Simply Cinnful!

WOW! I thought that my last recipe on gluten free cinnamon rolls was good…. but these cinnamon muffins are perfectly sinful! Moist and tender, but with a crunchy oat & nut topping, and a cinnamon filling to die for! I have to admit though… while amazingly delicious… you will probably feel eaters remorse after when the sugar high wears off! Diabetics better have your insulin ready or you may go into sugar shock….they are definitely that sweet. (Think overwhelmingly Cinnabon here folks!) I’ve put both the 12 and 6 count versions on here. I usually cut the recipe down to just 6, which is more then enough for 2 people! The leftovers still taste great too, just stick them in the microwave for 30 seconds and stick some icing on it and you’re ready to go! These muffins do take some time to make….. you’ve got the topping, the filling, the batter and the icing to make, so if you can recruit a little helper, you’d be set! Now that I bet you’re drooling, as I was when I first found this recipe, and couldn’t WAIT to try them…. get ready for a simply cinnful treat! You won’t be disappointed! Enjoy! 🙂

Cinnamon Muffins  (Printable Versions)

(Makes 12)

1/3 cup brown sugar
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup GF flour + a dash of xanthan gum
3 Tbsp soft butter

3 Tbsp butter, melted

½ cup brown sugar

1 ½ Tbsp cinnamon
3 to 4 Tbsp water

1/2 cup butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups GF flour + 1 tsp xanthan gum
1/2 cup rolled oats
2 Tbsp cornstarch
3/4 cup granulated sugar
1 Tbsp GF baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon (or butterscotch) chips

Preheat oven to 400°F. Grease a 12-cup muffin pan.

Prepare the topping by mixing the ingredients together until crumbly. Set aside.

Prepare the filling by mixing until it has a soft, pudding-like consistency. Set it aside.

In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they’re golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

Yield: 12 muffins.

Adapted From: King Arthur Flour


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