Gluten-Free Muffins
These gluten-free muffins are quick, easy, tender, and flavorful. Plus, they're super easy to customize so everyone can enjoy!Step-by-step photos can be seen below the recipe card.
Servings: 12 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 tsp pure vanilla extract
- 2 cups gluten-free all-purpose flour with xanthan gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp 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
- 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.
- 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.
- I also like to use muffin liners to keep the muffins from sticking to the pan.
Nutrition
Serving: 1muffin | Calories: 247kcal | Carbohydrates: 33g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 219mg | Potassium: 52mg | Fiber: 2g | Sugar: 19g | Vitamin A: 249IU | Vitamin C: 0.04mg | Calcium: 69mg | Iron: 1mg