Gluten Free Snickerdoodle Muffins
 
Prep time
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Hip hip hooray for these deliciously moist and cinnamony, sugary Gluten Free Snickerdoodle Muffins. They are a breakfast favorite around here!
Author:
Recipe type: Breakfast
Serves: 10-12 muffins
Ingredients
  • ½ cup plus 1 tablespoon vegetable oil
  • 2 eggs
  • ¾ cup granulated sugar
  • ⅓ cup dark brown sugar
  • 1 teaspoon vanilla
  • ½ cup milk (I used 1%)
  • ½ cup sour cream
  • 1½ teaspoons lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon xanthan gum
  • ½ cup brown rice flour
  • ½ cup white rice flour
  • ½ cup sweet sorghum flour
  • ½ cup potato starch
  • cinnamon sugar mixture for topping (about 2 tablespoons)
Directions
  1. Preheat oven to 375 and line muffin tins with paper liners. Set aside.
  2. In a small mixing bowl, combine milk, sour cream, and lemon juice, Stir until smooth and set aside.
  3. In a large mixing bowl or stand mixer, mix together oil, eggs, granulated sugar, brown sugar, and vanilla until smooth.
  4. In a smaller mixing bowl, sift together cinnamon, salt, baking powder, baking soda, xanthan gum, brown rice flour, white rice flour, sorghum flour, and potato starch.
  5. Starting with dry ingredients, alternate adding dry ingredients and milk mixture to egg/sugar mixture. Mix until smooth in between each addition, scraping down sides when needed. Beat on low for 30 seconds.
  6. Fill paper liners ⅔ way full with batter. Shake generous mixture of cinnamon sugar on top of muffins.
  7. Bake muffins at 375 degrees for 22-25 minutes or until tops of muffins spring back at touch of a finger and toothpick inserted into center comes out with few dry crumbs. Remove from oven and carefully transfer muffins to cooling rack. Allow to completely cool.
  8. Store leftover muffins lightly covered at room temperature for up to 3 days or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-snickerdoodle-muffins/