Gluten-free Apple Cinnamon Roll Muffins

I'm just popping in quickly to share this recipe because it may be the best thing that I have ever made!  These little muffins are the result of my indecision.  I couldn't decide if I wanted to make apple cider donut muffins or cinnamon roll muffins so I did a little bit of both! _8841_151

I was a little hesitant about how these would turn out.  My history with gluten-free yeasted dough isn't pretty but luckily, these little muffins were unbelievably easy.  There is no kneading or worry of over kneading (the beauty of gluten-free dough!) and they have such a tender crumb that no one would ever guess these were gluten-free.


I baked these treats were for my bridal shower this afternoon and I can't wait to share them with everyone!  This will probably be my last post until after the wedding since it is going to be a busy and exciting week.  I can't wait to share wedding photos with everyone and I will try to pop in and share at least one photo of our married selves the day after.   When you hear from me next, I'll be a mrs. !  In the meantime, bake up some of these and share them with the ones you love.


Gluten-free Apple Cinnamon Roll Muffins

Yields: 24 mini muffins or 12 regular sized muffins

Adapted from: Joy the Baker


210g gluten-free flour mix 1/3 cup sugar 1/4 tsp salt 4 tsp active dry yeast 2/3 cup warm milk (soy milk or regular milk) 3 tbsp vegetable oil 1 tsp vanilla extract 1 large egg

1 medium apple, diced very, very small


2 Tbsp butter, room temperature 2/3 cup brown sugar or raw sugar 3/4 tsp ground cinnamon pinch of allspice

Apple Cider Glaze:

1 cup powdered sugar 1 Tbsp soy milk or regular milk + 1 Tbsp apple cider

1.  Grease your mini muffin tin.

2. Warm your milk in the microwave for about 40 seconds - 1 minute. You want it warm, not boiling.  Add yeast and dissolve.  Let the yeast proof for about 10 minutes.

3. Mix together flour, sugar, and salt in a medium sized bowl until combined.

4. In a separate bowl, whisk together egg, vanilla, oil, and yeast milk (once proofed).  Whisk together to combine.

5.  Add liquid ingredients to flour mixture and mix until just combined (I did this with the paddle attachment on my stand mixer).  Add in diced apples and stir again to incorporate.

6. Pour batter into prepared muffin tins and let rest for 15 minutes.  At this point, turn on your oven to preheat to 350F.  It may not be fully preheated when the muffins are ready but that is okay.

7. While waiting, mix up the filling by combing all ingredients with a fork until crumbly.

8.  After the 15 minutes, put about 1/4 tsp. of mix on muffins and swirl in with the back of a spoon.  Sprinkle a bit more on top.

9. Bake for about 20 minutes until golden on the edges and the muffins spring back when you touch them.  Make your glaze: whisk together all ingredients and that's it!

10.  Let cool in the tins for a few brief minutes until you can easily remove them.  Let cool on rack for at least 30 minutes before glazing.