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.
Servings: 12 muffins
Equipment
- Stand mixer with paddle attachment or handheld mixer
Ingredients
- 2 cups all purpose gluten free flour blend (I used Better Batter; click thru for full info on appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 8 tablespoons unsalted butter room temperature
- ¾ cup granulated sugar
- 3 eggs at room temperature, beaten
- 2 teaspoons pure vanilla extract
- ¾ cup buttermilk at room temperature
- ¼ cup seedless jam or preserves
- Coarse sugar for 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.
Video
Notes
Originally published on the blog in 2019; in 2022, recipe unchanged, some photos new, text resources added.
