Looking to make gluten-free muffins? This gluten-free muffin recipe can produce all sorts of muffin varieties and flavors. It’s a tried-and-true recipe that creates soft, tender muffins every time!
For more gluten-free muffin recipes, check out these gluten-free pumpkin muffins, gluten-free banana muffins and gluten-free blueberry muffins.
If you’re looking for a reliable base gluten-free muffin recipe to add all your favorite mix-ins, you’re in the right place. I’ve tried many gluten-free muffin recipes over the years. After a lot of trial and error, this is the recipe I keep coming back too!
Why this gluten-free muffin recipe is amazing!
These muffins stand out from the rest:
Easy to prepare
Light and fluffy crumb (from using coconut oil and not butter)
Moist and flavorful (from whole milk yogurt)
Not dense or crumbly (a high quality gluten-free flour prevents these muffins from being crumbly)
Soft and cakey
Tall muffin tops (from a high oven temperature during the first 10 minutes of baking
Ingredients for the Gluten-Free Muffin Batter
These gluten-free muffins are made with easy-to-find pantry staples. Here are a few notes on some of the key ingredients. If you have any other ingredient or substitution questions, please leave me a comment below!
- Gluten-Free 1:1 Baking Flour: These gluten-free muffins turn out best when you use a high-quality 1:1 gluten-free baking flour. Look for a blend that contains xanthan gum so the muffins have the structure they need. This is my favorite brand.
- Whole Milk Plain Yogurt: Full-fat (not greek) plain yogurt is the key to moist gluten-free muffins! If you use low-fat yogurt the muffins may be drier. You can also use dairy-free yogurt such a plain almond milk yogurt.
- Oil: These muffins call for oil instead of butter. As much as I love butter, I find that vegetable or coconut oil makes for a fluffier texture in gluten-free cakes and muffins.
- Lemon Juice: Lemon juice not only adds a nice zing to the muffins and brings out the blueberry flavor, it also helps to tenderize the the crumb.
- Mix-Ins: There are endless mix-in options for these muffins!
Dairy-Free? You can easily swap in dairy-free yogurt for the whole milk yogurt. My favorite brand is Kite Hill plain almond milk yogurt.
Endless mix-in options
Here are some ideas for mix-ins. See below for more specific favorite combinations!
- Fruit: berries, Apples, pears (It’s best to shred apple and finely dice pears. Big chunks may negatively effect the texture.)
- Chocolate: Any kind!
- Nuts
- Poppyseeds
- Extracts for more flavor such as almond or lemon extract
Note: Just make sure you don’t add too much of anything. Gluten-free muffins have a more delicate structure so it’s important not to add more than 1 cup of mix-ins.
Topping Options
When it comes to gluten-free muffin toppings you have 3 different options.
- A simple sprinkle of raw sugar
- Lemon glaze (1 cup powdered sugar + 2-3 tablespoons lemon juice)
- Crumb topping (recipe in these gluten-free orange cranberry muffins)
How to Make Gluten-Free Muffins from Scratch
- Preheat the oven to 425F. Line a standard muffin pan with paper baking cups.
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and sugar. Beat together until the mixture is light and fluffy, about 5 minutes.
- With the mixer running on low, slowly drizzle in the melted coconut oil. (Do this slowly so you keep the air you mixed into the eggs/sugar.) Add the lemon juice and mix.
- With the mixer running on low, add ⅓ of the flour mixture followed by ½ of the yogurt. Mix until combined then add another ⅓ of the flour mixture.
- Add the rest of the yogurt and mix until combined. Then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds until the batter is totally smooth.
- Fold in your mix-ins of choice with a rubber spatula. Using kitchen scoop or large spoon, portion batter evenly into prepared muffin tin. Sprinkle the raw sugar evenly over the top of the muffins.
- Bake the muffins for 10 minutes, then turn down the heat to 375F. Continue to bake for another 10-15 minutes, until the muffins are lightly browned on top and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Favorite Combinations
Once you have an amazing base muffin recipe, the variations you can make are endless.
Here are a few of my favorite combinations:
- White chocolate raspberry (½ cup raspberries + ½ cup white chocolate chips + raw sugar for topping)
- Chocolate chip streusel (1 cup chocolate chips + crumb topping)
- Triple berry glazed (1 cup of mixed berries + lemon glaze topping)
- Lemon poppyseed (2 tablespoons poppyseeds + lemon glaze)
- Apple cinnamon (1 cup shredded apples + crumb topping)
Gluten-Free Muffin FAQ
It is best to use a high-quality 1:1 or measure-for-measure baking flour in gluten-free muffins. Look for a brand that contains xanthan gum as a binder.
The addition of yogurt or sour cream helps make gluten-free muffins more moist. Plain dairy-free yogurt will also work.
Gluten-Free muffins are best eaten the day they are made. This is especially true if the muffins contain fruit or has a glaze topping. Gluten-free muffins can soak up too much moisture from fruit after a day or so. Muffins made with just nuts, chocolate chips or poppy seeds can last up to 2 days.
Yes! Gluten-free muffins can be stored in an air-tight bag and frozen for up to 2 months. To reheat from frozen, remove the plastic and microwave the muffin for 20 to 30 seconds, until thawed.
More Gluten-Free Recipes
Happy Baking! I hope this guide helps you make delicious gluten-free muffins. If you make this recipe, please leave me a comment/rating below! I’d love to hear what combinations you try!
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Gluten-Free Muffins
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free 1:1 baking flour
- ½ cup almond flour, (or ⅓ cup more gluten-free 1:1 baking flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
Other:
- 2 large eggs
- ⅔ cup sugar
- ½ cup vegetable oil, or melted coconut oil
- 1 tablespoon lemon juice
- 1 cup whole-milk yogurt
- 1 cup mix-ins of choice, (see ideas below)
- 2 tablespoons raw sugar, optional
Instructions
- Preheat the oven to 425F. Line a standard muffin pan with paper baking cups.
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and sugar. Beat together until the mixture is light and fluffy, about 5 minutes.
- With the mixer running on low, slowly drizzle in the oil. (Do this slowly so you keep the air you mixed into the eggs/sugar.) Add the lemon juice and mix.
- With the mixer running on low, add ⅓ of the flour mixture followed by ½ of the yogurt. Mix until combined then add another ⅓ of the flour mixture. Add the rest of the yogurt and mix until combined. Then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds until the batter is totally smooth.
- Stir in the blueberries with a rubber spatula. Using kitchen scoop or large spoon, portion batter evenly into prepared muffin tin. Sprinkle the raw sugar evenly over the top of the muffins.
- Bake the muffins for 10 minutes, then turn down the heat to 375F. Continue to bake for another 10-15 minutes, until the muffins are lightly browned on top and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Recipe Notes
- White chocolate raspberry (½ cup raspberries + ½ cup white chocolate chips + raw sugar for topping)
- Chocolate chip streusel (1 cup chocolate chips + crumb topping)
- Triple berry glazed (1 cup of mixed berries + lemon glaze topping)
- Lemon poppyseed (2 tablespoons poppyseeds + lemon glaze)
- Apple cinnamon (1 cup shredded apples + crumb topping)
- A simple sprinkle of raw sugar
- Lemon glaze (1 cup powdered sugar + 2-3 tablespoons lemon juice)
- Crumb topping (recipe in these gluten-free orange cranberry muffins)
- Gluten-Free 1:1 Baking Flour: These muffins turn out best when you use a high-quality 1:1 gluten-free baking flour. Look for a blend that contains xanthan gum so the muffins have the structure they need. This is my favorite brand.
- Whole Milk Plain Yogurt: Full-fat (not greek) plain yogurt is the key to moist gluten-free muffins! If you use low-fat yogurt the muffins may be drier. You can also use dairy-free yogurt such a plain almond milk yogurt.
- Melted Coconut Oil: These muffins call for coconut oil instead of butter. As much as I love butter, I find that coconut oil makes for a fluffier texture in gluten-free cakes and muffins.
- To Store: These muffins are best served the day they are made. They can be stored in a ziploc-bag at room temperature for up to 1 day.
- To Freeze: They can also be frozen by wrapping each muffin individually in plastic wrap then storing in a ziploc-bag. To reheat from frozen, remove the plastic and microwave the muffin for 20 to 30 seconds, until thawed.
Julie says
Is there a particular brand of yogurt that you’ve used and liked? One that you can recommend?
Triguna says
hi, You are sharing such a valuable information. Loved this recipe.
Thank you.
Madylen says
Not using any other recipe! This is my go-to for all our muffins! I love the blueberry one.
Lorri Hackstedde says
Thanks Erin! Love your recipes.
Michelle Clarke says
LOVE these!!! Thanks so much, Erin! You are my go to for scrumptious gluten free baked goods!
Erin Collins says
I’m so glad you liked the recipe! Thanks for the comment 🙂
Bruce says
II stopped using muffin cups years ago and simply lightly grease muffin tin with vegetable shortening. Muffins come out easily. I find too much batter sticks to the paper cups and ultimately too is a waste of paper.
Erin Collins says
That’s a great tip! Thanks for sharing.
Winter says
Can you add more GF flour if you can’t do almond flour?
Erin Collins says
Yes! You can use 1/3 cup more gluten-free 1:1 baking flour in place of the almond flour.
Cindy says
This is the gem of gluten-free muffin how-tos! I love the variations and flavors! My kids love chocolate chip streusel. Thank you so much for such an in depth post and great recipes!!