Gluten Free Cinnamon Sugar Donut Muffins

If you love donuts but want something easier to make at home, these gluten free cinnamon sugar donut muffins are exactly what you need. They taste like a real cinnamon sugar donut but in muffin form.

The idea is simple. You bake soft, fluffy muffins and then coat them in melted butter and cinnamon sugar. That coating is what makes them taste just like the donuts you get at a bakery.

And yes, these are 100% gluten free. You would never guess it though, because the texture is so soft and the flavor is spot on.

The ingredient list is short and nothing on it is hard to find. Just basic baking staples you probably already have at home.

They come together in about 30 minutes and they’re perfect for breakfast, a snack, or anytime you’re craving something sweet. Let me show you how to make them.

Why You’ll Love This Recipe

Tastes Just Like a Real Donut – These muffins have that classic cinnamon sugar donut flavor you know and love, but without any gluten. Once you bite into one, you honestly won’t believe they’re gluten free.

No Deep Frying Needed – Unlike traditional donuts that need to be fried in hot oil, these are baked in a regular muffin tin. You get all that donut goodness without the mess or hassle of frying.

That Buttery Cinnamon Sugar Coating Though – Each warm muffin gets dipped in melted butter and rolled in cinnamon sugar, which creates an irresistible sweet and slightly crispy coating that makes these absolutely addictive.

Super Simple Ingredients – You only need basic pantry staples like flour, sugar, eggs, milk, and a few spices. There’s nothing weird or hard to find on this ingredient list, which makes it perfect for beginner bakers.

Ingredients

For the Muffins

• 1 3/4 cups Gluten-Free 1-to-1 Baking Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Nutmeg
• 1/3 cup Vegetable Oil
• 3/4 cup Granulated Sugar
• 1 large Egg
• 3/4 cup Milk
• 1 tsp Vanilla Extract

For the Coating

• 1/4 cup Unsalted Butter
• 1/2 cup Granulated Sugar
• 1 tbsp Ground Cinnamon

How to Make

Step 1

Preheat oven to 350F and lightly grease a standard muffin tin.

Step 2

Whisk the gluten-free flour, baking powder, salt, and nutmeg in a medium bowl.

Step 3

In a separate large bowl, combine the oil, sugar, egg, milk, and vanilla. Stir the wet ingredients into the dry ingredients until just mixed.

Step 4

Divide the batter evenly among the muffin cups and bake for 15 to 18 minutes until a toothpick comes out clean.

Step 5

Melt the butter for the coating in one bowl, and mix the sugar and cinnamon in another.

Step 6

While the muffins are still warm, dip the tops first into the melted butter, then roll them generously in the cinnamon sugar mixture.

Helpful Tips

Use a 1-to-1 Gluten Free Flour

This recipe is built around a gluten free 1-to-1 baking flour, which already has xanthan gum or a similar binder mixed in. If your flour blend doesn’t include a binder, your muffins will crumble apart and won’t hold their shape at all.

Check the ingredient list on your flour bag before you start. If it doesn’t list xanthan gum or guar gum, you’ll need to add about 1/2 teaspoon of xanthan gum to the dry ingredients yourself.

Also, different gluten free flour brands absorb liquid differently. If your batter looks way too thick or too thin compared to a normal muffin batter, adjust with a splash more milk or a tablespoon more flour to get it right.

Don’t Overmix the Batter

When you stir the wet ingredients into the dry, stop as soon as everything looks combined and there are no more pockets of dry flour. You don’t need it to be perfectly smooth.

Overmixing makes gluten free baked goods dense and gummy instead of light and fluffy. A few small lumps in the batter are totally fine and actually a good sign that you didn’t overdo it.

Use a spatula or wooden spoon instead of an electric mixer for this step. It gives you way more control and makes it easier to stop at the right time.

Use Room Temperature Milk and Egg

Take your egg and milk out of the fridge about 20 to 30 minutes before you start baking. Room temperature ingredients blend together more easily and create a smoother, more even batter.

Cold milk can cause the vegetable oil to clump up slightly instead of mixing in evenly. That can lead to muffins with an uneven texture where some bites are oilier than others.

If you forgot to take them out ahead of time, you can warm the milk in the microwave for about 10 seconds and place the egg in a bowl of warm water for a few minutes.

You Might Also Like

• Gluten Free Blueberry Muffins
• Gluten Free Churro Bites
• Gluten Free Cinnamon Roll Mug Cake
• Gluten Free Banana Bread
• Gluten Free Pancakes

Frequently Asked Questions

Can I use a different gluten free flour instead of 1-to-1 baking flour?

1-to-1 gluten free baking flour (like Bob’s Red Mill or King Arthur) works best here because it already contains xanthan gum, which helps the muffins hold together and stay soft. If you use a different gluten free flour blend that doesn’t include xanthan gum, you’ll likely need to add about 1/2 teaspoon on your own.

Avoid using single-ingredient flours like almond flour or coconut flour as a straight swap. They behave very differently and would completely change the texture and structure of these muffins.