This crunchy streusel topped gluten-free overnight cinnamon bun muffins are easy to make and so so satisfying!
This recipe for gluten-free cinnamon bun muffins is a true baking delight. Designed as an overnight recipe, it makes for an effortless and delicious breakfast or a healthy treat for the entire family. The muffins are incredibly tender and moist, with a streusel topping that is rich in warm cinnamon and nutmeg spices. By using our QUeen Milling Gluten Free All Purpose Flour Blend, the texture of these muffins is light and fluffy, offering a beautiful rise and a delightful crumb.
Recipe Card
Recipe Name: Gluten-Free Overnight Cinnamon Bun Muffins
Description: Fluffy and moist gluten-free muffins with a cinnamon streusel topping, designed for an overnight rise.
Source: QUeen Milling Test Kitchen
Yield: Approximately 12 muffins
Prep Time: 20 minutes (plus overnight refrigeration)
Cook Time: 18-20 minutes
Ingredients
Batter
- 2½ cups (11 ounces, 313 grams) of QUeen Milling Gluten Free All Purpose Flour Blend
- 1½ Tablespoons (18 grams) baking powder
- ¼ teaspoon (1.5 grams) salt
- 1 cup (7 ounces, 200 grams) granulated sugar
- ½ cup (4 ounces, 113 grams) unsalted butter, melted and cooled
- 2 large eggs
- ¾ cup (6 ounces, 180 grams) milk
- ¼ cup (2 ounces, 60 grams) sour cream
- 1 teaspoon (4 grams) vanilla extract
Streusel Topping
- ½ cup (2 ounces, 63 grams) of QUeen Milling Gluten Free All Purpose Flour Blend
- ½ cup (4 ounces, 110 grams) brown sugar
- 1 Tablespoon (6 grams) ground cinnamon
- ½ teaspoon (1 gram) nutmeg
- ¼ cup (2 ounces, 56 grams) unsalted butter, melted and cooled
Frosting
- 6 ounces (170 grams) cream cheese, room temperature
- 2 Tablespoons (1 ounce, 30 grams) unsalted butter, room temperature
- 1 cup (4 ounces, 120 grams) icing sugar
- 1 teaspoon (4 grams) vanilla extract
Instructions
- For the batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk the granulated sugar with the melted butter. Then, whisk in the eggs. Add the milk, sour cream, and vanilla, and whisk until smooth. Gradually add the flour mixture and mix until just combined. The batter may have some lumps, which is normal. Cover the bowl and refrigerate overnight.
- In the morning, remove the batter from the refrigerator and let it sit while you prepare the streusel topping.
- For the streusel: In a small bowl, whisk together the flour, brown sugar, cinnamon, and nutmeg. Stir in the melted butter until the mixture is crumbly.
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with muffin liners, leaving a space between each. Fill the empty muffin cups ¾ full with water.
- Set aside about ¼ cup of the streusel topping. Fold the remaining streusel into the batter. Fill each lined muffin cup about ¾ full with the batter, then top with a sprinkle of the reserved streusel.
- Bake for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 8-10 minutes, or until the muffins are golden and a toothpick inserted in the centre comes out with a few crumbs.
- Let the muffins cool in the pan for 10 minutes before removing them to a wire rack to cool completely.
- For the frosting: Combine all frosting ingredients in a bowl and beat until smooth. Top the cooled muffins with the desired amount of frosting.
Notes
These cinnamon bun muffins are a true delight, especially for a lazy weekend breakfast. The effectiveness of our QUeen Milling Gluten Free All Purpose Flour Blend in this recipe is its ability to create a light and fluffy muffin with a moist crumb, all without the need for gluten. This flour is a convenient baking solution, ensuring a consistently delicious and wholesome treat. Our paper packaging is recyclable and compostable. As a thoughtful and practical reuse idea, you can use an empty bag to collect leaves and other organic material for your garden's mulch. We encourage you to explore our full range of products and connect with us on social media for more delicious gluten-free inspiration!