As I’ve mentioned, I’m a firm believer in the power of a good muffin–or any breakfast food for that matter. Luckily for me, and for all you breakfast-loving, gluten-free eaters out there, I’ve found that muffins are one of the easiest foods to convert to gluten-free. If you’re not careful, cookies can get crumbly, cakes don’t always stay moist, but gluten-free muffins have yet to let me down.
These cinnamon sugar muffins are no exception. The batter is thick and sticky, which leads to these gorgeous, puffy muffins. They actually taste like a cross between a cinnamon roll and a cinnamon sugar cake doughnut. What could be bad about that?
The batter comes together easily and gets its cinnamon sugar flavor (and delicious, slightly crispy top) from sprinkling a cinnamon sugar mix on top of the batter before it goes in the oven. If you want even more cinnamon flavor, mix some in the batter or layer half the batter in the tin, cover with a layer of cinnamon sugar, and then repeat with more batter and more cinnamon sugar. These are your muffins!
You could definitely make these in a doughnut pan if you wanted to match the shape to the flavor profile.
I think next time I make this batter I’m going to bake it in a sheet pan so that the whole top can be covered in cinnamon sugar.
If you bake this batter as muffins, doughnuts, or sheet cake, let me know how it goes!
Gluten-Free Cinnamon Sugar Muffins
Makes: 12 Muffins Prep time: 10 minutes Cook time: 20 minutes
Ingredients:
1 cup sugar
1 egg
2 cups all-purpose gluten-free flour (I used Cup4Cup.)
½ teaspoon baking soda
¼ tsp salt
1 cup buttermilk
¼ cup melted butter
2 tablespoons vanilla paste
1 tablespoon sugar
1 tsp cinnamon
Directions:
1. Preheat oven to 375°F.
2. In bowl of a standing mixer fitted with paddle attachment or in mixing bowl by hand, combine sugar and egg. Add flour, baking powder, and salt and mix well. Finally, add the milk, vanilla extract and melted butter. Mix until completely blended and dry ingredients are incorporated with the wet.
3. Spoon into greased or paper lined muffin pans, filling 2/3 full. Batter will be very sticky.
4. Combine sugar and cinnamon and sprinkle over muffin tops. Alternately, fill muffin tins part-way with batter, sprinkle cinnamon and sugar, finish filling, and sprinkle tops with cinnamon sugar.
5. Bake for 20 minutes or until toothpick inserted into the center comes out clean.
emthebaker.com 