Gluten Free Cinnamon Swirl Glazed Muffins
Updated: Jun 25
Easy, peasy gluten free cinnamon swirl glazed muffins. If you have a sweet tooth, these muffins are for you!
How to make the muffin batter:
I used my gluten free homemade pancake batter.
Make batter according to recipe and set aside or you can use any gluten free batter of your choice.
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How to Make the Cinnamon Swirl:
Melt butter. While it's melting, place brown sugar and cinnamon into a bowl. Add butter. Stir well. Set aside.
How to make the glaze:
Melt butter and cream cheese. I make my own cream cheese. You can use whatever you desire. Mix well. Add in powdered sugar - I make my own by pulsating sugar in the grinder as I can't find one that doesn't have something I'm allergic to in it. Add vanilla. Stir until it forms a glaze. Set aside.
You can place the cinnamon swirl into a plastic baggie and cut a small hole on the tip if you desire. You can swirl it onto the muffin batter. I used a spoon for the glaze.
Fill muffin tins that have been sprayed with olive oil with batter about 3/4 of the way. Add cinnamon swirl. My swirls aren't perfect, but the taste is there. Swirl the batter with a toothpick. Place into a 350 degree preheated oven and bake approximately 30 to 40 minutes. When a toothpick stuck in the middle comes out dry, they are done.
Remove muffins very gently from tins while still hot. Place on a plate or platter. Using a teaspoon, drizzle glaze over the top allowing it to roll down the sides. Allow muffin to cool enough to eat then serve and enjoy.
Place leftovers in an air tight container in the refrigerator.
Ingredients:
For the Muffin Batter
I used my gluten free homemade pancake batter
For the Cinnamon Swirl
5 tablespoon of butter - melted
3/4 cups brown sugar - packed
1 tablespoon cinnamon
For The Glaze
4 tablespoons butter - melted
1/4 cup cream cheese - melted - I used my homemade gluten free cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla
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