Gluten-Free Muffins That Taste Like Donuts

These are the shape-shifters: nutmeg-scented muffins that come out of the oven, roll through melted butter and cinnamon sugar, and land squarely in old-fashioned-donut territory. No fryer, no yeast, all nostalgia — and entirely gluten-free.

Yield: 12 muffins · Time: 40 min

Ingredients

• 2 cups (280 g) gluten-free all-purpose flour blend with xanthan gum
• 2 tsp baking powder
• 3/4 tsp fresh-grated nutmeg
• 1/2 tsp salt
• 2 eggs
• 3/4 cup (150 g) sugar
• 3/4 cup (180 ml) milk
• 1/3 cup (80 ml) melted butter
• 2 tsp vanilla
• Coating: 4 tbsp melted butter + 2/3 cup sugar + 2 tsp cinnamon

Directions

1. Whisk the dry ingredients; separately whisk eggs, sugar, milk, butter, and vanilla.
2. Combine gently and fill 12 greased muffin cups.
3. Bake at 375°F (190°C) for 18–20 minutes.
4. While warm, brush each muffin all over with melted butter.
5. Roll through cinnamon sugar until fully coated.

Pro tip: Nutmeg is the entire donut illusion — grate it fresh and don’t be shy.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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Browse more in Breads & Muffins, or explore our gluten-free breakfast recipe database and hot cereal guide.