Gluten Free Cinnamon Roll Muffins

  • 4 tablespoons (48 g) vegetable shortening, melted and cooled 
  • 1/4 cup (55 g) packed light brown sugar 
  • 1 teaspoon ground cinnamon 

  • 2 cups (280 g) basic gum-free gluten free flour blend (185
    grams superfine white rice flour + 61 grams potato starch + 34 grams tapioca
    starch) 
  • 1/2 teaspoon xanthan gum (this must be added – the point is
    to use a much lower amount of xanthan gum than is in an all purpose gluten free
    flour blend)
  •  

    1 teaspoon baking powder 

  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon kosher salt 
  • 8 tablespoons (112 g) unsalted butter, at room temperature 
  • 3/4 cup (150 g) granulated sugar 
  • 3 eggs (180 g, out of shell) at room temperature, beaten 
  • 2 teaspoons pure vanilla extract 
  • 2/3 cup (158 ml) low-fat buttermilk, at room temperature 

  • 3/4 cup (86 g) confectioners’ sugar 
  • 1/8 teaspoon kosher salt 
  • 1 teaspoon unsalted butter, melted 
  • 1/2 to 1 1/2 teaspoons milk (any kind)

  1. Preheat your oven to 350°F. Grease or line a standard 12-cup
    muffin tin, and set it aside. 
  2. First, place the swirl/filling ingredients in a small bowl,
    and mix to combine well. Set the bowl aside. 
  3. Make the muffin batter. In a medium-size bowl, place the
    flour blend, xanthan gum, baking powder, baking soda and salt, and whisk to
    combine well. Set the dry ingredients aside. In the bowl of a stand mixer (or a
    large bowl with a handheld mixer), beat the butter on medium speed until light
    and fluffy. Add the sugar, and then the eggs and vanilla, and beat on medium
    speed until well-combined. Add the dry ingredients, alternating with the
    buttermilk, in 3 parts, beginning and ending with the dry ingredients. The
    batter will be thick but light and fluffy. 
  4. Place half of the cupcake batter in the prepared wells of
    the muffin tin, and top with half the filling. Swirl the filling around gently
    in the batter with the end of a long spoon or a toothpick or skewer. Top with
    the remaining cupcake batter, and then the remaining filling, and swirl again.
    Shake the tin back and forth until the batter is in an even layer in each
    muffin well. 
  5. Place in the center of the preheated oven and bake for 19
    minutes, or until a toothpick inserted in the center comes out clean. Do not
    over-bake. Remove the cupcakes from the oven and allow to cool in the tin for
    10 minutes before transferring to a wire rack to cool completely. 
  6. While the cupcakes are cooling, make the glaze. In a small
    bowl, whisk together the confectioners’ sugar and salt. Add the melted butter
    and 1/4 teaspoon of the milk, and mix to combine well. You should have a
    smooth, but very thick paste. Add more milk by the 1/4 teaspoon and mix well
    until you have a thick, but slowly pourable, glaze. Pour a bit of glaze over
    each cooled cupcake. Serve immediately. Store any leftovers in an airtight
    container at room temperature for 2 days, and then wrap tightly and freeze.

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