I used to think of myself as a perfectionist. And in many ways, I truly was one. Part of my healing process was learning to stop placing my self-worth on the success of whatever it was I was trying to accomplish. The other part was realizing which aspects of ‘perfectionism’ are actually incredibly beneficial–like being very detail-oriented.
What the heck does this have to do with muffins, you ask? A lot, actually!
Cuz one of the best benefits to being highly detail-oriented is that I value quality. I have a knack for producing good shit, and I don’t allow myself to settle for something less than wonderful if I truly know I can do better with a bit more tweaking.
Enter: the gluten-free, lactose-free cinnamon muffin.
I did a lot of research for these babies. From the best gluten-free flour (it’s most definitely this one), to the right ratio of white/brown coconut sugars. From how to best scoop the friggin flour into my measuring cup, to the best ingredients for making them lactose-free without sacrificing structure or flavor.
It was a job and a half, but definitely worth the effort.
I wasn’t willing to part ways with this recipe until I was fully satisfied that you’d LOVE them. And of that, I am now absolutely sure.
Cuz y’all, these muffins are magnificent. They’re fluffy, juuuust sweet enough, and they don’t have that heavy texture like many GF baked goods do (especially when toasted!). They’re honest-to-goodness heavenly!
They’re best eaten on the day of baking (as many gluten-free treats are), or stored in an air-tight container lined with paper towels and then toasted the next day (or maybe 2, tops). In fact, cutting them in half and giving them a pop in the toaster really brings out the cinnamon flavor even on the day you bake them, and if you choose to top them with the (definitely not lactose-free) orange icing, it’s downright seductive.
To keep them lactose-free and less sugary, toast them and then top them with your favorite non-dairy butter and/or jam.
However you serve them, you’ll be more than pleased. :]
cinnamon muffins (gluten-free, lactose-free)
prep time: 15 mins | cook time: 15 mins | makes: 12 muffins
For the muffins:
2 cups gluten-free flour (make sure you spoon it into your measuring cup and then swipe off the top)
1.5 tsp xanthan gum (omit if your flour blend contains it!)
3/4 cup white sugar
1/2 tsp salt
1 TBSP baking powder
2 eggs, room temp
1/4 cup ghee, softened (plus some extra to rub into muffin cups)
1 cup unsweetened plain almond milk, room temp
2 tsp vanilla extract
3.5 TBSP brown coconut sugar
1.5 TBSP cinnamon
For the orange cream cheese icing:
1 8oz brick full fat cream cheese, softened to room temp
1 tsp orange zest
2-3 TBSP orange juice
1 cup powdered sugar
Pinch of salt
Preheat your oven to 400°F and rub some ghee (or your favorite nonstick spray) into muffin cups.
In a large bowl, mix together flour, xanthan gum (if using), white sugar, salt, and baking powder.
In a medium bowl, whisk eggs with ghee, almond milk, and vanilla extract.
In a third small bowl or cup, stir together the brown coconut sugar with cinnamon. Set aside.
Pour the wet ingredients into the large bowl of dry ingredients, and mix together. Don’t over-mix! It’s ok if there are some lumps.
Fill each muffin cup by about 1/3 with batter. Sprinkle on 1/3 of your coconut sugar/cinnamon mixture.
Fill each cup to 2/3 with batter. Sprinkle on the next third of sugar and cinnamon.
Fill the cups to the top, and if they’re quite lumpy on top, wet your pointer and middle finger and gently smooth down the tops. Then sprinkle on the rest of your sugar/cinnamon mixture.
Take a toothpick and stick it into each muffin cup and swirl it in a circle. You may have to slightly pat down the tops again after this. :]
Pop them in the oven and bake for about 15 minutes, or until a toothpick comes out clean.
Take them out of the oven, and after about a minute or two, pop each muffin out with a fork and place on cooling rack to cool completely.
Optional: Make your orange cream cheese icing by adding cream cheese to a mixer on medium speed and mix until it’s nice and fluffed.
Add the rest of the ingredients to the mixer and mix until fully combined. Start with one TBSP OJ at a time until you get a consistency that’s soft but not runny. If you want more orange zing, feel free to add more zest! Store this in the fridge afterwards if you don’t plan on serving the muffins immediately.
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Thank you for supporting my site and for enjoying these recipes! <3