Sunday, February 11, 2018

Gluten Free Cinnamon Muffins

Gluten Free Almond Flour Muffin

This is a complete experiment, as I am still attempting to go mostly gluten free and still bake delicious things. 

As I was looking for muffin recipes using almond flour. I really just wanted a rich, sweet muffin without the gluten, but all I could find were paleo recipes that called for stevia, honey, and almond milk. I don't want a healthy muffin--I want a delicious gluten free muffin.

So, I found a basic recipe on, and made some modifications.

I have no idea if you can sub any kind of gf flour (I used Better Batter Gluten Free All Purpose Flour). I suppose you could use all almond flour instead of using the 1/4 cup gluten free flour. I was just afraid of making something like this with only almond flour, as some of the photos I saw on Pinterest of almond flour muffins looked kind of dense and small.

So, did I end up with a delicious gluten free muffin? Well, yes. Yes, I did. They are just sweet enough for me--the crumb topping makes up for the 1/4 sugar I omitted from the batter. These muffins are very moist and crumbly when warm, and you'd never know they're made with mostly almond flour. 

Alright. There you go, a delicious, not-so-healthy almond flour gluten free muffin. Enjoy.

Gluten Free Cinnamon Muffins
    adapted from

  • 1 1/4 cups almond flour/meal
  • 1/4 cup gluten free all purpose flour
  • 1/2 cup sugar (original recipe calls for 3/4 cup)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/3 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1 large egg, room temperature 
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1/4 cup gluten free all purpose flour
  • 1 tablespoon almond flour
  • 3 tablespoons butter, cold and cubed
  • 3/4 teaspoon ground cinnamon
  • Preheat oven to 400 degrees Fahrenheit.
  • Line or grease about 8 muffin cups (the original recipe says it makes 6 muffins; reviews say it makes 12; I got 8).
  • In a large bowl, combine the 1 1/4 cup almond flour, 1/4 cup gluten free flour, 1/2 cup sugar, salt, baking powder, and 1 teaspoon cinnamon.
  • Whisk together the buttermilk, vegetable oil, egg, and vanilla.
  • Combine the wet with the dry ingredients and spoon or otherwise distribute batter into the muffin cups.
  • With your fingers, mix the 1/4 cup sugar, 1/4 cup gluten free flour, 1 tablespoon almond flour, butter, and 3/4 teaspoon ground cinnamon in a small bowl until butter is evenly distributed and you have crumbles.
  • Place as much of the crumble mixture over each muffin as you can (I had abut 2 tablespoons left over).
  • Bake muffins at 400 degrees Fahrenheit for about 18-20 minutes*.

Makes about 8 regular size muffins

*I may try baking them longer at a lower temperature, or maybe in a darker pan, as come of them were a little underdone in the middle. I thought they tasted fine, but my husband did not care for the underbaked center. They were just a little moist and dense toward the middle, but they were cooked all the way through.

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