When you are gluten free you learn quickly that some foods are hard to come by unless you make them yourself. Foods like donuts (or is it doughnuts, hmm). My family loves a good donut and so did I. We even live in the state that is home to some of the best donuts around, Krispy Kreme. My daughter is constantly asking for donuts and my husband is all too willing to indulge her cravings. I have to ask though, what about mom, where are the gluten free donuts at? They are in my kitchen because I have to make them myself. While I haven’t taken the dive into making gluten free donuts, I have found the next best thing, donut muffins.
I have had one donut since I became gluten free, at Disney World. That was back in 2014 and lately, I have been thinking a donut would be mighty tasty. I’m not sure why it just sounds good or maybe my body knows national donut day is coming up on June 2nd. Whatever the reason is, I have started looking at different recipes to try and how to tweak them so a gluten free doughnut would turn out. While looking at recipes I kept coming back to a donut muffin recipe so I went ahead and made some.
If you are a fan of donut holes you will love this recipe. The recipe is simple to make, it is an egg free mini muffin. If you are questioning a muffin made without eggs, don’t worry. These really don’t need them and it is not missed. The batter makes enough for approximately 24 mini muffins. This will depend on your mini muffin pan and how full you fill your muffin cups. I only ended up with 22 but if I had been more consistent with my portioning, I could have had 24. After the donut muffins are done baking they take a quick dip in melted butter and a roll in cinnamon sugar. Then it is time to eat these sweet treats. The donut muffins were the perfect cure for my donut craving.
With the donut muffins smell scenting my house with their sweetness before I knew it everyone was in the kitchen begging for some. My family was in agreement that the donut muffins were delicious and they all wanted me to make more. Sadly for them, they have to wait until I get another donut craving. They are hoping that I will have one soon.
Have you ever made homemade donuts? What is your favorite type?
- ½ cup white sugar
- ¼ cup margarine, melted
- 1 teaspoon ground nutmeg
- ½ cup milk
- 1 teaspoon baking powder
- 1 cup gluten free all-purpose flour (such as Cup 4 Cup)
- ¼ cup margarine, melted
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
- Mix ½ cup sugar, ¼ cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
- Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
- While muffins are baking, place ¼ cup of melted margarine in a bowl. In a separate bowl, mix together ½ cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
The original recipe is Donut Muffins from Allrecipes.
1 Comment on Easy, Gluten Free Donut Muffins
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Amazing! I gotta try this. I love donuts and like you, I eat gluten free. Well, I try to mostly. It’s hard to resist baked goods. I’m making my mission to bake gluten free. I also have to leave out the dairy because I cannot tolerate it. Surprisingly that’s really not too hard. I learned the hard way that the vinegar and baking soda substitute for a 3 egg biscuit recipe did not taste good to me. I’ll be looking for more of your posts to try. Thanks