Gluten-Free Cinnamon Swirl Muffins (Dairy-Free)
- Our Nourished Kitchen
- Aug 5
- 3 min read
Updated: 2 days ago
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Who doesn't love a warm cinnamon roll with icing? Whenever my kids get to pick a special breakfast pastry at one of our local bakeries, they always pick cinnamon rolls. I wanted take those delicious flavors and bake them into soft, fluffy Gluten-Free Cinnamon Swirl Muffins with a dairy-free Maple Cream Cheese Glaze to be enjoyed at home.
Why You Will Love These Gluten-Free Cinnamon Muffins
These muffins smell just like a warm cinnamon roll when you pull them out of the oven. To make the glaze, you just need vegan cream cheese, a little maple syrup, some powdered sugar, vanilla and non-dairy milk (I used almond milk). My daughters wanted to eat these Gluten-Free Cinnamon Swirl Muffins right out of the oven, but of course they needed to cool a bit. Once the muffins cooled off, we drizzled the dairy-free maple cream cheese glaze over the top.
The Gluten-Free Ingredients in this Muffin Recipe Include:
Better Batter Original Blend Multipurpose Certified Gluten-Free Flour
Bob's Red Mill Superfine Almond Flour
This blend of almond flour and 1:1 gluten-free flour gives the muffins such a great crumb and texture. Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.
These muffins would be great for a sweet breakfast treat but also delicious as a dessert. One of my daughters chose a Gluten-Free Cinnamon Swirl Muffins for an evening dessert and paired it with non-dairy vanilla ice cream!
Check out other great gluten-free, dairy-free breakfast recipes to add to your weekly rotation:
Small-Batch Pumpkin Chocolate Chip Muffins
Fudgy Chocolate Banana Mini Muffins Muffins
If you try this recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!
How to make these Gluten-Free Cinnamon Swirl Muffins (Dairy-Free)
Step 1: Prep Muffin Pan:
Line a 12-cup standard muffin pan with parchment paper liners or grease thoroughly. Hold off on pre-heating the oven just yet.
Step 2: Mix Cinnamon Swirl:
In a small bowl, (I love these beautiful colored Pyrex Tinted Glass mixing bowls! They come in a set of 3 and are great for baking.) whisk together the 1/4 cup brown sugar, cinnamon, nutmeg, and pinch of sea salt. Stir in the 2 tbsp melted Earth Balance until a moist, shiny paste forms. Keep on the counter at room temperature while you make the batter.
Earth Balance Butter, brown sugar, and spices in bowls Earth Balance Butter, brown sugar, and spices mixed in a bowl Cinnamon Swirl Mixture in a bowl with a spatula Cinnamon Swirl Mixture in a bowl
Step 3: Whisk Dry Ingredients:
In a large bowl, whisk together the 1 ½ cups 1:1 GF flour, 1/2 cup spooned almond flour, baking powder, baking soda, and 1/4 tsp + pinch salt until uniform and clump-free.
Dry ingredients for Cinnamon Swirl Muffin batter Dry ingredients for Cinnamon Swirl Muffin batter mixed in a bowl
Step 4: Whisk Wet Ingredients:
In a separate bowl, whisk the eggs lightly. Add maple syrup, 3/4 cup almond milk, melted Earth Balance, and vanilla extract; whisk until smooth and emulsified.
Wet ingredients for Cinnamon Swirl Muffin Batter in a bowl Wet ingredients and dry ingredients in bowls for cinnamon swirl muffin batter
Step 5: Combine & Rest Batter:
Pour wet ingredients into dry and fold with a spatula just until combined. Let the batter rest at room temperature for 15 minutes to hydrate starches. If batter looks overly stiff after resting, whisk in 1 extra tbsp almond milk. Batter should drop easily from a spoon, not feel like stiff dough.
Wet and Dry Ingredients being stirred by a spatula in a bowl Gluten Free Cinnamon Swirl Batter in a bowl
Step 6: Preheat Oven, Layer & Swirl
Set oven to 425°F.
Fill muffin cups 3/4 way with batter
Dollop half the wet cinnamon mix
Add remaining batter
Top with remaining cinnamon mix.
You should have 4 layers. Swirl gently with a toothpick or sharp knife.
Cinnamon Swirl Muffin batter in a dasher to put in muffin cups Cinnamon Swirl Muffin batter in muffin cups Adding Cinnamon Swirl mixture on top of muffin batter in large dollops adding an additional layer of muffin base on top of the cinnamon swirl mixture adding one more layer of cinnamon swirl mixture on top of the muffin base and a knife to swirl Swirled Gluten Free Cinnamon Swirl Muffins in muffin cups
Step 7: Bake
Bake at 425°F for 5 minutes then without opening the oven door, lower the temperature to 350°F and bake for another 13 to 15 minutes until a toothpick comes out clean.
Step 8: Whip the Maple Cream Cheese Glaze:
While muffins bake, beat the 4 tbsp softened cream cheese and 1 tbsp softened Earth Balance until creamy. Whisk in 2 tbsp maple syrup, 1/2 tsp vanilla, 1 tsp almond milk, and powdered sugar until completely smooth.
Cream Cheese, Butter, vanilla, maple syrup and salt in a bowl with almond milk & powdered sugar Vegan Maple Cream Cheese Icing in a bowl
Step 9: Cool & Glaze
Cool muffins in the pan for 5 minutes, then transfer to a wire rack. Let cool completely before generously drizzling or spreading the maple cream cheese glaze over the tops.
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