Gluten Free Muffins That Taste Like Donuts

Gluten Free Muffins That Taste Like Donuts are my version of those little donuts sold in tiny bags at fairs and amusement parks. Living gluten free for life means missing out on some of those experiences so smart cooks make them at home. Don't skip the step of serving them out of bags or make up your own fun way.

These aren’t deep-fried like at the fair but they're soft and cake-like, covered in cinnamon-sugar and always leave you wanting one more. If you're going for a fun Fair Food experience you might as well make some of these too; Corn Dogs, Churros, Poutine or Nanaimo Ice Cream Bars. That sounds like a party to me!

🍩 Ingredients

• EGFG gluten free flour blend or your favourite blend that you know works in my recipes
• sugar
• cinnamon
• baking powder & baking soda
• xanthan gum
• nutmeg
• sour cream or yogurt
• butter
• eggs
• vanilla

See recipe card for exact amounts.

🧑🏻‍🍳 Substitutions

Whenever you substitute a different gluten free flour blend the results will be different. Your job is to pay attention to the flour blends you're using and find a blend that works for most of what you like to make.

My best guess is that I use my EGFG gluten free flour blend in most of my baking, about 80%. That includes muffins, pancakes, waffles, biscuits, cinnamon rolls, pastry, strawberry shortcake and even Yorkshire pudding (which I don't make often).

Learning that I could do this, and finding a blend that made foods that 'didn't taste gluten free' was a game changer for me. When people ask if you're sure it's gluten free you know you're on the right track.

🧁 Variations

It's not hard to think of the many types of donuts you see in a bakery. Adventurous cooks can vary this recipe by replacing a small amount of the flour with another flour. I explain in detail how I do this in my recipe for Banana Muffins.

Here are some ideas to create a variety of baked mini muffins/donut holes or actual donuts with a donut pan. Omit the cinnamon and nutmeg and play around with all the flavours you love.

• Add a bit of coconut flour and roll cooked muffins in shredded coconut.
• Teff flour works well with chocolate and mocha flavours. Here's a chance to dip or drizzle those donuts/muffins with melted chocolate.
• If you love lemon add lemon peel and juice to the basic muffin recipe and top with a lemon glaze.
• Candy confetti sprinkles, rainbow round or whatever you have (left from Halloween) is always fun for kids.

🍩 Equipment

All you need is a mini muffin pan to make these muffins.

• Mini muffin pans vary in size but it's nice to have one.
• Portion scoops, buy a set of 3-sizes and use the 1½ tablespoon size for these.

🧁 Storage

Like all muffins they freeze well but I hope you'll enjoy some warm from the oven too. Freeze the rest in an airtight container. Double wrap them if you struggle with baking that goes stale quickly. This may also be a sign you need to tweak the flour blend you're using.

🍩 Top Tip

Have fun! Don't over fill the pan. Use a portion scoop to fill each hole only half or two-thirds full. This prevents the dome top we see on muffins from forming, making it look more like a donut hole.

Gluten Free Muffins That Taste Like Donuts

Muffins That Taste Like Donuts are a gluten free version of 'those little donuts' with a cinnamon-sugar coating that you find at Amusement Parks. Kids love them!

Print Pin Rate

Course: Baking, Breakfast, Muffins

Cuisine: Canadian

Keyword: Muffins That Taste Like Donuts

Cook Time: 18 minutes minutes

Servings: 36 mini muffins

Calories: 79kcal

Author: Cinde Little

Ingredients

DRY INGREDIENTS

• ▢ 1⅓ cups EGFG gluten free flour blend* (175 g)
• ▢ ¾ cup sugar
• ▢ 1 tablespoon cinnamon
• ▢ 1½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon xanthan gum
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon nutmeg

WET INGREDIENTS #1

• ▢ ¼ cup sour cream or yogurt (first amount)
• ▢ ¼ cup butter, room temperature

WET INGREDIENTS #2

• ▢ 2 eggs
• ▢ ½ cup sour cream or yogurt (second amount)
• ▢ 1½ teaspoon vanilla

CINNAMON-SUGAR TOPPING

• ▢ ¼ cup melted butter for dipping
• ▢ ½ cup sugar
• ▢ 2 teaspoon cinnamon

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Instructions

• In the large bowl of an electric mixer combine flour, sugar, cinnamon, baking powder, baking soda, xanthan gum, salt and nutmeg. Whisk the dry mixture until evenly combined.
• With electric mixer on low add the sour cream (first amount) and butter. Beat for 2 minutes.
• In another bowl combine eggs, sour cream (second amount) and vanilla. Add half the mixture to the large bowl and beat until mixed in. Add the remainder of the mixture then increase speed to medium-high and beat until light and fluffy, about 2 minutes.
• Using mini or regular size muffin tins; grease or line with silicone or paper muffin liners. Using a portion scoop fill muffin tins ½ - ¾ full.
• Bake in 350°F oven 18 minutes for mini muffins or 20 minutes for regular size muffins.
• Cool on rack 5 minutes before carefully removing each muffin from the pan. Cool completely on wire racks before adding cinnamon-sugar topping.

CINNAMON-SUGAR TOPPING

• Melt butter in small bowl. Set aside.
• In another bowl combine sugar and cinnamon. Divide the mixture into 2 bowls.
• Dip the top of each muffin into melted butter then into the cinnamon-sugar. When there are too many lumps of butter in the sugar change to the other bowl.
• Makes 36-48 mini muffins depending on the size of you pan.

Notes

*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)

If the muffin tins are too full they will rise over the top of the pan and break when you remove them. Don't be tempted!

DAIRY FREE :This recipe works well with dairy free margarine and sour cream.

DONUT PAN: Followers have told me they make this recipe in both a mini donut pan or a regular size donut pan and everyone loves them! Adjust cooking time accordingly.

Nutrition

Nutrition Facts

Gluten Free Muffins That Taste Like Donuts

Serving Size

 

1 Muffin

Amount per Serving

Calories

79

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

1

g

Cholesterol

 

19

mg

6

%

Sodium

 

75

mg

3

%

Potassium

 

12

mg

0

%

Carbohydrates

 

11

g

4

%

Fiber

 

1

g

4

%

Sugar

 

7

g

8

%

Protein

 

1

g

2

%

Vitamin A

 

123

IU

2

%

Vitamin C

 

0.1

mg

0

%

Calcium

 

23

mg

2

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.