My daughter woke up this morning and declared she was making muffins for breakfast. After quickly thinking through the ingredients in our refrigerator, I realized our options were limited. But then I remembered these simple beauties. I am so glad she had the desire to bake because these muffins turned out amazing!
After tweaking the original gluteny recipe, the result was a light and tasty muffin that wasn’t too crumbly or dense. While you can certainly add things like nuts or fruits to these muffins, I kinda like the simplicity of them. Nothing flashy, just delicious! And believe me, these muffins didn’t last the better part of the day. One of my children made the comment that they didn’t taste gluten free, and I wholeheartedly agreed! The only disappointment came when I told them I wasn’t going to coat them in chocolate and sprinkles, because, you know, everything is better with sprinkles. Maybe next time!
Gluten Free Donut Muffins
Ingredients
- ¼ cup butter room temperature
- ¼ cup canola or vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon nutmeg
- 2 ½ cups 375 grams gluten free flour blend
- 1 ½ teaspoon guar or xanthan gum omit if in flour blend
- 1 cup milk
Topping
- 2 Tbs butter melted
- 1 Tbs granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 425 degrees F. Lightly grease standard muffin tin, or line tin with paper muffin cups.
- In a stand mixer or medium bowl, combine butter, oil and sugar until smooth.
- Add the eggs one at a time, beating after each addition. Add vanilla extract and combine.
- In a small bowl, sift baking powder, baking soda, salt, nutmeg, gf flour blend, and guar gum.
- Alternate adding part of the flour mixture then part of the milk, beginning and ending with the flour mixture, making sure it is well combine after each addition.
- Evenly distribute the batter between 12 muffin tins, filling approximately ¾ of the way full.
- Bake for 15-17 minutes. The tops will be golden brown and a cake tester will come out clean. Allow to cool for a few minutes.
- In the meantime, combine the cinnamon and sugar. Using a pastry brush, brush melted butter on top of each muffin followed by a sprinkling of the cinnamon and sugar. Alternatively, you can brush the top with butter and then sift powdered sugar over the top.
- Best served the day of baking and slightly warm.
This recipe was adapted from www.myrecipes.com
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