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Muffins are one of my favorite easy breakfast items, so I knew I wanted to develop a go-to master recipe for gluten-free muffins that I could turn to on busy mornings. These gluten-free muffins are quick, easy, tender, and flavorful. Plus, they’re super easy to customize so everyone can have their favorite flavor!
Gluten-Free Muffins Recipe
I love making a big batch of these gluten-free muffins on Sunday night for the long week ahead. They’re great grab-and-go fuel for me and my kids, and they stay super moist all week! This recipe is a master recipe, meaning you can make it using any mix-ins your heart desires. It’s one of my go-to recipes that I use time and time again.
Ingredients
- Eggs: Help bind everything together and give the muffins structure.
- Buttermilk: Adds moisture and tangy flavor.
- Sour Cream: My secret weapon for ultra-moist gluten-free muffins.
- Unsalted Butter: Makes these muffins rich and tender.
- Canola Oil: Helps these muffins stay moist for multiple days.
- Pure Vanilla Extract: Adds classic vanilla flavor.
- Gluten-Free All-Purpose Flour with Xanthan Gum: Gives the muffins structure. My preferred brand of gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Baking Powder and Baking Soda: Work together to help these muffins rise to fluffy heights.
- Salt: Enhances the overall flavor of the muffins.
- Granulated Sugar: Sweetens the muffins.
- Mix-Ins: Feel free to add chocolate chips, raisins, or chopped nuts. Whatever your heart desires!
Step by Step Instructions
- Preheat your oven to 375°F. Line a muffin pan with paper liners or grease the wells with cooking spray.
- In a large mixing bowl, whisk together the eggs, buttermilk, sour cream, melted butter, canola oil, and vanilla extract until well combined. (pic 1)
- Add the gluten-free flour blend, baking powder, baking soda, salt, and granulated sugar. Stir until just combined. Be careful not to overmix; a few lumps are okay. (pic 2)
- If using mix-ins such as chocolate chips, raisins, or chopped nuts, gently fold them into the batter until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. (pic 3)
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. (pic 4)
Tips and Suggestions
- Use room temperature ingredients for the best results. Cold ingredients will not incorporate evenly.
- Scoop the flour using the spoon-and-level method to avoid dense, dry muffins.
- I like to use a greased ice cream scoop to portion the batter into the muffin tin with less mess.
- I also like to use muffin liners to keep the muffins from sticking to the pan.
Can I Substitute Other Liquids For The Buttermilk?
Yes, you can use alternative liquids such as dairy-free milk (e.g., almond milk, soy milk) or regular milk if you’re not lactose intolerant. You can also make a DIY buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for a few minutes before using.
Can I Reduce The Amount of Sugar In This Recipe?
Yes, you can reduce the amount of sugar if you prefer less sweetness. However, keep in mind that sugar not only adds sweetness but also contributes to the texture and moisture of the muffins. You may need to adjust other ingredients slightly to compensate for the reduced sugar.
Can I Add Fresh Fruit To The Muffin Batter?
Yes, you can add fresh fruit such as berries, diced apples, or chopped peaches to the muffin batter for added flavor and texture. Be sure to gently fold in the fruit to avoid overmixing the batter, which can result in tough muffins.
Storage Instructions
Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate them for up to 4 days. Reheat them in the microwave before serving if desired.
Freezing: You can freeze the muffins for up to 3 months. Allow the muffins to cool completely to room temperature before freezing. Once cooled, individually wrap the muffins tightly in plastic wrap or aluminum foil to prevent freezer burn. To thaw, simply remove the desired number of muffins from the freezer and let them thaw at room temperature for a few hours or overnight.
More Gluten-Free Muffin Recipes to Try!
- Gluten-Free Banana Muffins
- Gluten-Free Blueberry Muffins
- Gluten-Free Pumpkin Muffins
- Gluten-Free Zucchini Muffins
- Gluten-Free Chocolate Muffins
- Gluten-Free Apple Muffins
Gluten-Free Muffins
Ingredients
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/4 cup sour cream, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup canola oil
- 1 teaspoon pure vanilla extract
- 2 cups gluten-free all-purpose flour with xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup mix-ins, such as chocolate chips, raisins, or chopped nuts (optional)
Instructions
- Preheat your oven to 375°F. Line a muffin pan with paper liners or grease the wells with cooking spray.
- In a large mixing bowl, whisk together the eggs, buttermilk, sour cream, melted butter, canola oil, and vanilla extract until well combined.
- Add the gluten-free flour blend, baking powder, baking soda, salt, and granulated sugar. Stir until just combined. Be careful not to overmix; a few lumps are okay.
- If using mix-ins such as chocolate chips, raisins, or chopped nuts, gently fold them into the batter until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the gluten-free muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Notes
- Use room temperature ingredients for the best results. Cold ingredients will not incorporate evenly.
- Scoop the flour using the spoon-and-level method to avoid dense, dry muffins.
- I like to use a greased ice cream scoop to portion the batter into the muffin tin with less mess.
- I also like to use muffin liners to keep the muffins from sticking to the pan.
- To store: Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate them for up to 4 days. Reheat them in the microwave before serving if desired.
- To freeze: You can freeze the muffins for up to 3 months. Allow the muffins to cool completely to room temperature before freezing. Once cooled, individually wrap the muffins tightly in plastic wrap or aluminum foil to prevent freezer burn. To thaw, simply remove the desired number of muffins from the freezer and let them thaw at room temperature for a few hours or overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
