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Gluten-free cream cheese frosted muffins with a rich frosting on top

Gluten-Free Cream Cheese Frosted Muffins

Deliciously soft and fluffy gluten-free muffins topped with creamy cream cheese frosting, perfect for a cozy morning treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: Gluten-Free
Calories: 220
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 cups gluten-free flour Use a gluten-free flour blend with xanthan gum for optimal rise.
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1 cup milk (or almond milk) For a dairy-free option, use almond milk.
  • 2 medium eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
Frosting Ingredients
  • 8 oz cream cheese, softened Use a dairy-free cream cheese alternative for a vegan version.
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract (for frosting)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the gluten-free flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat together the softened butter, milk, eggs, and vanilla extract until smooth.
  4. Combine the wet ingredients with the dry ingredients until just mixed.
  5. Pour the batter into the muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 15-20 minutes, or until a toothpick inserted comes out clean. Let cool.
Frosting
  1. For the frosting, beat together the softened cream cheese, powdered sugar, and vanilla extract until creamy.
  2. Frost the cooled muffins with the cream cheese frosting.
  3. Enjoy your soft and fluffy gluten-free muffins!

Notes

These muffins hold well in an airtight container in the fridge for about 3-5 days. You can also freeze them for up to 3 months. For an extra treat, serve warm with butter or a drizzle of honey.