Gluten Free Donut Muffins
Servings: 12 muffins
Ingredients
- ¼ cup butter room temperature
- ¼ cup canola or vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon nutmeg
- 2 ½ cups 375 grams gluten free flour blend
- 1 ½ teaspoon guar or xanthan gum omit if in flour blend
- 1 cup milk
Topping
- 2 Tbs butter melted
- 1 Tbs granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 425 degrees F. Lightly grease standard muffin tin, or line tin with paper muffin cups.
- In a stand mixer or medium bowl, combine butter, oil and sugar until smooth.
- Add the eggs one at a time, beating after each addition. Add vanilla extract and combine.
- In a small bowl, sift baking powder, baking soda, salt, nutmeg, gf flour blend, and guar gum.
- Alternate adding part of the flour mixture then part of the milk, beginning and ending with the flour mixture, making sure it is well combine after each addition.
- Evenly distribute the batter between 12 muffin tins, filling approximately ¾ of the way full.
- Bake for 15-17 minutes. The tops will be golden brown and a cake tester will come out clean. Allow to cool for a few minutes.
- In the meantime, combine the cinnamon and sugar. Using a pastry brush, brush melted butter on top of each muffin followed by a sprinkling of the cinnamon and sugar. Alternatively, you can brush the top with butter and then sift powdered sugar over the top.
- Best served the day of baking and slightly warm.