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Mini Cake Donut Muffins | Gluten Free with L.B.
5 from 1 vote

Mini Cake Donut Muffins

These mini cake donut muffins are the perfect treat to appease your longing. 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 30 servings
Calories 132 kcal
Author London


Donut Muffins

  • 1 1/3 c. white rice flour
  • 2/3 c. tapioca starch
  • ¾ t. xanthan gum
  • Or 2 c. all purpose GF/non-GF flour instead of the above 3 ingredients.
  • 3/4 c. granulated sugar
  • ½ t. salt
  • 2 t. baking powder
  • ¼ t. cinnamon
  • 3 T. butter melted
  • ½ c. milk or buttermilk
  • 2 eggs


  • 1 ½ c. powdered sugar
  • 3 T. milk


  1. Preheat oven to 350 degrees.
  2. Combine all ingredients for the donut muffins together in a large bowl.
  3. Whisk ingredients together until just combined.
  4. Spray a mini muffin cup pan with non-stick cooking spray. Fill each cup to at least ¾ full. (You can use mini muffin cup liners if you prefer.)
  5. Bake muffins for 16-20 minutes. A toothpick inserted in the center of a muffin should come out clean when done.
  6. While muffins are baking, whisk glaze ingredients together until smooth.
  7. When muffins are still warm, dip each top in the glaze and cover completely. Let muffins cool before serving. Enjoy!
Nutrition Facts
Mini Cake Donut Muffins
Amount Per Serving
Calories 132
% Daily Value*
Cholesterol 11mg4%
Sodium 14mg1%
Potassium 23mg1%
Carbohydrates 30g10%
Sugar 17g19%
Protein 1g2%
Vitamin A 25IU1%
Calcium 10mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.