Sunday, February 11, 2018

Gluten Free Cinnamon Muffins

Gluten Free Almond Flour Cinnamon Muffins

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.

At first I used a mixture of almond flour and gluten free all purpose flour for the muffin, and it was fine. Then I tried all almond flour, and it was great--but I'd forgotten the sugar. Sigh.

Next I tried all almond flour again, but the topping turned out weird, so I threw those out and changed the amount of butter in the topping...

After two tries on one Sunday, I have settled on the recipe you see below.

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 sugar I omitted from the batter. These muffins are very moist and crumbly when warm, and you'd never know they're made with almond flour. 

Alright. There you go: a delicious, not-so-healthy almond flour gluten free muffin. Well worth the effort and anguish I put into them. Enjoy.

Gluten Free Cinnamon Muffins
    adapted from

  • 2 cups almond flour/meal*
  • 1/3 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
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1/4 cup gluten free all purpose flour
  • 2 tablespoons butter, cold and sliced thin
  • 3/4 teaspoon ground cinnamon
  • Preheat oven to 400 degrees Fahrenheit.
  • Line or grease about 9 muffin cups (the original recipe says it makes 6 muffins; reviews say it makes 12; I got 9).
  • In a large bowl, combine the almond flour, 1/3 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, and 3/4 teaspoon ground cinnamon in a small bowl with the butter 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 16-18 minutes.

Makes about 8 regular size muffins

* I changed this from 1 1/2 cups to 2 cups of almond flour because mine were consistently sinking in the middle. Then I realized I needed more almond flour. So there you go.

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