Here is the best recipe for gluten free cinnamon muffins. Tender, moist, sweet muffins topped off with a 2 ingredient glaze and toasted pecans; they are just perfect as a quick snack, breakfast or dessert.
If you're looking for a sugar free and dairy free glaze, you can use my coconut butter glaze recipe (found here!)
These cinnamon muffins will change your mind about gluten free baked goods and their associated stereotypes.
They are not dry, they do not have an aftertaste, and they do not "taste healthy." 😉
In fact, I would argue that these muffins are incredibly tender, decadent while remaining light, and moist too.
It's like biting into cinnamon cake and who doesn't want cake as part of their breakfast or a snack?
The 2-ingredient glaze on top is optional and can be left off if you are planning to serve them as breakfast and don't want them as sweet.
Notes on ingredient list
I haven't tried making this recipe with very many substitutions at all. I am however confident in the recommendations I make below.
If you do make any substitutions, definitely let me know in the comments. I'd love to hear about what works and what does not.
Egg: Feel free to do a flax or chia egg replacement as well. Find instructions on how to do so here.
Coconut oil: You can alternatively use melted butter or ghee.
Rice flour: I highly recommend not substituting the rice flour for anything else. It really amounts to a tender and delicious crumb in the recipe.
Chia seeds: Help soak up some of the moisture and provide a lovely texture. They also add some additional fiber to the recipe!
Cinnamon: You can also use Vietnamese cinnamon- I find the flavor to be a bit more intense in the best way.
Why don't my gluten free muffins rise?
There are typically (3) contributing factors for why your gluten free muffins are not rising.
- Not enough leavening agents- an appropriate amount of baking soda/powder needs to go into each muffin recipe for them to rise.
- Eggs- If you do not use an egg or binder in a muffin recipe, it will not rise. At all.
- Over-mixing the batter- Be mindful to mix and fold but not to over-mix. If you mix for too long or too intensely, they will become more dense and dry.
All of this being said, these are not muffins that are going to have a full and domed top. They aren't bakery style muffins.
They taste delicious, but they are not that style of muffin.
That's why you can fill the parchment liners up pretty high without worrying about them overflowing.
What makes a muffin moist?
There are a few factors that go into making a moist and tender muffin crumb.
My #1 tip for a moist muffin would be being sure not to overcook them.
If you are unsure of their doneness, it's better for them to be a few minutes undercooked than a few minutes overcooked.
They will continue to cook in the baking pan for a bit after being pulled out of the oven.
A few moist crumbs on your toothpick is completely okay, too. 🙂
How to make this recipe
Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position.
Line a cupcake or small muffin tin with 8 parchment liners. Very lightly coat or spray with extra coconut oil and set aside.
In a large mixing bowl, whisk together all of the wet ingredients until well combined.
Sift in the dry ingredients except for the chia seeds. Stir softly until everything has been well incorporated, but do not over mix! Fold in the chia seeds.
Fill each parchment liner about ¾ full. Don't worry too much about it going too high. The batter should divide evenly among the 8 liners.
Bake at 375 degrees Fahrenheit for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Let them cool on a wire rack completely. Top off with a few spoonfuls of glaze (optional) and chopped toasted pecans.
If you would like to use a sugar free and dairy free glaze instead, feel free to use my coconut butter glaze recipe (found here!)
Cinnamon muffins will store well in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.
Love this cinnamon muffins recipe? Here are more muffins for you:
Gluten Free Vegan Blueberry Muffins
Healthy Peanut Butter Banana Muffins
Best Buttermilk Blueberry Muffins
The Best Gluten Free Cinnamon Muffins
Ingredients
Cinnamon Muffins
- ¼ cup coconut oil melted and room temperature
- ¼ cup pure maple syrup or sugar
- 1 egg at room temperature
- ½ cup milk or non dairy milk at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup rice flour
- ½ cup almond flour
- ⅛ teaspoon kosher salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 ½ tablespoons chia seeds
- 1 ½ teaspoons cinnamon
- ⅓ cup pecans toasted and chopped, for topping
Instructions
- Preheat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position.
- Line a cupcake or small muffin tin with 8 parchment liners. Very lightly coat or spray with extra coconut oil and set aside.
- In a large mixing bowl, whisk together all of the wet ingredients until well combined.
- Sift in the dry ingredients except for the chia seeds. Stir softly until everything has been well incorporated, but do not over mix! Fold in the chia seeds.
- Fill each parchment liner about ¾ full. Don't worry too much about it going too high. The batter should divide evenly among the 8 liners.
- Bake at 375 degrees Fahrenheit for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool on a wire rack completely. Top off with a few spoonfuls of glaze (optional) and chopped toasted pecans.
Notes
- Divide the batter evenly amongst the 8 muffin liners. They do not rise too much during baking.
- Let your wet ingredients to come to room temperature before adding the melted coconut oil. Otherwise, it could solidify and get a bit lumpy.
- You will know these are ready when a toothpick inserted into the center comes out clean.
- The glaze is optional, but I like using this recipe from Epicurious: it's simple, easy, and delicious.
- If you would like to use a sugar free and dairy free glaze instead, feel free to use my coconut butter glaze recipe (found here!)
- Store them at room temperature for up to 3 days or up to 5 days in the fridge.
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