Cinnamon Swirl Muffins
These gluten free cinnamon swirl muffins are packed full of flavor! As a bonus, they freeze very well and are especially good toasted with a little bit of butter!
Servings: 12
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Ingredients
- 2 C. gluten-free all-purpose flour
- 1 1/2 tsp xantham gum
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 3/4 C granulated sugar
- 2 eggs room temperature
- 1 C milk room temperature
- 1/4 C canola oil
- 1 1/2 tsp vanilla extract
- 3 Tbsp brown sugar
- 1 Tbsp cinnamon
Instructions
- Pre-heat oven to 400 degrees and spray a 12 cup muffin tin with non-stick cooking spray.
- In a large bowl, sift together flour, xantham gum, baking powder, salt and sugar and set aside.
- In a small bowl, mix brown sugar and cinnamon together and set aside.
- Mix milk, eggs, canola oil and vanilla in a large measuring cup or a bowl.
- Add wet ingredients to the dry ingredients and mix until just combined.
- Fill each muffin cup 1/3 to 1/2 way full with batter. Top the batter with half of the brown sugar/cinnamon mixture.
- Add the rest of the of the batter to the muffin cups and top with the remaining brown sugar/cinnamon.
- Use a toothpick to lightly swirl through each muffin.
- Bake at 400 for 15 minutes or until a tester comes out clean.
Notes
These muffins freeze very well and are especially good toasted with a little bit of butter! When following a gluten-free diet, please be sure to use gluten-free ingredients.
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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