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Cinnamon Streusel Oat Flour Muffins

Cinnamon Streusel Oat Flour Muffins
  • Prep 25 min
  • Total 55 min
  • Servings 12
Switch up your breakfast game with these crowd-pleasing gluten-free cinnamon streusel muffins. Packed with cinnamon streusel goodness, these muffins are soon to be a frequently requested breakfast item from friends and family.
Updated May 25, 2021

Ingredients

Streusel

  • 1/4 cup Gold Medal™ Gluten Free Oat Flour
  • 1/4 cup packed brown sugar
  • 1/4 cup pure old fashioned oats
  • 3 tablespoons tapioca starch or tapioca flour
  • 3/4 teaspoon ground cinnamon
  • 2 tablespoons butter, softened

Muffins

  • 2 3/4 cups Gold Medal™ Gluten Free Oat Flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons gluten-free baking powder
  • 1 1/2 teaspoons xanthan gum
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract

Glaze

  • 3/4 cup gluten-free powdered sugar
  • 3 to 4 teaspoons milk

Steps

  • 1
    Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2
    In small bowl, mix 1/4 cup oat flour, the brown sugar, oats, tapioca starch and 3/4 teaspoon cinnamon until blended. Mix in butter until mixture is crumbly. Set aside.
  • 3
    In large bowl, mix 2 3/4 cups oat flour, the granulated sugar, baking powder, xanthan gum, 1 1/2 teaspoons cinnamon and the salt until blended. In medium bowl, beat eggs, milk, oil and vanilla with whisk until blended. Mix egg mixture into flour mixture with spoon until moistened.
  • 4
    Divide batter evenly among muffin cups; sprinkle streusel over batter. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes.
  • 5
    In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over muffins.

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • For the best results in this gluten-free cinnamon muffin recipe, it’s important to measure your oat flour correctly. Make sure you stir the flour before measuring, to lighten it. Then spoon the flour into the measuring cup, and level it off by sweeping the straight side of a knife across the top of the measuring cup.
  • If you like nuts, make these oat flour cinnamon muffins by stirring 1 cup of chopped pecans or walnuts into the batter, after adding in the liquid ingredients.
  • Tapioca starch, also known as “tapioca flour” is a fine, white powdery substance often used in gluten-free baking. It’s starchy and slightly sweet in flavor. It can provide structure to baked goods and is often used as a thickening agent in soups, sauces and pie fillings.
  • Xanthan gum is a plant-based thickening and stabilizing agent that’s often used in gluten-free baking. It gives dough or batter enough elasticity to rise properly, which helps to avoid the doughy or gummy texture sometimes found in gluten-free baked goods.

Nutrition Facts

Serving Size: 1 Muffin
Calories
300
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
190mg
8%
Potassium
135mg
4%
Total Carbohydrate
48g
16%
Dietary Fiber
3g
12%
Sugars
29g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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