Cooking and Serving: 30 minutes | 12 muffins
Ingredients
How to make gluten free muffins
Description
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 12 muffins
Ingredients
How to make gluten free muffins
Expert tips
Notes
* How to make gluten free muffins
* Ingredients and substitutions
* Gluten Free Muffins Recipe
* Storage instructions
“I make this recipe often. It is the best muffin recipe. I don’t get to eat many
as the rest of the family gobbles them up!”
This recipe is my go-to starting point whenever I’m making muffins, whether I’m
serving them for a fancy brunch or stocking the freezer for busy mornings.
Here’s why they’re the best:
* Texture: With a combination of melted butter and just enough buttermilk, they
bake nice and tall with a soft, fluffy crumb.
* Versatile: These muffins will hold any dry mix-ins you can think of. A few of
my favorites: chopped nuts, chocolate chips, and chopped dried fruit.
* Presentation: There’s enough batter to fill the wells of the tin all the way,
and enough structure for the muffins to rise into a bakery style dome.
Closeup sideview of light colored crumble topping on gluten free muffins in
sideview of light colored crumble topping on gluten free muffins in metal muffin
Here’s what you need to make these muffins, and a few things to keep in mind
about each of the key ingredients in the recipe:
images of ingredients for gluten free muffins in small bowls with black block
letters of name of each
of ingredients for gluten free muffins in small bowls with black block letters
* Gluten free flour: Any of my recommended all purpose gluten free flour blends
will work. Just be sure to add xanthan gum if your blend doesn’t contain it
so the muffins don’t fall apart.
* Sugars: A mixture of white and light brown sugars add just enough sweetness,
flavor and keep the muffin crumb nice and soft.
* Buttermilk: Adds flavor, richness, and tenderizes the muffins. If you don’t
have buttermilk on hand, just use half plain yogurt, half milk (nondairy
* Butter: Melted butter helps moisten the dry ingredients easily and adds lots
of flavor and moisture.
* Eggs: Using 3 whole eggs helps the muffin bake into that tall dome. Egg
replacers still should work, though, too, since they’ve gotten so much
* Mix-ins: Add anything that doesn’t add moisture, so chocolate chips (or other
flavors of chips), chopped nuts, raisins, dried cranberries, chopped dried
HOW TO MAKE GLUTEN FREE MUFFINS
MAKE THE (OPTIONAL) CRUMBLE
Make the crumble mixture first so it has time to chill while you make the muffin
batter. To make a crumble, mix melted unsalted butter, brown sugar, the gluten
free flour blend (including xanthan gum) with a dash of salt in a small bowl.
The mixture will be thick and clumpy. Chill it in the refrigerator while you
make the muffin batter. Once fully chilled, break the crumble into medium-size
images of ingredients for gluten free muffins crumble mixture in small bowls
with black block letters of name of each
of ingredients for gluten free muffins crumble mixture in small bowls with black
block letters of name of each
medium-size round metal mixing bowl with yellow melted butter, pale brown sugar,
and flour underneath, unmixed
round metal mixing bowl with yellow melted butter, pale brown sugar, and flour
same bowl with ingredients mixed together into light brown clumps
bowl with ingredients mixed together into light brown clumps
same crumble mixture in bowl now chilled and lighter brown in color with hand
holding a fork breaking it up into chunks, over metal muffin tin with batter in
crumble mixture in bowl now chilled and lighter brown in color with hand holding
a fork breaking it up into chunks, over metal muffin tin with batter in wells
MAKE THE MUFFIN BATTER
Whisk together eggs, buttermilk, melted butter, and vanilla in a 4 cup measuring
cup or medium size bowl. Set aside.
In a large mixing bowl, whisk together the dry ingredients: a good gluten free
flour blends (including xanthan gum), baking powder and soda, salt, white sugar
Create a well in the center of the dry ingredients in the mixing bowl, pour in
the wet ingredients, and mix until just combined.
Add any mix-in pieces like chocolate chips now, and mix until they’re the
scattered throughout the muffin batter.
4 cup glass measuring cup with handle with yellow liquid with handle of metal
cup glass measuring cup with handle with yellow liquid with handle of metal fork
hand pouring yellow liquid from glass measuring cup into large round metal
mixing bowl with whisked white flour mixture inside
pouring yellow liquid from glass measuring cup into large round metal mixing
bowl with whisked white flour mixture inside
soft yellow mixture of muffin batter in same metal round mixing bowl with metal
yellow mixture of muffin batter in same metal round mixing bowl with metal
chocolate chips on top of yellow muffin batter in mixing bowl
chips on top of yellow muffin batter in mixing bowl
Fill the greased wells of a light-colored standard 12-cup muffin tin completely
with batter. Scatter the chilled crumble pieces evenly across the tops of all of
the wells of the muffin tin, and press down gently to help them stick to the
Bake at 350°F until the top of the center muffin springs back when pressed
gently in the center, about 20 minutes.
muffin batter in mixing bowl with dark brown chocolate chips mixed in
batter in mixing bowl with dark brown chocolate chips mixed in
standard metal 12 cup muffin tin with raw yellow muffin batter with dark brown
chocolate chips filling all 12 wells
metal 12 cup muffin tin with raw yellow muffin batter with dark brown chocolate
chips filling all 12 wells
same muffin tin with light brown clumps of chilled crumble mixture on top of
muffin tin with light brown clumps of chilled crumble mixture on top of batter
baked light brown muffins with golden brown crumble baked on top, still in metal
light brown muffins with golden brown crumble baked on top, still in metal
USE A LIGHT-COLORED MUFFIN TIN
I prefer to bake in light colored cast aluminum muffin tins because they bake
more evenly. Dark colored metal muffin tins and glass and ceramic pans bake the
outside of baked goods faster than neutral-colored ones.
If you only have dark metal or ceramic tins, try baking at 350°F for 8 minutes,
then reducing the oven temperature to 325°F for the remaining baking time (about
FILL THE MUFFIN WELLS ALL THE WAY
Even if you end up with fewer than 12 muffins, fill the wells all the way or you
won’t get that big dome on your muffins. Just fill any empty wells with lukewarm
water to maintain even baking.
COOL THE MUFFINS QUICKLY
As soon as you can handle them safely, transfer the muffins from the tin to a
wire rack to cool completely. Otherwise, the outside of the muffins tends to
steam and can make them get chewy.
KEEP THE CRUMBLE COLD
Make the crumble mixture first, so it has time to chill fully. It has to be cold
to hold its shape in the oven, rather than melting all over. After you’ve broken
it up into clumps, keep it in the refrigerator until just before you put the
Overhead image of muffin batter with different toppings in a muffin tin
image of muffin batter with different toppings in a muffin tin
Overhead image of 12 muffins baked in a tin
image of 12 muffins baked in a tin
INGREDIENTS AND SUBSTITUTIONS
I’ve made these muffins with Miyoko’s Creamery brand vegan butter. Since it has
more moisture than butter, I found I only needed closer to 2/3 cup of
buttermilk, rather than 3/4 cup. But instead of buttermilk, I used a mixture of
half unsweetened unflavored nondairy milk (I like almond milk) and half nondairy
plain yogurt (I like Forager brand cashew milk-based yogurt).
For the crumble, I recommend using shortening in place of butter, and about 1
tablespoon less gluten free flour. If you’re making chocolate chip muffins, just
be sure you’re using dairy free chocolate chips.
Try one “chia egg” per egg (3 in the regular recipe). I make a chia egg by
mixing 1 tablespoon ground white chia seeds with 1 tablespoon of water. “Flax
eggs” would likely provide more binding and support, but they tend to add an
unwanted flavor and color. I would also try Bob’s Red Mill egg replacer or Just
Egg liquid plant-based eggs (in the grocery store refrigerated section).
You should probably be able to make these with Lankato brand monkfruit
alternative brown and white sugars. You may need to add some water to the
batter, though, as those sugars tend to absorb moisture. If you’re looking to
eliminate all the refined sugar, try our recipe for gluten free savory muffins
gluten free muffin with tan crumble topping on small round metal plate
free muffin with tan crumble topping on small round metal plate
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GLUTEN FREE MUFFINS RECIPE
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
gluten free muffins with crumble topping on small gray plate
free muffins with crumble topping on small gray plate
This recipe for gluten free muffins, with your favorite mix-ins or a sweet
crumble topping, satisfies your craving for a bakery-style muffin!
FOR THE (OPTIONAL) CRUMBLE TOPPING
* 4 tablespoons (56 g) unsalted butter, melted
* ½ cup (109 g) packed light brown sugar
* ½ cup (70 g) all purpose gluten free flour blend
* ¼ teaspoon xanthan gum, omit if your blend already contains it
* ⅛ teaspoon kosher salt
* 3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
* ¾ cup (6 fluid ounces) buttermilk, at room temperature
* 8 tablespoons (112 g) unsalted butter, melted and cooled
* 1 teaspoon pure vanilla extract
* 2 cups (280 g) all purpose gluten free flour blend
* 1 teaspoon xanthan gum, omit if your blend already contains it
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon kosher salt
* ½ cup (100 g) granulated sugar
* ¼ cup (55 g) packed light brown sugar
* Up to 1 cup of mix-in pieces, chocolate chips, raisins, chopped nuts and/or
* Preheat your oven to 350°F. Grease or line the wells of a standard 12-cup
muffin tin and set it aside.
IF MAKING THE (OPTIONAL) CRUMBLE.
* If you’d like to add the crumble to the tops of your muffins, make the
crumble now. Place all the (optional) crumble ingredients in a small bowl and
mix to combine fully.
* Place the crumble mixture in the refrigerator to chill while you make the
MAKE THE MUFFIN BATTER.
* In a medium-size bowl or large measuring cup, place the eggs, buttermilk,
butter, and vanilla, and mix until well-combined. Set the wet ingredients
* In a large mixing bowl, place the flour, xanthan gum, baking powder, baking
soda, salt, granulated sugar and brown sugar. Whisk to combine and break up
any lumps in the brown sugar.
* Create a well in the center of the dry ingredients and pour in the egg and
buttermilk mixture. Stir the wet ingredients into the dry ingredients until
just combined. Don’t overmix.
* If adding any simple mix-ins like chocolate chips, add them to the batter now
and mix just until evenly distributed throughout the batter.
* Fill the prepared wells of the muffin tin with batter, and smooth the tops
with wet fingers. You should get 12 muffins, but if your wells are deeper
than mine you’ll get less and more shallow you’ll get more.
* If you’re adding the crumble, remove the bowl from the refrigerator and break
up the chilled crumble into irregular pieces (none too large) with the tines
* Sprinkle the crumble generously on the top of the muffin batter in the wells,
and press gently to adhere the mixture to the muffin batter.
* Place the pan in the center of the preheated oven and bake until the top of
the center muffin springs back when pressed gently in the center, about 20
* If you’ve added the crumble, those muffins may take another minute or so to
* Remove from the oven and allow the muffins to cool in the pan for 10 minutes
before transferring to a wire rack to cool completely.
My favorite gluten free flour blends are Better Batter’s original blend gluten
free flour and Nicole’s Best
multipurpose blend . Bob’s Red
Mill 1-to-1 Gluten Free Baking Flour should also work,
but you’ll need to add an additional 1/2 teaspoon xanthan gum to the muffin dry
ingredients or the muffins will look good, but will be crumbly. The crumble
topping should be fine, or you can add 1/8 teaspoon extra xanthan gum to be sure
Cup4Cup changed its formula and doesn’t seem to work as well as it has in the
past, so I don’t recommend it. To make your own blend using one of my “mock”
recipes, please see the all purpose gluten free flour blends
Substitution suggestions.
Dairy free: In place of butter, try vegan butter in a block like Miyoko’s
Creamery brand. For buttermilk, use half (3 fluid ounces) nondairy unsweetened
unflavored milk and half (3 fluid ounces) plain nondairy yogurt.
Egg-free: Try one “chia egg” per egg (3 in the regular recipe). “Flax eggs”
would likely work better, but tend to add an unwanted flavor and color. You can
also try Bob’s Red Mill egg replacer or Just Egg plant-based eggs (from the
refrigerated section of the grocery store).
Nutrition information.
Nutrition information is approximate per muffin, including chocolate chips and
excluding the crumble topping.
Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 231mg | Potassium: 88mg | Fiber:
1g | Sugar: 22g | Vitamin A: 317IU | Calcium: 60mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an
These muffins will stay fresh for at least 2 days in a sealed container at room
temperature (just let them cool completely first).
For longer storage, freeze them in a single layer on a small baking sheet or
plate until solid. Then, seal tightly in a freezer-safe bag for up to 3 months.
Defrost at room temperature or in the microwave for 20 seconds. Sprinkle lightly
with water and place in the toaster oven at 300°F for 5 minutes to refresh them
Can you make these into mini muffins?
Yes! Just prepare a mini muffin tin and fill the wells full of batter. Add the
optional crumble topping in the same way, and bake at 350°F. The baking time
will be less, so start checking for doneness at about 13 minutes.
Can I add berries to these?
No, this isn’t the right recipe for adding any fresh or frozen berries, since
they add more moisture than the batter can support. Instead use our recipe for
gluten free blueberry muffins
add strawberries, try our recipe for gluten free strawberry muffins
have a lot more moisture than even blueberries do.
Why did they sink in the center?
When baked goods rise in the oven and then fall as they cool, they’re not baked
all the way through. That can be due to a too-hot oven that will burn the
outside before the inside can support the structure as the steam escapes.
Can I add cocoa powder to make chocolate muffins?
No, making baked goods chocolate flavored is more than just adding cocoa powder
to another recipe. If you’re craving chocolate, who could blame you, but you’ll
need our recipe for gluten free chocolate muffins
This easy gluten free muffins recipe is perfect for adding mix-ins like
chocolate chips or topping with a simple crumble. #glutenfree #gf #muffins
easy gluten free muffins recipe is perfect for adding mix-ins like chocolate
chips or topping with a simple crumble. #glutenfree #gf #muffins #gfbakery