Spotted some hard-to-ignore donut muffins on pinterest and we couldn’t wait to make them. Yes, they are a far cry from the muffins I typically like to make for the boys, but you have to break the rules every now and then. Let’s just say I prefer something with a bit more nutritional value. But, I had a hard time dismissing these. So, Remy and I tackled it Friday night, and good thing we did because we were able to enjoy these bad boys all weekend.
My husband has recently figured out that gluten is not a friend of his, so I also try to work things out in a gluten free way. Not knowing if it would work, I actually did two batches of these, one batch GF and the other was straight off the recipe I found at Everyday Deserts recipe blog.
I changed it up just a bit for the gluten free version, simply replacing the flour used. I used Bob’s Red Mill gluten free all-purpous baking flour and 2 tsp xanthan gum in place of the flour. I must say that the batter was VERY thick with this GF version. So thick in fact that I had a hard time getting it into the my mini muffin tins. And once I did get it in there, they didn’t budge. You’ll notice that the GF versions in the photos are all crazy in shape (second image below). As long as you don’t care what they look like, you’ll LOVE what they taste like. They were really good! And my newly gluten free husband could not have been happier!
Normal version, from Everyday Deserts
Gluten Free Mini Donut Muffins (and, I’ll only be making GF from here on out. No need to double the work here!)
makes approx 3 doz mini muffins
What you’ll need:
- 1-3/4 cups Bob’s Red Mill Gluten Free all-purpose baking flour (or test out your favorite GF flour)
- 2 teaspoons xanthan gum (don’t use this if you’re using regular flour or a GF flour that already has it incorporated)
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup vegetable oil
- 3/4 cup sugar
- 1 egg
- 3/4 cup milk (will try more than this in the future to see if it helps with the sticky dough)
- mini muffin tins
For the sugary coating on the outside:
- 1 cup sugar
- 3 teaspoons cinnamon
- 1/2 cup butter, melted
How to make it:
Preheat oven to 350 degrees. Grease mini muffin pans and set those off to the side (again, this makes about 36 mini muffins, so grease that many if you have ’em).
In a small bowl, whisk together the GF flour, xanthan gum, baking powder, salt and cinnamon.
In a large bowl, combine oil, sugar and egg. Add some of the dry ingredients, stir to combine. Then add some milk, stir to combine. Keep alternating between dry and milk until everything is incorporated. note: if you have kids, this is a fun part for them, lots of little steps that they can do by themselves, for the most part.
Fill each mini muffin cup to about 3/4.
Bake approx 10 minutes or until lightly golden and then let cool until you can handle them.
In a small, shallow dish, mix together sugar and cinnamon. Dip each muffin in the melted butter then roll in cinnamon/sugar mixture. Then, you know, gobble them up! We saved some for the morning with coffee to. Yum.
This guy, just below, had a hard time putting them down. He was having a hard time finishing his dinner and was told he could have as many muffins as he wanted, once he finished his dinner. This usually isn’t a big deal because he’s the kid that eats a few bites of ice cream and then tosses the rest out. Lots of self control here. Well, he finished his dinner and all of a sudden I see him bring the ENTIRE bowl of muffins over to his seat at the table. He had some big plans, apparently. He ate two, and later came back for three more!! Oh man, I’m in trouble. Good thing is he forgot about them by the next day and we didn’t have to worry about it.