Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it well with non-stick spray or butter. This prevents the muffins from sticking and ensures easy removal.
- In a medium bowl, whisk together the ½ cup gluten-free all-purpose flour, packed light brown sugar, ¼ cup granulated sugar, cinnamon, and nutmeg. Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Don't overmix; you want some pea-sized pieces of butter remaining for a lovely texture. Set aside.½ cup gluten-free all-purpose flour blend, ⅓ cup packed light brown sugar, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ cup unsalted butter
- In a large bowl, whisk together the 2 cups gluten-free all-purpose flour, 1 cup granulated sugar, baking powder, and salt. Ensure these are well combined to distribute the leavening agents evenly.2 cups gluten-free all-purpose flour blend, 1 cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
- Add the softened ½ cup unsalted butter to the bowl with the dry ingredients. Beat with an electric mixer on medium speed until the mixture is pale and fluffy, about 2-3 minutes. This creaming process incorporates air, which helps create a lighter muffin.½ cup unsalted butter
- Beat in the two large eggs, one at a time, mixing well after each addition. Then, stir in the pure vanilla extract until just combined. Scrape down the sides of the bowl as needed.2 large eggs, 1 teaspoon pure vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix on low speed or by hand until just combined after each addition. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.1 cup milk
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise.
- Generously sprinkle the prepared streusel topping over the batter in each muffin cup. This is where all that delicious cinnamon-sugar goodness will bake into a crunchy topping.
- Place the muffin tin in the preheated oven. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The streusel topping should be golden brown and fragrant.
- Once baked, carefully remove the muffin tin from the oven. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from steaming and becoming soggy.
Notes
Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
