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Gluten Free Cinnamon Muffins

 

My son loves cinnamon, really anything cinnamon. So, I knew I had to figure out how to adapt a cinnamon muffin recipe that we used to enjoy.

One of my favorite things to do when it comes to gluten free baking is to recreate old favorites to be gluten free. And not only recreate them, but have them turn out as good, if not better, than the original ones.

These are definitely as good as the real thing. In fact, I am not sure that you could tell the difference if they were side by side.

These are perfect for breakfast, snacks, or even dessert.

 

Lynn's Kitchen Adventures

Comments

  1. They look great. They actually sound very similar to my Snickerdoodle Doughnuts, which my kids love. I guess it’s hard not to love cinnamon and sugar.

  2. What can I sub the cornstarch with? I’m allergic to corn.
    Thanks, this looks wonderful!
    Moe

    • If you can use tapioca starch, I think it would work fine in place of the cornstarch in these, but I have not tried it that way. If you try it, I would love to know how it works.

  3. So glad to have found your site! My friend’s young daughter has allergies to nuts & legumes, and they’ve just realized this week that she also feels better eating gluten-free. She will be thrilled to try some of your recipes so she can still cook things that her whole family will want to eat! I plan to try these muffins and I don’t even have any dietary restrictions to follow! Cinnamony goodness!

  4. Is there anything I could use to substitute for sweet rice flour? I cannot get it in my area. Thanks!

    • The texture will be a little different, but it should work to use more rice flour and potato starch in place of it. Potato starch might work in place of it, but I think more rice flour would work better. So try a combo of both. You can often find sweet rice flour at asian stores and markets. I hope that helps.

  5. This was great! I had to substitute 2 parts skim milk and 1 part 1/2 & 1/2 for the buttermilk, and I didn’t have any baking soda left, but they still came out fabulously!

  6. Just made these! I had some issues with the streusel topping. I had to add a lot more sugar to get it even close to a sprinklable consistency, had to swirl it into the batter a little bit to keep it from being in huge clumps, and then when I baked it, it kind of exploded a little, haha. My muffins had little streusel hats. But in hindsight, I realized that I started with room temp butter, and cold probably would have behaved a lot better.

    Other than that, they turned out well, and they’re pretty tasty. I’m going to see if I can find a more finely ground rice flour, though. I was using Bob’s Red Mill, which is normally decent quality, but I’ve noticed the flavor and grain coming through pretty strongly in my cooking.

    I also subbed for the buttermilk with a pretty standard method, 1 tbsp white vinegar plus enough milk to fill up the measuring cup. That worked fine.

    • I am glad that you enjoyed them! Yes, cold butter works better for a streusel topping. I usually use Bob’s Red Mill rice flour because it is easiest to find, but I know there are some other brands out there I just haven’t tried many of them. Thanks for letting me know what you did and that you enjoyed them. Have a great day!

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