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    Home » Recipes » Muffins

    Cardamom & Cinnamon Muffins (Gluten-Free)

    27 March 2020 by Becky at Fikabröd 2 Comments

    5 from 1 review
    Cardamom & Cinnamon Muffins (Gluten-Free)
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    Cardamom & Cinnamon Muffins (Gluten-Free)

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    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Yield: 12 muffins 1x

    Ingredients

    Scale

    Muffins:

    • 1 ⅔ cups (267g) Renewal Mill 1-to-1 Okara Blend Baking Flour
    • ⅔ cup (132g) granulated sugar
    • 2 Tbsp cornstarch
    • 2 tsp baking powder
    • ¾ tsp salt
    • 1 tsp ground cardamom
    • ½ tsp ground cinnamon
    • 2 large eggs
    • ¾ cup (170g) whole milk
    • 1 tsp vanilla extract
    • 8 Tbsp (4oz or 113g) unsalted butter, melted & cooled

    Topping:

    • ½ cup (99g) granulated sugar
    • 1 ½ tsp ground cardamom
    • 1 ½ tsp ground cinnamon
    • 8 Tbsp (4oz or 113g) unsalted butter, melted

    Instructions

    1. Heat oven to 375°F. Grease wells of a 12-muffin tin. Set aside.
    2. In a medium bowl, whisk together flour, sugar, cornstarch, baking powder, cardamom, and cinnamon.
    3. In a small bowl, whisk together eggs, milk, and vanilla until well combined.
    4. Pour wet ingredients and melted butter into dry mixture, then stir until batter is smooth. (It will be thick.)
    5. Divide batter evenly amongst wells, smoothing tops.
    6. Bake for 15–18 minutes until centres have risen and feel set when lightly pressed.
    7. Allow muffins to cool for 5 minutes, then remove from pan and place on wire rack to cool for another 10 minutes while you prepare the topping.
    8. In a small, heat-proof bowl, melt butter in microwave in 30 second increments.
    9. In another small bowl, mix sugar, cardamom, and cinnamon until thoroughly combined.
    10. While muffins are still warm, dunk tops into melted butter, letting excess drip off. Then roll tops in sugar and spice mixture.
    11. After all muffins have been coated, roll them once more in sugar and spice mixture (but not the butter).
      NOTE: If you have any leftover spiced sugar, we recommend holding onto it to sprinkle atop apple slices—yum!
    12. Eat muffins warm or store them in an airtight container.

    Notes

    Adapted from: Nellie’s Free Range

    Did you make this recipe?

    We can’t wait to see what you bake, so tag us @fikabrodbox!

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    Reader Interactions

    Comments

    1. Cynthia

      July 17, 2024 at 6:39 pm

      We were shocked at how good these were. I made them for my neighbor as she has Celiac disease. I actually made another batch for us because they were so good!






      Reply
      • Becky at Fikabröd

        July 23, 2024 at 7:22 pm

        Thank you so much! What a lovely treat for your neighbour 😊

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    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

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