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Powdered Sugar Doughnut Muffins.

Gluten-Free Powdered Sugar Doughnut Muffins

These muffins really do taste like powdered sugar doughnuts. If you want, spoon a little jam on top or, if you have a pastry bag and tip, squeeze jam into the center of each muffin.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 48 muffins
Author GlutenFreeBaking.com

Ingredients

  • 3/4 cup white rice flour (3 ounces; 85 grams)
  • 1/2 cup cornstarch (2 ounces; 56 grams)
  • 1/4 cup sweet rice flour (1 ounce; 28 grams)
  • 3/4 cup granulated sugar (5 1/4 ounces; 148 grams)
  • 2 teaspoons baking power
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup milk
  • 1/4 cup vegetable oil (1 3/4 ounces; 50 grams)
  • 1 large egg (about 1 3/4 ounces; 50 grams, out of shell)
  • 1 teaspoon vanilla extract

For Topping

  • 1 pound powdered sugar

Instructions

  1. Preheat oven to 350 degrees F. Spray a min-muffin pan (24 cavity) with non-stick cooking spray.

  2. In a medium mixing bowl, whisk together white rice flour, cornstarch, sweet rice flour, granulated sugar, baking powder, salt, and nutmeg.

  3. Add the milk, vegetable oil, egg, and vanilla extract. Whisk to combine. The batter will be very, very, very thin. I just use a large fork to whisk it together. There really is no need to dirty your electric mixer for this recipe. Fill muffin cups about 1/2 full.

  4. Bake for 20-25 minutes or until muffins are golden brown.

  5. While muffins are baking, fill a 8x8x2-inch cake pan with powdered sugar. Remove muffins from the oven and place directly into the powdered sugar. The steam from the hot muffins will make the sugar stick to the muffins.

  6. Cover the muffins in powdered sugar and allow to cool. Remove muffins from the sugar and tap off any excess sugar.