I originally whipped these up for Muffin Monday but, I was so excited about my Most Amazing Gluten Free Corn Free Dinner Rolls EVER recipe that I totally said forget it and posted those yesterday. Hey, they were baked in muffin pans. That has to count somehow. Anyway, its time for these gems to make their debut. They were far more delicious than I expected them to be. I made them not only for Muffin Monday but also because yesterday was the first day back to school.

Our school was doing a back to school breakfast morning. They were passing out donuts for all parents and students. Donuts. My kids would have just died watching everyone devour their sugary pastry before going in for their first day of school. I could have whipped up a batch of my Gluten Free Corn Free Donuts but felt like that was a ton of sugar for a school morning. Instead I made these delicious cinnamon swirled muffins. Subtlety sweet with a swirl of incredibly rich cinnamon sugar running through them. Needless to say my kids had no qualms about turning down those donuts after just one bite of their special muffins I made them. In my book we call that success folks!

Here’s what you’ll need to have your family smiling on a Monday morning at your house.


1 Cup Brown Rice Flour

1 Cup White Rice Flour

1/2 Cup Tapioca Starch

1 1/2 Tsp. Xanthan Gum

1 Tsp. Salt (non-iodized if you’re corn sensitive)

1/2 cup of sugar

1 Tsp. Really Good Vanilla (check to make sure its corn and gluten free depending on sensitives)

1 Tsp. Ground Cinnamon

2 Eggs

2 Tbls. Softened Butter

2 Tsp. Oil of your choosing (the only one I wouldn’t use is Olive, too fruity for this application)

3/4 Milk

For the Swirl

2 Tbls. Melted Butter

2 Tbls. Brown Sugar (check to make sure its corn free if you are sensitive)

2 Tsp. Ground Cinnamon

For the Streusel Topping

2 Tbls. very cold Butter cut into cubes about 1/2 inch big

4 Tbls. Gluten Free Flour any will do really

2 Tbls. Brown Sugar

1 Tsp. Ground Cinnamon

To make the muffins:to 350

Pre-heat oven

In a large bowl combine all the ingredients for the muffin base. Then line cupcake pan with liners. Fill each liner half way with the batter. Then add one tsp. of your swirl mixture to the cups. Then top the cups with more batter. Now, take a toothpick and gently swirl it through the batter to swirl the cinnamon mixture. Next bake for about 12-15 mins. Then open oven and add streusel topping. Allow to bake until it begins to brown up. Remove and allow to cool. Then devour!