These Gluten-Free Cinnamon Walnut Muffins are an excellent way to start your day. The batter can be mixed the night before and refrigerated. Bake them in the morning for warm fresh from the oven cinnamon-y goodness. Makes one dozen muffins.
Ingredients
- 4 T butter, melted
- ½ C brown sugar
- 3 eggs
- ½ C sour cream or plain yogurt
- ¾ C white rice flour
- ¾ C tapioca flour
- ½ C sorghum flour
- 1 T baking powder
- ½ t xanthan gum
- 1 t cinnamon
- 1/2 C walnuts, chopped
Directions
Preheat oven to 375 degrees.
Mix butter and brown sugar. Add eggs and sour cream and mix again until combined.
Mix flours, baking powder, xanthan gum, and cinnamon in a separate bowl.
Add all dry ingredients and nuts to the butter mixture. Mix on medium speed until thoroughly combined.
Spoon dough into a muffin pan to make 12 muffins. Bake at 375 degrees for 16 – 18 minutes.
These Gluten-Free Cinnamon Walnut Muffins are best served fresh, but can be reheated.
Enjoy!
Other recipes you might enjoy:
One Perfect Loaf of Gluten-Free Zucchini Bread
Gluten-Free Honey Pecan Muffins
The recipe for Gluten-Free Cinnamon Walnut Muffins was originally posted in May 2020. This post features a new photo and slightly updated methods.