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Cinnamon Streusel Oat Flour Muffins
Cinnamon Streusel Oat Flour Muffins
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Prep Time:
25 minutes
Total Time:
55 minutes
Elevate breakfast with irresistible gluten-free cinnamon streusel muffins that will become a family favorite.
Ingredients:
  • 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
Instructions:
  • Preheat the oven to 375°F and line a 12-cup muffin pan with paper baking cups.
  • Combine 1/4 cup oat flour, brown sugar, oats, tapioca starch, and 3/4 teaspoon cinnamon in a small bowl. Stir in butter until a crumbly mixture forms. Set aside.
  • Combine oat flour, granulated sugar, baking powder, xanthan gum, cinnamon, and salt in a large bowl until well mixed. In a medium bowl, whisk together eggs, milk, oil, and vanilla until fully combined. Gently fold the egg mixture into the flour mixture until just moistened.
  • Evenly distribute the batter into muffin cups and generously sprinkle the streusel on top. Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Transfer the muffins from the pan to a cooling rack and let them cool for 10 minutes.
  • Mix the Glaze ingredients in a small bowl until smooth and pourable. Drizzle the glaze over the muffins.

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