BreakfastAugust-September 2011

Gluten-Free Cinnamon Doughnut Muffins

Craving a doughnut? Try these quick and easy gluten-free breakfast muffins.

This recipe is a delicious shortcut to fresh-baked doughnuts. Just bake these in 12 muffin cups - nice and easy.

Gluten-Free Cinnamon Doughnut Muffins



cup milk of choice
1 cinnamon stick, optional
cup (8 tablespoons) unsalted butter or dairy-free alternative, room temperature
⅔ cup sugar
2 extra-large eggs
1 teaspoons pure vanilla extract
1 cups gluten-free all-purpose flour blend of choice
teaspoon xanthan gum (omit if already in your flour blend)
2 teaspoons baking powder
teaspoon kosher salt
teaspoon cream of tartar
teaspoon ground cinnamon


cup sugar
1 teaspoon ground cinnamon


1. Preheat oven to 350F. Grease a standard 12-cup muffin tin with unsalted butter or line with muffin papers and set aside.

2. In a medium saucepan over medium-high heat, heat the milk and cinnamon stick, if desired, whisking constantly for about 6 minutes or until reduced to about cup liquid. Strain mixture and discard cinnamon stick. Set aside to cool.

3. In a large bowl, cream the butter or dairy-free alternative and sugar until light and fluffy. Add the eggs, one at a time, and vanilla and mix until well combined.

4. Whisk together the flour blend, xanthan gum, baking powder, salt, cream of tartar and ground cinnamon and add to the wet ingredients. Add the cooled scalded milk in a slow, steady stream, mixing to combine. Beat the batter until it thickens and becomes a bit more elastic.

5. Divide the batter evenly among 12 prepared muffin cups. Place the muffin tin in the center of preheated oven and bake 15 to 18 minutes or until muffins are lightly brown and a toothpick inserted in the center of the middle muffin comes out with a few moist crumbs attached.

6.While muffins are baking, make the topping by combining cinnamon and sugar in a medium-size bowl. Once muffins are finished baking, allow them to cool slightly and then roll tops (while still warm) in the topping. Set aside to cool completely.

gluten free on a shoestring

For Egg-Free Cinnamon Doughnut Muffins, replace 2 eggs with 3 tablespoons applesauce + 1 teaspoon baking powder + 1 tablespoon flaxmeal + 3 tablespoons hot liquid (combined and mixed well). Add cup additional flour blend to dry ingredients if dough is too wet.

Each doughnut muffin contains 239 calories, 5g total fat, 5g saturated fat, 0g trans fat, 61mg cholesterol, 168mg sodium, 33g carbohydrate,0g fiber, 2g protein.

Nicole Hunn is the author of Gluten-Free on a Shoestring, and Gluten-Free on a Shoestring: Quick and Easy.

Comments (11)

We liked these when I made them as muffins but when I made them as doughnuts they were AWESOME. I bought a Wilton doughnut pan this week and wanted to try it. When I filled the cavities full the holes disappeared. When I filled 1/2 full, perfect. I dipped each in melted butter and then dredged in cinnamon sugar. I will serve these to friends who are not gluten free with confidence they will rave about them. Made 1 doz.

Posted by: zellko | June 18, 2018 2:00 PM    Report this comment

Hi Donna - Please contact the author directly, this is a recipe directly from her book. Thanks!

Posted by: Moderator | July 17, 2016 4:41 PM    Report this comment

I have had to eat GF for the last year and a half, but am also interested in number of grams of sugar in each serving...could you please also include that ?

Posted by: Donna02 | July 17, 2016 12:35 PM    Report this comment

I don't see the grams of sugar in the nutritional stats, only total carbs. I follow WW SmartPoints and gms of sugar is a required part of calculations. Can this be made with Spendla or other half/half sugar substitutes?

Posted by: ckorfin | July 12, 2016 10:56 AM    Report this comment

This is a great recipe. It was easy and quick to make. My family gobbled these up in a matter of minutes! I coated the outside in a mixture of brown and white sugar. Yum!

Posted by: Unknown | August 25, 2013 5:38 AM    Report this comment

For egg replacement, try Egg Replacer by Ener-G foods. It's worth the money. A big box lasts a long time. I have had very successful results with this product in all baked goods except brownies. It is available last I checked at Whole Foods and the Wild Harvest section of Star/Shaw Markets. Good luck!

Posted by: Unknown | June 14, 2013 7:52 AM    Report this comment

I have a granddaughter who is both a diabetic and has Celiac and this sight is one of the best. All I do is add less sugar and follow the recipe and it always turns out get. You can search the web, but I don't think you will find a better sight or magazine.
You just have to be patient and you will make it happen.
Good luck

Posted by: Cecelia M | June 13, 2013 3:23 PM    Report this comment

What can be used in place of flaxseed? I'm allergic to flaxseed and it shows up everywhere. I also can't eat most small seeds due to intestinal problems. Would oats work for thickening?

Posted by: Penny L | June 13, 2013 1:50 PM    Report this comment

This recipe is fantastic! The muffins are soft and moist, the balance of flavor perfect. I did reduce the xanthan gum to 1/2 teaspoon (I usually reduce the amount in most GF recipes, as I find them too chewy otherwise).

Posted by: wellagain | March 1, 2013 10:00 AM    Report this comment

Sugar-free GF recipes are not that hard to find - google it. Not everyone believes that sugar is "toxic" if consumed in moderate quantities. If you are just going to be critical it is best not to comment at all.

Posted by: Morna E | February 15, 2013 10:11 PM    Report this comment

What about sugar free GF recipes....they are hard to find. Plus we all know sugar is toxic.

Posted by: Judy R | February 14, 2013 11:18 AM    Report this comment

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