What makes these gluten-free muffins easy to make?

This recipe uses simple ingredients and straightforward instructions, making it accessible for bakers of all skill levels. The focus is on a quick and efficient process without compromising on taste or texture.

Can I substitute ingredients in these easy gluten free muffins?

Yes, you can often make substitutions based on your preferences or dietary needs. However, be mindful of how changes might affect the final product, and consider researching gluten-free substitutions for optimal results.

How do I store these gluten-free muffins?

Store the cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage; simply thaw before serving.

What kind of gluten-free flour is best for muffins?

A blend of gluten-free flours containing xanthan gum usually works best, as it mimics the binding properties of gluten. A one-to-one gluten-free flour blend is a safe and versatile option for most recipes.

7 Easy Gluten Free Muffins: Delicious & Tested Recipes

Description

These easy gluten free muffins are moist, delicious, and perfect for breakfast, snack, or dessert. Made with simple ingredients and customizable with your favorite add-ins!

Ingredients

Scale

1 1/2 cups gluten free all purpose flour blend (with xanthan gum)
3/4 cup granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup milk (dairy or non dairy)
1 teaspoon vanilla extract
Optional: 1/2 cup blueberries, chocolate chips, or chopped nuts

Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the gluten free flour, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Gently fold in any desired mix ins like blueberries or chocolate chips.
Fill the muffin liners about ¾ full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 200
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg

Keywords: gluten-free, muffins, easy, baking, dessert