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Craving muffins but can’t eat gluten? No worries! You can make tasty gluten-free muffins at home with just a few simple ingredients. These muffins are soft, moist, and just as yummy as regular ones.
You can add your favorite mix-ins like fruits, nuts, or chocolate chips. The best part? You can freeze these muffins for later. So go ahead and make a big batch!
Exact Ingredients (Gluten Free Muffins Recipe) (+ Possible Substitutes)
Here’s a simple recipe for gluten-free muffins with some substitution ideas:
Dry Ingredients:
- 2 cups gluten-free flour blend
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
Wet Ingredients:
- 2 eggs
- 1/4 cup oil
- 1 cup milk
- 1 teaspoon vanilla extract
Mix-ins (optional):
- 1 cup chocolate chips, berries, or nuts
You can swap the gluten-free flour blend with almond flour or oat flour for a different texture. Try coconut sugar or maple syrup instead of regular sugar for a natural sweetener.
For egg-free muffins, use 1/4 cup applesauce or a mashed banana per egg. Plant-based milk works great as a dairy-free option.
Feel free to experiment with different oils like coconut or avocado oil. Add some lemon zest or cinnamon for extra flavor!
Remember to adjust baking time if you make any big changes to the recipe. Happy baking!
Instructions
Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners or grease the wells with cooking spray.
In a large bowl, mix the dry ingredients: gluten-free flour blend, baking powder, baking soda, salt, and sugar. Whisk them together to break up any lumps.
In another bowl, combine the wet ingredients: eggs, milk (or buttermilk), melted butter, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Don’t overmix – a few small lumps are okay.
If you’d like, fold in your favorite mix-ins like berries, chocolate chips, or nuts.
Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes. The muffins are done when they’re golden brown and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your fresh, gluten-free muffins! They’re best eaten on the day they’re made, but you can store them in an airtight container for a few days.
Tips, Tricks & Storing
Start with room temperature ingredients for better mixing. This helps create a smoother batter and more even baking.
Whip egg whites separately and fold them into the batter. This adds air and makes your muffins lighter and fluffier.
Don’t overmix the batter. Stir just until ingredients are combined to avoid tough muffins.
Use an ice cream scoop to portion batter evenly into muffin cups. This ensures uniform size and baking time.
Add mix-ins like chocolate chips or fruit at the end. Fold them in gently to keep them from sinking to the bottom.
Cool muffins in the pan for 5 minutes before moving to a wire rack. This prevents them from falling apart.
Store cooled muffins in an airtight container at room temperature for 2-3 days. For longer storage, freeze them for up to 3 months.
To reheat frozen muffins, microwave for 20-30 seconds or warm in a 300°F oven for 10 minutes.
Try different gluten-free flour blends to find your favorite texture and taste. Some work better than others for muffins.
Experiment with flavors by adding spices, zest, or extracts to your batter. Get creative and make them your own!