of the cinnamon swirl leaked out on to the muffin tin and when it cooled it tasted just like candy. I did use your flour. Will definitely make again.

    • Sounds divine — the cinnamon-swirl candy part! So glad you tried this recipe and loved it! If you have a convection setting on your oven, try that next time for more doming on muffins, or use my gfJules Muffin Mix for the most beautiful crowned muffins every time. But taste and texture are supreme — so glad you loved them!

  3. I’ve made these muffins twice now and both times they exploded and the bottoms weren’t cooked fully. The first time I probably over beat the batter. The second time I didn’t beat it at all I just mixed everything in with a spoon. Can someone tell me what I’m doing wrong? I am using almond flour. Could that be the issue?

    • Hi Kaitlyn, your hunch is correct that the almond flour is the culprit. When a recipe is written for a specific gluten free blend of flours, that blend must be used, or as close an approximation based on ratios as possible. Have a look at this article on gluten free flours — they are all quite different and work together (or not) to make the recipe as pictured from the recipe author. I urge you to try my recipes with my award winning gfJules Flour blend — no more exploding muffins will be your just reward!

  4. The first time I made this recipe I thought they came out dense. So I made them again but I sifted the mix twice (well worth the extra step) and they were absolutely amazing. Definitely will do again also I made 1/2 mix coffee cake crumb and the other 1/2 blueberry.

    • Hi Margo, I’m so glad you didn’t give up on the recipe! Thanks so much for coming back to let us all know what worked for you, in terms of sifting. Particularly when using measuring cups to measure flour (as opposed to weighing the flour), it can be easy to get too much flour in the measuring cup because it’s compacted; sifting can help that a lot.


    • Hi Barbara, you could try that baking method, but I haven’t made those baking adjustments with this recipe myself. Is there any reason why you’d want to do that instead of just baking at 350F the whole time?

  6. I love your mixes!! Today I tried the coffee cake muffins with the muffin mix, twice! I don’t know what I’m doing wrong but it sure isn’t turning out like your picture. When i cream the butter with half the mix, it isn’t turning fluffy. it gets patted down and hard to move. I’m a little confused with the instructions and unsure when to add the eggs, milk and sour cream. Do you have any advice for me?

    • Hi Melissa, so sorry you’re having troubles with this recipe. Quick question: are you adding the other 1/2 of the can of mix? I suggest beating 1/2 the mix with the butter because there’s some sugar in the mix and that’s what works well to cream with the butter. If you like a sweeter muffin, next time, just cream the butter with 1/4 cup extra sugar … then add the eggs, sour cream, vanilla and milk. At that point you can slowly stir in the entire can of mix to that butter/liquid ingredients mixture. Let me know if that makes sense. You can always call us or email [email protected] for more help anytime!

  7. That topping is calling my name but really I might have to make these asap as my oldest wanted coffee cake at Starbucks this morning. I bet she’d love these!!