This recipe is republished from the book Sweet & Simple Gluten Free Baking, with permission of the author, Chrystal Carver. Photos for the post were taken by me. This post contains affiliate links.
Donuts are one of those things that I’ve missed since going gluten free. I was never much of a donut person until I couldn’t have them. Now I want them all the time, and they are one gluten free item that’s not as easy to come by.
My friend Chrystal, from Gluten Free Palate, is the donut recipe queen. Her donuts put all others to shame. The only problem is, I don’t have a donut pan, so I’ve never been able to try them.
I was so excited when I found this gluten free donut muffin recipe in her cookbook, Sweet & Simple Gluten Free Baking and she offered to let me share it with you!
Sweet & Simple Gluten Free Baking
I love cookbooks and this particular one is full of sweet treats that all use less than 10 ingredients. Honestly, for almost all the recipes I actually have the ingredients on hand.
I am so excited that she is offering My Gluten Free Miami Readers 7.00 off her book. It’s one of those great cookbooks you will find yourself going to again and again. Everything from easy muffins, to quick breads, and some ridiculously amazing brownies, you just can’t go wrong.
Be sure to head over and check out more information about this cookbook.
Gluten Free Donut Muffins
These delicious bites of donuty goodness were easy to make, thanks to Chrystal’s recipe, but I do want to take a moment to talk about flour blends.
The book provides an amazing, easy to make gluten free flour blend recipe. It works perfectly in all her recipes (and many others!)
Gluten Free Flour Tip
If you have been gluten free baking for any length of time, then you may already know that not all premade gluten free flour blends are created equal or behave the same in recipes. Many say one to one, but that isn’t always exactly true.
Blends that use a higher ratio of cornstarch or sorghum (and a variety of other things), tend to absorb more liquid. It doesn’t mean the recipe won’t work, but it might be a little heavier than you anticipated. If you are using a blend that is higher in these flours, than try reducing the gluten free flour in your recipe by two tablespoons to account for the flour soaking up all your liquids. Some examples of blends you may need to reduce the flour in are GF Jules and Better Batter.
These muffins are so good. Especially with the cinnamon sugar topping. It’s one of my new favorite recipes.
Of course, all the recipes from Sweet & Simple Gluten Free Baking are awesome, so be sure to grab your own copy (with the discount it’s only 11.95 with shipping!). It has a full page picture for every recipe (I love cookbooks with pictures!) and all the recipes are so easy. Plus, they have been tested multiple times, so you know they will work!
If you’d like another spin on a sweet, muffin, check out these Paleo Chocolate Chip Muffins from Perchance to Cook!
Enjoy these Gluten Free Donut Muffins and go grab a copy of Sweet & Simple Gluten Free Baking!
Gluten Free Donut Muffins
- 1 1/2 cups all purpose gluten free flour blend
- 1 1/2 teaspoons gluten free baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar plus 1/4 cup topping for topping
- 1/2 cup butter softened, plus 1/4 cup melted
- 1 egg
- 1/2 teaspoon gluten free vanilla extract
- 1/2 cup milk
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees. Position the oven rack in center of oven.
- Grease a 12 serving cupcake pan or line a 12 serving cupcake pan with liners.
- In a small mixing bowl, combine flour, baking powder, and salt.
- In a large mixing bowl, beat 1/2 cup sugar, 1/2 cup softened butter, egg and vanilla extract with an electric mixture on high for one minute or until combined.
- Add flour mixture and milk and mix until combined.
- Spoon the batter evenly into the cupcake pans, filling about 2/3 full.
- Bake for 18-20 minutes or until a wooden toothpick inserted near center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on rack.
- In a small mixing bowl, combine remaining 1/4 cup of sugar and cinnamon.
- Brush the top of the muffins with melted butter and dip them into the cinnamon sugar mixture.
- Serve fresh or store in a airtight container at room temperature.