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 means missing out on some of those experiences. That's why smart cooks make all the things and create fun with food in new ways.
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. Host a backyard party with Fair Food and serve these with Corn Dogs, Churros, Poutine or Nanaimo Ice Cream Bars. Now that's a party!
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🍩 Ingredients
For the full experience serve these like you remember having them at the fair. In little paper bags or cardboard cups!
- 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, especially if you feed kids.
- Buy a set of 3-sizes of portion scoops and use the 1½ tablespoon size for these.
🧁 Storage
Like all muffins, these freeze well. Put them in an airtight container and try double wrapping them if you find your baking goes stale quickly. If this is an ongoing problem learn more about gluten free flours and consider tweaking your blend.
🍩 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
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
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
Nutrition
Frequently Asked Questions
Yes! Gluten free kids want to enjoy all the fun foods they see and can't have. Just buy the donut pan right now. They're sold as mini for 20-donuts or the larger size to make 6-donuts. Experiment in the first batch so you know how much to fill the pan and get the right cooking time.
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Barbara
I have made these a few times. I used dairy free sour cream. They are delicious!! Thank you for this recipe!
Cinde Little
Hi Barbara! People appreciate knowing how recipes work if you substitute for dairy so thanks for letting me know. I made these more often when my son was young so they bring back memories. I'm glad your family enjoys them!
Carol M. Cook
Love these! My family asked for 's'more please.' I did find the full-size muffins easier (in parchment cups), but these will be morning treat in regular rotation here. Thanks so much 🙂
Cinde Little
Hi Carol! I'm glad they turned out for you. I made the minis to be sort of like "those little donuts" you get at the Stampede but they taste just as good as full size. Sounds like you're doing a good job baking. Thanks for letting me know!
Jen
They are excellent with 1/2 cup sorghum and almond meal
Cinde Little
Thanks for sharing that Jen! There are so many different flour combinations it's really nice to hear what you tried and how it turned out. Keep on baking!