Gluten Free Cinnamon Sugar Muffins
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.
Servings: 12 muffins
Calories: 296kcal
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: 296kcal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 238mg | Potassium: 144mg | Fiber: 2g | Sugar: 18g | Vitamin A: 281IU | Vitamin C: 0.003mg | Calcium: 81mg | Iron: 1mg