Small Batch Gluten Free Pound Cake Streusel Muffins

Betty Crocker makes a Cinnamon Streusel Muffin and Quick Bread Mix. It is not gluten-free. However, it provided the inspiration for these gluten free pound cake streusel muffins. I used my Heavenly Gluten Free Pound Cake Recipe but only made four muffins. There’s only two of us at home. So, if you want to make a small batch you may; or you can multiply the ingredients by three and make an entire dozen.

Small Batch Gluten Free Pound Cake Streusel Muffins

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Makes 4 muffins

Small Batch Gluten Free Pound Cake Streusel Muffins

Miniature gluten free pound cake muffins topped cinnamon streusel, and nuts, if desired, make an amazing dessert you can serve to anyone.


    For the Streusel Topping:
  • 1 tablespoon Carla's Gluten-Free All-Purpose Flour Blend
  • 2-1/4 teaspoons granulated sugar
  • 2-1/4 teaspoons light brown sugar
  • Slightly heaping 1/4 teaspoon ground cinnamon
  • 1/2 tablespoon unsalted butter, cold, cut into pieces
  • 1 tablespoon finely chopped nuts (optional)
  • For the Muffins:
  • Oil or butter, for pan
  • 3 tablespoons + 1 teaspoon unsalted butter
  • 1-1/2 tablespoons vegetable shortening
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/2 cup + 1 tablespoon Carla's Gluten-Free All-Purpose Flour Blend (using cornstarch, not tapioca flour), plus extra for dusting the pan,
  • 1/8 teaspoon salt
  • 1/32 gluten-free baking powder*
  • 3-1/2 tablespoons milk
  • 1/3 teaspoon pure vanilla extract*


    To Make the Streusel Topping:
  1. Combine the flour blend, sugars, and cinnamon.
  2. Using a pastry cutter or two knives, cut the cold butter into the dry mixture until crumbs form. If using, add finely chopped nuts and toss to combine. Refrigerate until ready to use.
  3. To Make the Muffins:
  4. Preheat the oven to 350°F. Oil or butter 4 muffin cups or line with paper liners; set aside.
  5. Cream together butter and shortening until fluffy and almost white in color. (I used a small food processor.)
  6. Add sugar and mix until thoroughly combined. on medium speed for 1-1/2 to 2 minutes, scraping bowl as needed.
  7. Add egg and combine until just incorporated. Scrape sides of container as needed.
  8. In a separate bowl, sift together flour blend, salt, and if using, baking powder. Add dry mixture alternately with milk, beginning and ending with dry ingredients. Scrape bowl as needed and mix until batter forms a satin-like texture.
  9. Add vanilla and combine.
  10. Distribute batter among the four cups. Top each with some streusel mixture.
  11. Bake on center shelf of the oven for 30 minutes and until a toothpick inserted near the center of a muffin comes out clean.
  12. Allow the muffins to cool in the pan for 10 minutes. Transfer muffins to a wire rack to completely cool, about 20 minutes.


*This recipe is one-fifth of the original pound cake recipe, which only contains 1/3 teaspoon of baking powder. So, if you want to add any to this recipe, use one-fifth of 1/ a very tiny amount, or none at all.

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