The other day my son asked me for a cookie. It was 7:30am. I said no. He countered with the argument that since he is allowed dessert after lunch (cookie, etc.) and dinner (ice cream, etc.), it makes sense he should get something after breakfast, too. “All the meals, Mom!” I held firm and denied him the cookie, but an hour later, when he wasn’t looking, I popped a Trader Joe’s Dark Chocolate Mint Cream into my mouth. Sometimes we need a breakfast treat. It’s the cold, hard truth.
For your breakfast treat needs, I offer you the following:
Cinnamon Sugar Bombs
1 cup + 2 tablespoons white rice flour
3/4 cup + 1 1/2 tablespoons almond flour
1/4 cup + 2 teaspoons tapioca flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon cinnamon
1/2 cup (1 stick) butter
3/4 cup + 1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon vanilla
1 cup milk (whole is best here, but 2% will do fine)
Cinnamon Sugar Crust
1/2 cup sugar
2 teaspoons cinnamon
5 tablespoons melted butter
In a medium bowl, whisk together flours, salt, baking powder, xanthan gum, and cinnamon. Set aside.
Using an stand mixer, beat butter and sugars until light and fluffy, about 4 minutes. (I know that sounds like a long time, but it will make your muffins better so set the timer and let it beat itself into fluffiness, scraping down the sides as needed.) Add egg and vanilla. Mix to combine.
With mixer on low, add flour mixture in three additions, alternating with the milk. Begin and end with the flour mixture. Beat well after each addition of flour and/or milk. After the final addition of flour, let batter rest 30 minutes.
While batter is resting, butter and flour muffin tins. (Don’t use cupcake papers as they will make the final step tricky.) Once the batter has rested, divide among muffin tins and bake at 375 degrees for 28-30 minutes.
While muffins are baking, combine cinnamon and sugar for crust in a small bowl.
Remove muffins from oven. Melt butter in a small bowl. Working with one muffin at a time, dip muffins in melted butter, then roll in cinnamon sugar mixture. You can coat just the crown of the muffin or the whole darn thing. I tend to coat the whole thing because why not?
PS – The original recipe for these muffins came from Bon Appetit. They’re called Dirt Bombs, which, admittedly, is a catchier name, but they aren’t gluten free. You can find that recipe here. The gluten free adaptations are my own.