Easy Gluten Free Donut Muffins Recipe with a Jam Filling
Try these gluten free donut muffins the next time you're craving a deep fried treat. These gf doughnut muffins can be ready in as little as 30 minutes.
1teaspoonxanthan gum(omit if your blend already contains it)
1tablespoonbaking powder
½teaspoonkosher salt
¼teaspoonground cinnamon
¼teaspoonfreshly grated nutmeg
8tablespoons(112g)unsalted butterroom temperature
¾cup(150g)granulated sugar
3(150g (weighed out of shell))eggsat room temperature, beaten
2teaspoonspure vanilla extract
¾cup(6fluid ounces)buttermilkat room temperature
¼cupseedless jam or preserves
Coarse sugarfor sprinkling
Instructions
Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin and set it aside.
In a large bowl, place the flour, xanthan gum, baking powder, salt, cinnamon, and nutmeg, and whisk to combine well. Set the bowl aside.
In a large bowl, place the butter and sugar, and beat with a handheld mixer or in the bowl of a stand mixer with the paddle attachment until fluffy.
Add the eggs and vanilla, and beat until smooth and lighter in color. The batter may appear a bit curdled, which is fine.
Add the dry ingredients and the buttermilk to the butter mixture, alternating between the two and beginning and ending with the dry ingredients.
Once you add the final dry ingredients, the mixture will be quite thick and a hand mixer may not be able to handle it. Just mix by hand until combined.
Fill prepared wells of muffin tin half full, and then press a small hole in the batter with a moistened fingertip or dowel.
Place 1 heaping teaspoon of jam in each hole, and then divide the remaining batter evenly among the wells, on top of the jam.
Using wet fingers, spread the batter into an even layer and sprinkle each lightly with coarse sugar.
Bake until mostly firm to the touch and a toothpick comes out with no more than a few moist crumbs attached (other than the jam, of course), about 22 minutes.
Allow the muffins to cool in the tin for about 5 minutes, and then transfer them to a wire rack to cool further. They will sink a bit as they cool. Serve them warm.
Notes
Originally published on the blog in 2019; in 2022, recipe unchanged, some photos new, text resources added.