Fluffy GF Cinnamon Roll Muffins: Pure Bliss!
Cinnamon roll muffins: bake these delightful gluten-free treats with a soft, fluffy texture. Perfect for a quick breakfast or a sweet snack.
Ingredients
- 1 ½ cups all-purpose gluten-free flour
- ¾ tsp xanthan gum
- ⅛ tsp salt
- ½ cup granulated sugar
- 2 tsp gluten-free baking powder
- ¾ cups milk
- 1 egg
- 1 tsp pure vanilla extract
- ¼ cup butter, melted
- ¼ cup butter, softened
Instructions
- In a large bowl, whisk together the gluten-free flour, xanthan gum, salt, granulated sugar, and gluten-free baking powder.
- In a separate medium bowl, whisk together the milk, egg, and pure vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Stir in the ¼ cup melted butter until fully incorporated.
- Gently fold in the ¼ cup softened butter, creating small pockets and swirls for the 'cinnamon roll' effect. Do not fully combine.
- Divide the batter evenly into a greased muffin tin, filling each cup about two-thirds full.
- Bake according to package directions for muffins, or until a toothpick inserted into the center comes out clean.
Video
Notes
- Don't overmix the batter; mix until just combined to ensure tender muffins.
- For a richer flavor, use full-fat milk and butter.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Thaw at room temperature or reheat briefly in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a richer flavor, use full-fat milk and butter.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Thaw at room temperature or reheat briefly in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.