Description

These Old Fashioned Cake Doughnut Mini Muffins offer a delightful gluten-free twist on a classic treat. Soft and moist with warm spices of cinnamon and nutmeg, these mini muffins are baked to golden perfection and coated with a cinnamon sugar glaze for that authentic doughnut experience. Perfect for a snack or breakfast, these dairy-free and gluten-free mini muffins bring nostalgic flavors in a convenient bite-sized form.

Ingredients

Scale

Dry Ingredients

1 ½ cups gluten-free flour blend
2 teaspoons baking powder
⅛ teaspoon salt
¼ cup + 1 tablespoon granulated sugar
1 teaspoon ground cinnamon
¾ teaspoon nutmeg

Wet Ingredients

¼ cup melted coconut oil
½ cup unsweetened dairy-free milk
¼ cup + 1 tablespoon unsweetened applesauce
1 teaspoon vanilla extract

Coating

3 tablespoons melted coconut oil
¼ cup fine granulated sugar
1 teaspoon cinnamon

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Instructions

Preheat and Prepare: Preheat the oven to 375°F and grease a 24-cup mini muffin tin to ensure the muffins do not stick.
Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, salt, sugar, cinnamon, and nutmeg evenly distributing the spices and leavening.
Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil, unsweetened dairy-free milk, applesauce, and vanilla extract until well blended.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir just until fully combined, being careful not to overmix to keep muffins tender.
Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cavity about 3/4 full to allow room for rising.
Bake Muffins: Bake in the preheated oven for 8 to 10 minutes until the muffins are set and lightly golden on top.
Prepare Coating: While muffins are baking, set up two bowls – one with the 3 tablespoons of melted coconut oil and another with the sugar and cinnamon mixture.
Cool Muffins: Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack to cool slightly but remain warm.
Coat Muffins: When the muffins are still warm, dip the tops into the melted coconut oil, then immediately into the cinnamon sugar mixture to coat evenly, creating the classic doughnut glaze.

Notes

Use a gluten-free flour blend that contains xanthan gum for best texture.
Applesauce helps keep these muffins moist and dairy-free.
For a richer flavor, you can substitute coconut oil with melted butter if not dairy-free.
Ensure muffins are warm when glazing to help the cinnamon sugar stick properly.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
These mini muffins freeze well; thaw and warm before glazing for best results.