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, bakery-style muffins every time!
Yogurt and mixing the batter in a special way are the secret tricks to the BEST gluten-free muffins you’ll ever make! Check out this blog post for all the tips.
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!
For more gluten-free muffin recipes, check out these gluten-free pumpkin muffins, gluten-free banana muffins and gluten-free blueberry muffins.
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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
VIDEO: How to Make Gluten-Free Muffins!
Ingredients for the Gluten-Free Muffin Batter
These gluten-free muffins are made with simple ingredients and 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 gluten-free flour blend. Look for flour blends 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 the best 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 melted 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 reacts with the baking soda and baking powder to help 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. Unfortunately this recipe will not work with flax eggs.
Endless mix-in options
Here are some ideas for mix-ins. See below for more specific favorite combinations!
- Fruit: fresh blueberries, frozen berries, Apples, pears (It’s best to shred apple and finely dice pears. Big chunks may negatively effect the texture.)
- Chocolate: Any kind!
- Nuts
- Lemon zest
- Poppyseeds
- Extracts for more flavor such as almond, lemon or vanilla 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 muffin cups or 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 (or a large bowl with an electric mixer), add the eggs (room temperature is best!) 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 to the wet ingredients. 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 cookie scoop or large spoon, portion batter evenly into the prepared muffin tins. 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 (1/2 cup raspberries + 1/2 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)
For another master gluten-free recipe check out this post on how to make gluten-free scones!
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 stored in an airtight container.
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 gluten-free 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!
Gluten-Free Muffins (Endless Mix-ins!)
Video
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free 1:1 baking flour
- ½ cup almond flour (or 1/3 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!
Notes
- White chocolate raspberry (1/2 cup raspberries + 1/2 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.
I have been craving a blueberry muffin so badly! I made this base and then split it in two to make 6 blueberry and 6 chocolate muffins. Already two of the blueberry ones are eaten before fully cooled..lol.
So delicious! The rise was unexpected but made these feel so authentic to a bakery style muffin. Thanks so much for the recipe!
Ps..I did use Greek yogurt as that is what I had on hand and they seem perfect to me…does the non Greek whole milk yogurt make much of a difference?
I really liked this recipe, thank you! I used coconut palm sugar as my sweetener as I do not eat white sugar, they turned out great, a little darker than normal but that was expected. I made a berry compote and folded it into the batter, really good. Thanks again!!
That’s great to know these muffins work well with coconut sugar! Berry compote folded into the batter sounds delicious. Thanks for the comment!
Hello. Your recipes have been absolutely amazing! I am wondering if there is a way to make this recipe into a chocolate muffin. Not just adding in chocolate chips. I absolutely love chocolate and would love to have a go to chocolate muffin recipe. Thank you.
Very delicious recipe. Perfect texture and nice rise. Thank you
Can I replace the whole fat yogurt with sourcream?
I’m so glad you enjoyed them! Yes that should work great!
Hello, Thank you so much for sharing this recipe! What speed do you run your mixer on when you combine the sugar and eggs and beat them?
Thank you!
Alexandra 🙂