Breakfast

Gluten Free Muffins 5 Ways

Mix and match this basic gluten free muffin batter to make what your family will love! Recipe includes 5 variations, or use your own add-ins! We've been making this recipe for years and it turns out perfect every time.


Muffins are perfect for breakfasts, lunch boxes, travelling, and everything in between! This simple gluten free muffin recipe is easy to make and so easy to customize with whatever add-ins your family loves. Recipe includes variations for Chocolate Chip, Mixed Berry, Cranberry Pecan, Fresh Strawberry, and Rhubarb Streusel. 


Mix and match this basic gluten free muffin batter to make what your family will love! Recipe includes 5 variations, or use your own add-ins! We've been making this recipe for years and it turns out perfect every time.

Our family LOVES muffins. We eat them all the time for…well…breakfast. We’ve also made a habit out of baking a batch or two to take on vacations, adding one or two to lunch boxes, or serving as an after school snack. One thing I love about this recipe is  you can get so creative with it. Below you’ll find 5 of our favorite add-ins, but feel free to play around with it and find some fun new flavors! You can also try substituting flavored yogurt instead of plain for a different taste.

Mix and match this basic gluten free muffin batter to make what your family will love! Recipe includes 5 variations, or use your own add-ins! We've been making this recipe for years and it turns out perfect every time.

I like to think this is a fool-proof recipe. I’ve made it with several different commercial flour mixes and also with my own, which happens to be my personal fav for muffins and quick breads. Any way you choose to make them, they are light, fluffy, moist and not grainy at all. I have found the best way to store these muffins after they’ve cooled is to put them in a container, with the lid on top but not sealed, for the first day. If you still have some after that, you can go ahead and close the lid tightly. I hope you enjoy this recipe as much as our family does! Please come back and comment to let us know which flavors you’ve tried. Happy gluten free baking!

 

Mix and match this basic gluten free muffin batter to make what your family will love! Recipe includes 5 variations, or use your own add-ins! We've been making this recipe for years and it turns out perfect every time.

 

This recipe is free from: gluten, soy, oats, and nuts

Please see notes at the bottom of the recipe before you begin 🙂

 

Gluten Free Muffins 5 Ways

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 12 Muffins

Gluten Free Muffins 5 Ways

Muffins are perfect for breakfasts, lunch boxes, travelling, and everything in between! This simple gluten free muffin recipe is easy to make and so easy to customize with whatever add-ins your family loves. Recipe includes variations for Chocolate Chip, Mixed Berry, Cranberry Pecan, Fresh Strawberry, and Rhubarb Streusel.

Ingredients

  • 1 large egg
  • 1/2 cup plain yogurt (regular or Greek)
  • 1/4 cup sour cream (I use full fat)
  • 1/4 cup neutral tasting oil (I use avocado oil)
  • 1/2 cup white sugar
  • 1/3 cup brown sugar OR coconut sugar
  • 1/2 tsp vanilla OR 1/4 tsp almond extract (almond tastes great with blueberry)
  • 1 1/2 cups gluten free flour mix
  • 1/4 tsp xanthan gum if there is none in the mix
  • 1 T baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp cinnamon
  • *Add in the ingredients from ONE of the following variations:
  • 2/3 cup mini or regular size chocolate chips
  • 3/4 cup frozen mixed berries or blueberries (still frozen)
  • 1/2 cup chopped fresh, sliced strawberries, drained
  • 3/4 cup finely chopped cranberries, tossed with 1 T sugar, + 1/3 cup chopped pecans
  • 2/3 cup chopped fresh (or frozen) rhubarb tossed in 1 T sugar. This tastes great with a simple streusel topping (gf baking mix or flour mixed with a little softened butter, brown sugar, and cinnamon)

Instructions

  1. Line 12 muffin cups with liners or grease well. Lining the tins works best.
  2. Whisk egg in medium bowl.
  3. Add yogurt, sour cream, oil, sugars, and vanilla and whisk until thoroughly combined.
  4. Add in flour mix, xanthan gum if needed, baking powder, baking soda, salt, and cinnamon and stir with a fork until all ingredients are incorporated. Your batter should be soft and scoop-able, not pour-able.
  5. Stir in chosen add-ins.
  6. Preheat oven to 375° and let batter sit while oven is preheating. This eliminates any gritty texture.
  7. Divide batter between muffin cups. The muffin cups will appear full, but that's ok. They will puff up but the batter is thick enough they won't run over the edge and overflow.
  8. Bake for 9-12 minutes, until toothpick inserted in center muffin comes out clean. Watch carefully and remove as soon as they are done so they don't dry out.
  9. Remove to a cooling rack and cool completely before storing any leftovers (if you have any!)

Notes

Use any flour mix you like. Ones that have worked for me include Grandpa's Kitchen, Cup4Cup, Mama's almond flour blend, Bob's Red Mill 1:1 (not the kind with bean flour) and my personal recipe. I also winged it the last time and threw in 1/4 cup almond flour, 1/4 cup sorghum flour, 1/4 cup brown rice, 1/4 cup white rice, 1/2 cup potato starch, and 1 T whole teff for a little extra protein. This blend tastes great with the cranberry pecan variation!

You can use all yogurt or all sour cream if you like, I personally prefer the flavor of both together.

https://thereislifeafterwheat.com/2016/08/gluten-free-muffins-5-ways/

Mix and match this basic gluten free muffin batter to make what your family will love! Recipe includes 5 variations, or use your own add-ins! We've been making this recipe for years and it turns out perfect every time.

You Might Also Like

13 Comments

  • Reply
    keeley mcguire
    August 29, 2016 at 7:01 am

    Everyone should have a great muffin base recipe in their arsenal and yours looks delicious!!

    • Reply
      thereislifeafterwheat@gmail.com
      August 29, 2016 at 9:18 am

      Agreed! Thanks so much Keeley!

  • Reply
    Rebecca @ Strength and Sunshine
    August 29, 2016 at 9:18 am

    I’ll always be happy with any muffin, but of course the classic chocolate or blueberry are my favorites 😉

    • Reply
      thereislifeafterwheat@gmail.com
      August 29, 2016 at 9:21 am

      I’m a muffin gal too Rebecca, enjoy!

  • Reply
    Emily @ Recipes to Nourish
    August 29, 2016 at 9:40 am

    These are beautiful! Love all of the options. Now that school is about to start for my oldest, I’ll be getting back into the swing of making muffins again.

    • Reply
      thereislifeafterwheat@gmail.com
      August 29, 2016 at 9:42 am

      Thanks so much Emily! We definitely make more muffins during the school year ?

  • Reply
    Raia
    August 29, 2016 at 12:22 pm

    I love using sour cream and yogurt in baking. So delicious! These are definitely going on my menu. 😉

    • Reply
      thereislifeafterwheat@gmail.com
      August 29, 2016 at 12:23 pm

      The secret to perfect muffins and cakes Raia?

  • Reply
    Erica D.
    August 29, 2016 at 4:29 pm

    RHUBARB!!! yaaaaaaaas! Nice little touch to make it unique!

    • Reply
      thereislifeafterwheat@gmail.com
      August 29, 2016 at 4:47 pm

      Thanks so much Erica! ?

  • Reply
    Cindy
    August 30, 2016 at 1:15 pm

    Do you think you could add other things like bananas or zucchini?

  • Reply
    Elle @ Only Taste Matters
    August 30, 2016 at 7:53 pm

    These look fantastic! I just love a good muffin!

    • Reply
      thereislifeafterwheat@gmail.com
      August 31, 2016 at 8:35 am

      Thanks Elle! There’s nothing like a great muffin 🙂

    Leave a Reply

    Never Miss A Recipe!

    Never Miss A Recipe!

    Join our mailing list to receive the latest recipes, info, and giveaways!

    You have Successfully Subscribed!