Gluten-Free Doughnut Muffins

Recipe by King Arthur Test Kitchen
13 Reviews 4.8 out of 5 stars

You know when you bite into an old-fashioned cake doughnut and you get that signature doughnut taste? Is it the cinnamon, nutmeg, or...? Whatever it is, these moist, buttery muffins have that unforgettable flavor in spades!

We know you’ll love this gluten-free version of our Doughnut Muffins recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields spice-scented, doughnut-flavored muffins that are sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Prep
10 mins
Bake
15 to 17 mins
Total
25 mins
Yield
12 muffins
Save Recipe
Gluten-Free Doughnut Muffins

Instructions

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  1. Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

  2. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

  3. Add the eggs, beating to combine.

  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

  5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

  6. Spoon the batter evenly into the prepared pan, filling the cups nearly full.

  7. Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a toothpick or cake tester inserted into the middle of one of the center muffins comes out clean.

  8. Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

  9. Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon sugar.

  10. Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature; freeze for longer storage.

Tips from our Bakers

  • Want to make "real" doughnuts — but baked, not fried? These are simply scrumptious. Spoon the batter into our lightly greased doughnut pan, filling the wells to about 1/4" shy of the rim. Bake in a preheated 425°F oven for 10 minutes; remove from the oven, and shake warm doughnuts in a bag of cinnamon sugar (no dipping in butter necessary). The recipe makes 12 to 14 doughnuts, depending on how full you fill the wells in the pan, so you'll have to bake in at least two batches (unless you have two pans).

  • For mini muffins, reduce the baking time to 12 to 13 minutes. Yield: about 30.

  • Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

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