Basically coffee cake, in a hand-held package. Soft, moist muffins with a river of cinnamon and sugar running through the middle and topped with a sweet glaze. This is the way to do a gluten-free & vegan breakfast!
If you haven’t picked up on it yet, I’ll tell you a not-so-secret. I’m in love with muffins! Head on over to my Recipe Index and you’ll notice that there are probably more muffins than any other type of recipe. It’s finger-food, it’s breakfast, it’s basically cake in covert form…what’s not to love?
I recently made this in a quick bread, from a genius of a baker, Sarah Bakes G Free. However–one to always eat and be multi-tasking, it was not pretty. Clumps of the sweet bread were falling everywhere. It was then that I vowed it must be able to be transformed into my beloved muffin.
I love how unassuming they look in the pan. They look like a yummy, but plain, vanilla muffin with icing. Then, you pull it out and the ribbon of goodness exposes itself and that’s when self-control becomes really difficult!
I also made these because I knew we were flying out to Boston, and the kids would be having to be woken up early. I knew they might not want breakfast until we were on the road, so I wanted something easy to pack for them that they’d gobble up. I’ll be surprised if they make it to the gate! I’ll have to pack an extra (or two) for my husband and I.
And before you worry about me giving them something covered in glaze for breakfast, I also packed dried apricots. #moderationinallthings
Also, I really may never make cinnamon rolls again, since it has those classic flavors of cinnamon, sugar and a sweet glaze, but without the rising and tons of time. This really hits the spot for coffee cake or cinnamon rolls…Win/Win!
Baking for only 12-15 minutes, these beauties are a cinch to make and even easier to eat!
- 2 cups gluten free flour blend (I use Cybele Pascal's recipe
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum (omit of your flour blend includes this)
- 1/2 teaspoon sea salt
- 1 cup, plus 2 Tablespoons Vanilla Rice Milk
- 1 tablespoon apple cider vinegar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 1-2 tablespoons Vanilla Rice Milk
Preheat oven to 350 degrees. Spray muffin tin with non-stick spray.
In a stand mixer, add all of the dry ingredients and stir with a paddle attachment to blend well. With the mixer on low, slowly add all of the liquid ingredients to the dry ingredients until well incorporated, scraping the sides of the bowl as necessary.
Scoop 1/3 of batter in the greased muffin tins. Sprinkle 1 teaspoon of cinnamon-sugar mixture over batter.
Scoop in another 1/3 of batter and spread evenly. Muffins should not be all the way to the top.
Top with another scoop of the batter, to completely cover the filling. Try to not fill the muffin tins all of the way.
Bake muffins 12-15 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Let cool in pan 10 minutes. Invert onto cooling to cool completely.
Make the glaze by mixing together powdered sugar and rice milk. Stir until smooth. Drizzle over the cooled muffins.
Allow glaze to set. Serve. If you don't eat it all in one setting, first--good for you. Secondly, keep out and cover with a towel. I've found if you cover it in an air tight container it becomes too moist.
Adapted from: Sarah Bakes G Free