Cinnamon Doughnut Raspberry Muffins! Gluten Free!

gluten free muffin

Words & Recipe Adaptation by Karen Swan

Meeting for a play date on the endless free days in the recent school holidays, I was treated to a gluten free muffin unlike anything I had tasted before.

If my taste buds weren’t deceiving me, this innocent little gluten free raspberry muffin tasted like a cinnamon doughnut!

I immediately began pestering my friend Jo for the recipe and she kindly shared it with me.  It originates from a 1990’s vegetarian cookbook by Alison Holst and it’s an endlessly adaptable basic recipe.

I’ve now made this recipe in as many variations as I can think and they’ve all been wonderful (well, except the one I did with no fruit in an attempt to make it really doughnutty – that didn’t cut it).  I’ve done gluten free with great success.  Wholemeal flour and evaporated cane juice.  Regular flour.  One batch I even threw some choc chips in.  If you’ve no frozen or fresh raspberries, try spooning half the muffin mix in, then put a dollop of raspberry jam, and then cover with the remaining mix.  Yum!

I’ve no doubt it’s the generous sprinkling of cinnamon and sugar on the top of the muffins that elevates them to doughnut territory, so don’t skimp here!

Try stopping at one.  I dare you.

Cinnamon Doughnut Muffins!1


2 cups gluten free plain flour  (or non-GF flour)

4 tsp baking powder (I found I had run out and made my own! You can too – here!)

1.5 tsp Xantham gum  (omit if not making GF)

pinch salt

1/2 cup raw sugar (I’ve now made batches with raw, caster and with evaporated cane juice and all have been swell!)

100g butter – melted

1 cup milk

1 egg

1 cup frozen berries – raspberries preferably.

Cinnamon and sugar extra – for topping.


Pre-heat oven to 220 degrees

Line a 12 hold muffin tray with papers

Sift together the flour, baking powder, xantham gum and salt.

Stir through the sugar.

In a separate bowl, crack the egg into the milk and lightly whisk.

Pour the melted butter, stirring, into the milk and egg.

Pour this over the dry ingredients.

DO NOT OVER MIX! A few folds to distribute the wet mix should do it.  The mix needs to be lumpy.

I use an ice cream scoop to evenly spoon out the mix into the tins.

Sprinkle generously with cinnamon and sugar.

Bake for 15 minutes or until golden and springy!

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As with all GF muffins, these are best on the day they are baked, but can be kept in an airtight container over night.  They freeze well and do well with a warm up in the microwave oven or regular oven if they start to feel too dry.

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Oh, and here’s a shot of the non-gluten free batch!  A visiting friend ate five so I assume they’re good!

meal plan



  1. Peta Page says:

    Has anyone tried to do this as a vegan recipe?

    • mamabake says:

      Hi Peta,

      I’ve not tried this as a vegan recipe, but I think you could sub the egg with a chia or flax egg, the milk with coconut or almond milk and the butter with a vegan sub or coconut oil. It’s worth a try! Report back if you do!

  2. Megan Quinn says:

    These are seriously delicious! I omitted the berries but added a dob of strawberry jam to the centre of each muffin. My friends are still talking about these muffins months later.
    Next time, I think I’ll add some cinnamon sugar to the muffin paper before adding the mix so that there is more of an all-over cinnamon-y cover. In fact, I might whip up a batch today now that they’re on my mind 🙂

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