Topped with cinnamon and sugar, these fluffy Gluten Free Snickerdoodle Muffins are the perfect addition to your brunch , lunch or snack.
These days, it seems that I’m always baking a batch of muffins. They are the perfect little treat to send in the kid’s lunch kits, and even though they don’t have to eat gluten free, I like sending them something home baked rather than store-bought.
Although they would be happy to have either the gluten free Banana Chocolate Chip Muffins or gluten free Double Chocolate Peanut Butter Banana Muffins in their lunch all the time, I do try to change things up a bit.
This week I decided to try something new – Gluten Free Snickerdoodle Muffins. A moist vanilla muffin with a hint of nutmeg, topped with a warming cinnamon and sugar mixture. Since my family loves my gluten free Snickerdoodles (and I love how easy they are to make), I know that these muffins will become regulars in their lunch kits as well.
If you like these fluffy Gluten Free Snickerdoodle Muffins, here’s some more muffins you may like:
- Gluten Free Morning Glory Muffins
- Gluten Free Pumpkin Cream Cheese Muffins
- Healthy Gluten Free Double Chocolate Zucchini Muffins
- Gluten Free White Chocolate Raspberry Muffins with Almond Streusel Topping
- Gluten Free Rhubarb Muffins with Cinnamon Sugar Topping
- 2/3 cup granulated sugar
- 1/2 cup brown rice flour
- 1/2 cup millet flour
- 1/2 cup tapioca starch/flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup sour cream
- 2 large eggs
- 1/3 cup milk
- 1/3 cup oil
- 1 teaspoon pure vanilla extract
- 1/4 cup unsalted butter, melted
- 3 Tablespoons granulated sugar MIXED WITH 1 1/2 teaspoons ground cinnamon
- Preheat the oven to 350 degrees F (170 degrees C). Lightly grease the cups of a muffin tin, or line them with paper liners.
- In a large bowl, whisk together the 2/3 cup sugar, brown rice flour, millet flour, tapioca starch, baking powder, xanthan gum, baking soda, salt, and nutmeg.
- In a separate bowl, whisk together the sour cream, eggs, milk, oil, and vanilla. Pour the wet ingredients into the dry ingredients, and stir to combine.
- Spoon the batter into the prepared muffin tin - I like using a large cookie scoop for this.
- Bake in the preheated oven for 18-20 minutes, or until the top is lightly browned, and the tops spring back when gently pressed.
- Let muffins cool for a few minutes before removing them to a wire cooling rack.
- While the muffins are still warm, dip the tops in the melted butter. Immediately sprinkle the cinnamon/sugar mixture over the tops. I placed a larger container under the muffins while I sprinkled the topping on, so I could collect and re-use the topping that didn't stick to the muffins. Store in an air-tight container. Because these muffins are quite most, they are best eaten in the first day or two, but they also freeze well.