The cookie is amazing tasting, so let’s bring those same great flavors and textures to a muffin!
Without the cinnamon-sugar topping, this is a great muffin recipe that you can use as a base to create other flavor variations – like adding some orange zest and dried cranberries, or blueberries and sliced almonds.
Be sure all ingredients are at room temperature before mixing the wet and dry ingredients together, or the mixture will congeal the butter and make it melt unevenly in the oven (leaving air pockets inside the muffin).
*TIP: Use a spring-loaded ice cream scoop to equally portion out the batter into prepared muffin tins, it’s the perfect amount of batter!
- 2 ¾ cups GF Flour Blend for Baking
- 1 cup sugar
- 1 ¼ tsp xanthan gum
- ¼ cup cornstarch
- 1 Tbsp baking powder
- 1 tsp salt
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 cup buttermilk room temperature
- 8 Tbsp butter melted & slightly cooled
- 2 eggs + 1 yolk
- 1 tsp vanilla
- 2 Tbsp sugar
- 1/2 tsp cinnamon
- 2 Tbsp butter melted
- In a large bowl whisk together the first 8 dry ingredients.
- In another bowl whisk together the buttermilk, butter, eggs and vanilla. Then add into dry ingredients, stirring until just combined.
- Scoop batter into prepared muffin tins and place in fridge for 30 minutes.
- Bake at 375°F for 20-25 minutes.
- While still muffins are still warm, brush tops with melted butter, then sprinkle with the cinnamon-sugar mixture (or roll tops in mixture to coat).