Tender Gluten Free Cinnamon Muffins (Dairy Free)
Are you ready for the most tender gluten free cinnamon muffin you'll ever eat?! Because this is that muffin! They are incredibly tasty with the perfect crumb - not too soft and not dense.
Servings: 12 muffins
Calories: 166kcal
Ingredients
For muffins:
- 260 grams gluten free flour mix about 2 cups
- 150 grams granulated sugar about ¾ cup
- 1 Tablespoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup almond milk
For topping:
- 50 grams brown sugar about ¼ cup
- ¼ cup chopped walnuts
- 2 Tablespoons gluten free flour mix
- ½ teaspoon cinnamon
Instructions
- Prepare a 12 cup muffin tin by spraying each cup with cooking spray. Set aside.
- In a large bowl, add the gluten free flour mix, granulated sugar, baking powder, xanthan gum, cinnamon and salt. Whisk until combined.
- In a small bowl, mix together the oil, vanilla and eggs. Add the milk and mix again.
- Make a well in the center of the large bowl of dry ingredients and add the wet ingredients, all at once. Stir for 30 seconds, until mixture comes together.
- Using a soup ladle, portion muffin batter into each cup, filling each cup halfway, then using the rest of the batter to top off each cup.
- Let the batter sit in the pan for 30 minutes.
- Make the topping by combining the topping ingredients in a small bowl.
- Toward the end of the rest time, preheat oven to 350F.
- Top each muffin with a heaping spoonful of topping.
- Bake for 17-20 minutes, checking for doneness at the 17 minute mark.
- Remove from the oven and immediately use the tines of a fork to loosen and remove any topping that has melted onto the pan.
- Let the pan cool on a wire rack for 10 minutes, then remove muffins from the pan to cool completely.
Notes
- Recipe was tested with this flour mix. Other mixes may or may not work.
- Swerve sweetener may be used in place of the sugar.
- Flax seed, chia seed or guar gum would make good substitutes for the xanthan gum.
- Melted butter may be used for the vegetable oil but the muffins may not rise as high.
- Instead of the eggs, flax eggs, chia eggs or JUST egg may be used.
- The walnuts may be omitted or replaced with another nut.
- Let the muffin batter rest after it's been portioned into the pan.
- Immediately remove any topping that has melted onto the muffin tin, otherwise it will stick to the pan making clean up more difficult.
- Muffins store well at room temperature in a sealed plastic bag. For longer storage, freeze in a sealed plastic bag and defrost in the microwave.
