Gluten-Free Muffins (Endless Mix-ins!)

Meaningful Eats

Gluten-Free Muffins (Endless Mix-ins!)

12 muffins

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! Be sure to watch the video below too!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

Author Erin Collins

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!

Video

Notes

Nut-Free? Use another 1/3 cup gluten-free 1:1 baking flour in place of the almond flour.

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.

Favorite Combinations: Be sure to only add up to 1 cup of mix-ins.

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)

Topping 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)

Ingredient Notes

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.

Storage/Freezing

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.

Nutrition