In a small dish, mix your topping ingredients and sprinkle ¼ tsp of the cinnamon sugar mixture on top of each muffin. Bake the muffins at 400 for 20-22 minutes or until they are golden brown and a toothpick inserted comes out clean.
Let them cool in the pan for 10 minutes then remove from muffin tin and place on cooling rack. Muffins should be stored in an air-tight container or frozen for later consumption.
I have used my own gluten-free flour blend, Bob’s Red Mill 1-1 Gluten-Free Baking Flour, and whole wheat pastry flour when baking these muffins and each time they turned out well!
Number of servings (yield): 18 muffins