Go Back
Gluten Free White Chocolate Raspberry Glazed Streusel Muffins With Cinnamon Filling | www.twoadorablelabs.com

Gluten Free White Chocolate Raspberry Glazed Streusel Muffins With Cinnamon Filling

Perfect for brunch and a coffee. Deliciously sweet with loads of cinnamon and you no one will ever guess they are gluten free!
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: Cinnamon, sugar, butter, pecans, flour, eggs, vanilla extract
Author: Two Adorable Labs

Ingredients

Topping

  • 1/2 cup pecans, chopped
  • 1/4 cup rolled oats (I added a bit more to my measuring cup)
  • 1/2 cup Bob's Red Mill Oat Flour
  • 3 tbsp salted butter, softened
  • 1/3 cup brown sugar, light, packed

Filling

  • 4 tbsp butter, melted
  • 1 cup brown sugar, light
  • 3 tsp cinnamon

Batter

  • 8 tbsp butter, unsalted
  • 3/4 cup International Delight White Chocolate Raspberry creamer
  • 2 large eggs
  • 1 3/4 cup Bob's Red Mill Almond Flour
  • 1/2 cup rolled oats
  • 3/4 cup granulated sugar
  • 1 tbsp vanilla extract I used Sweet Home Vanilla
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg

Glaze

  • 2/3 cup Anthony's Confectioner sugar
  • pinch salt
  • 1/2 tsp vanilla extract
  • 3 tbsp International Delight White Chocolate Raspberry creamer

Instructions

  • Preheat oven to 400 degrees
  • Line a 12-cup muffin pan with cupcake papers. I used papers from Amazon.

Topping

  • In a small bowl, mix together all the ingredients together until crumbly. Set aside

Filling

  • In another small bowl, mix together ingredients and allow to stand for 5-10 minutes to thicken before using

Batter

  • In a large bowl, whisk together melted butter, creamer, and eggs
  • In a large bowl, whisk together the dry ingredients
  • Add liquid mixture to dry ingredients. Stir until combined
  • Using a tablespoon or cookie scoop, fill half cupcake paper with batter. Shake pan to level batter out
  • Add a layer of filling and top with remaining batter
  • Sprinkle topping over muffins

Bake the muffins

  • Bake at 400 degrees for 20-25 minutes until tops of muffins are golden brown. (I took mine out when the middle was still a bit gooey)
  • While muffins are cooling, make the glaze

Glaze

  • In a small bowl, mix the glaze ingredients together until smooth, add 1 tablespoon International Delight White Chocolate Raspberry creamer at a time until desired consistency.
  • Drizzle over muffins