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    Home » Recipes » Gluten Free Muffins & Scones

    Gluten Free Cinnamon Sugar Muffins

    Modified: Jan 30, 2025 · Published: Jun 19, 2008 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    These irresistible gluten free cinnamon sugar muffins are unbelievably soft and fluffy! You'll roll them, still warm, in melted butter and homemade cinnamon sugar. Yes please!

    Gluten free cinnamon sugar muffins on a serving plate.

    Ultra cozy cinnamon sugar muffins are dipped in melted butter and cinnamon sugar to make the BEST little gluten-free muffins ever. Just oat flour makes up the whole grain base —similar to my gluten free leftover oatmeal muffins recipe—and a combo of butter and oil adds richness and keeps the muffins moist. Enjoy warm muffins with a little butter, persimmon jam, or apple jelly!

    Jump to:
    • Warmly Spiced, Just Sweet Enough
    • Ingredient Notes
    • How to Make Gluten Free Cinnamon Sugar Muffins
    • Baking Tip: Rest the Batter
    • Substitutions and Variation Ideas
    • Proper Storage
    • More Gluten Free Muffin Recipes
    • Gluten Free Cinnamon Sugar Muffins

    Warmly Spiced, Just Sweet Enough

    Add a classic, easy topping to a simple muffin recipe and you've got the makings of a fantastic mid-morning snack! Here's why we love these muffins:

    • That cinnamon-sugar. What is it about the combo of cinnamon and sugar? It's honestly impossible to resist ... so we don't!
    • Just one flour is needed. I love a gluten-free recipe that needs just one flour to make, in this case, oat flour! Or you can substitute a gluten-free flour blend if you prefer.
    • Not overly sweet. Even with two types of sugar in the batter, you'll notice that the muffins are not too sweet. The topping adds just enough sweetness to make them absolutely perfect.

    Ingredient Notes

    Here's an overview of the ingredients in these muffins. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.

    Ingredients for cinnamon sugar muffins are text-labeled.
    • Butter - Unsalted butter is best in these muffins. Bring it to soft-ish room temperature before adding the sugar.
    • Vegetable oil - Any neutral oil will work here, like avocado oil, or you could also use coconut oil.
    • Sugar - A combination of granulated and light or dark brown sugar sweetens the muffins.
    • Eggs - Use large eggs at room temperature.
    • Oat flour - Learn how to make oat flour easily at home, or pick up a package at the store. If you can't eat oats, sorghum flour or brown rice flour are great substitutes.
    • Leavening - Baking powder baking soda
    • Cinnamon- A little ground cinnamon in the batter complements the cinnamon in the buttery topping.
    • Salt - Fine sea salt or table salt works.
    • Milk - I prefer to use whole milk to add richness to the muffins, but 2% works well, too. I don't recommend using fat-free milk.
    • Topping - Melted butter and homemade cinnamon sugar.
    A plate of cinnamon sugar muffins.

    How to Make Gluten Free Cinnamon Sugar Muffins

    Follow along with the photos below to guide you through making these easy muffins:

    Butter, sugar, and oil creamed in bowl.
    cream butter, oil, and sugars
    Eggs are added too creamed butter.
    add eggs
    Dry mix for cinnamon sugar muffins in a bowl.
    make dry mix
    Muffin batter in a muffin tin.
    rest batter in pan
    Cinnamon sugar muffins cool in a muffin tin.
    bake cool slightly
    A muffin rolled in cinnamon sugar.
    add topping
    1. Cream butter: In a bowl, cream together the butter, vegetable oil, and sugars, then beat in the eggs.
    2. Make dry mix: In a separate bowl, whisk together the remaining ingredients.
    3. Combine: Beat the flour mixture into the butter mixture alternately with the milk.
    4. Bake: Add the batter to a greased muffin tin, rest it for 20 minutes, then bake at 425°F for about 20 minutes.
    5. Make topping: Cool muffins slightly and melt the butter.
    6. Dip: Paint the top of each muffin with melted butter, then roll the muffin in the cinnamon sugar.

    Baking Tip: Rest the Batter

    Make sure to leave some time for the batter to rest so that the gluten-free oat flour can fully hydrate. I try to do about 20 minutes of resting time, but while the oven heats up is fine. This will help the muffins turn out beautifully fluffy.

    A cinnamon sugar muffin cut in half on a plate.

    Substitutions and Variation Ideas

    • Swap gluten free flour - If you want, try my homemade gluten free flour blend in place of the oat flour, or use your preferred gluten-free flour.
    • Nuts: Stir in 1 cup of chopped walnuts to the batter.
    • Another spice: Cardamom is another one of my favorite spices and you can use it instead of the cinnamon for the topping. For a festive fall version, use pumpkin spice for the cinnamon.
    • Add vanilla: For a touch of vanilla flavor, add 2 teaspoons of pure vanilla extract to the batter when you add the eggs.
    • Salted butter: Add a tiny bit of sweet-salty to the cinnamon sugar topping and use melted, salted butter!
    Cinnamon sugar muffins on a plate.

    Proper Storage

    Cinnamon sugar muffins freeze well, so you can enjoy half the batch now and save the rest for a pick-me-up later.

    • Counter - Place the muffins in an airtight container and keep them on the counter for up to 3 days.
    • Fridge - Store the muffins in their airtight container in the fridge for up to 5 days.
    • Freezer - Transfer the cooled muffins to a freezer-safe container or sealable bag, then store them in the freezer for up to 3 months. Thaw the muffins in the fridge completely before eating them.

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    If you try this cinnamon sugar muffin recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️

    Gluten free cinnamon sugar muffins on a serving plate.
    Prevent your screen from going dark

    Gluten Free Cinnamon Sugar Muffins

    Nicole Spiridakis
    These irresistible gluten free cinnamon sugar muffins are unbelievably soft and fluffy! You'll roll them, still warm, in melted butter and homemade cinnamon sugar.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories 296 kcal

    Ingredients
     
     

    For the Batter

    • 4 tablespoons unsalted butter
    • ¼ cup vegetable oil
    • ½ cup granulated sugar
    • ⅓ cup brown sugar
    • 2 large eggs
    • 2 ⅔ cups oat flour (320 grams)
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ¾ teaspoon fine sea salt
    • 1 cup whole milk

    For the Topping

    • 3 tablespoons unsalted butter, melted
    • 3 tablespoons cinnamon sugar (3 tablespoons sugar + 1 teaspoon ground cinnamon)

    Instructions
     

    • Lightly grease a standard muffin tin.
    • In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars. Add the eggs, beating to combine.
    • In a separate bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, and salt.
    • Beat the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
    • Preheat the oven to 425°F. Divide the batter into the 12 muffin cups, filling up each one almost to the top. Rest the batter while the oven heats.
    • Bake the muffins for about 18-20 minutes, until golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
    • Remove the muffins from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping in the microwave or in a pot on the stove.
    • Use a pastry brush or your fingers to paint the top of each muffin with the butter, then sprinkle or roll the muffin in the cinnamon sugar.
    • Serve the muffins warm or at room temperature.

    Notes

    • Swap gluten free flour - If you want, try my homemade gluten free flour blend in place of the oat flour, or use your preferred gluten-free flour.
    • Nuts: Stir in 1 cup of chopped walnuts to the batter.
    • Another spice: Cardamom is another one of my favorite spices and you can use it instead of the cinnamon for the topping. For a festive fall version, use pumpkin spice for the cinnamon.
    • Add vanilla: For a touch of vanilla flavor, add 2 teaspoons of pure vanilla extract to the batter when you add the eggs.
    • Salted butter: Add a tiny bit of sweet-salty to the cinnamon sugar topping and use melted, salted butter!

    Nutrition

    Calories: 296kcalCarbohydrates: 36gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 52mgSodium: 238mgPotassium: 144mgFiber: 2gSugar: 18gVitamin A: 281IUVitamin C: 0.003mgCalcium: 81mgIron: 1mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

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    Comments

    1. Nina says

      May 10, 2010 at 8:47 am

      Hey, just want to give feedback: great muffin recipe, super easy and moist. Made a bunch yesterday and stepped over your recipe when googling 'cherry muffins' ..;)
      keep it up,
      greetings from Belgium!

      Reply
    2. justrun says

      June 19, 2008 at 7:06 pm

      That's it. I am coming over for breakfast. Or dinner. Or whatever.

      Reply
    3. Amanda says

      June 19, 2008 at 8:39 pm

      haha I learned about the Smokey Bear too. that stylebook will save your life :)

      Reply

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    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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