Cinnamon Streusel Oat Flour Muffins Recipes

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CINNAMON STREUSEL OAT FLOUR MUFFINS



Cinnamon Streusel Oat Flour Muffins image

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.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 12

Number Of Ingredients 18

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

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 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.
  • 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.
  • 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.
  • In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over muffins.

Nutrition Facts : Calories 300, Carbohydrate 48 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 190 mg, Sugar 29 g, TransFat 0 g

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