Bomb Gluten-free Monkey Bread Muffins Recipe
Delight in these Bomb Gluten-free Monkey Bread Muffins, a delicious and easy-to-make treat that combines the warm flavors of cinnamon and maple syrup with a light and fluffy gluten-free dough. Made with cassava and tapioca flours, sweetened naturally, and coated in a cinnamon sugar blend, these muffins are perfect for breakfast or an indulgent snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Gluten-Free, American
- Diet: Gluten Free
Ingredients
Scale
Dough
- 1 cup full-fat coconut milk
- 1 Tbsp apple cider vinegar
- 2 cups cassava flour
- 1/3 cup tapioca flour
- 1 Tbsp baking powder
- 3 Tbsp coconut sugar
- 1/3 cup coconut oil (melted and cooled)
- 1 tsp vanilla extract
Coating
- ½ cup coconut sugar
- 2 tsp cinnamon
Topping
- 2 Tbsp maple syrup
- ½ tsp vanilla extract
- 1/3 cup melted coconut butter
Instructions
- Prepare coconut milk mixture: In a small bowl, whisk together the full-fat coconut milk and apple cider vinegar, then set aside. This mixture will help activate the baking powder and give the muffins a tender texture.
- Make the dough: In the bowl of a stand mixer, combine cassava flour, tapioca flour, baking powder, and coconut sugar. Add the melted and cooled coconut oil and mix until small clumps begin to form. Slowly pour in the coconut milk mixture and vanilla extract while mixing until a sticky dough forms. The dough will become less sticky as it rests.
- Prepare the cinnamon coating: In a separate bowl, mix together the coconut sugar and cinnamon thoroughly. Using a small cookie scoop, form small balls of dough and roll each ball in the cinnamon sugar mixture to coat evenly.
- Assemble muffins: Place 3 to 4 coated dough balls into each muffin liner in a muffin tin, ensuring they fit snugly but not overcrowded.
- Add maple syrup drizzle: Whisk together maple syrup and vanilla extract in a small bowl. Drizzle this mixture evenly over the dough balls in each muffin liner to add moisture and sweetness before baking.
- Bake the muffins: Preheat the oven to 350°F (175°C). Bake the muffins for 17 to 20 minutes until the tops turn a beautiful golden brown and are firm to the touch.
- Prepare and add glaze: Melt the coconut butter in a double boiler until it reaches a smooth and pourable consistency. Drizzle the warm coconut butter glaze over each muffin and serve warm for the best flavor and texture.
Notes
- Make sure to use full-fat coconut milk for optimal texture and flavor.
- Allow dough to rest a few minutes if too sticky to handle easily.
- You can substitute coconut sugar with brown sugar if preferred, though it may slightly alter flavor.
- Use muffin liners to prevent sticking and for easy removal.
- Serve warm for the best melty glaze and soft crumb experience.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Keywords: gluten-free monkey bread muffins, gluten-free muffins, cassava flour muffins, cinnamon sugar muffins, coconut milk muffins, maple syrup glaze muffins, gluten-free breakfast, easy gluten-free snack
