Happy muffin day! I hesitate to call this a basic Gluten Free Muffin Mix because it is anything but “basic.” This recipe is the foundation for making your muffin masterpiece. What’s your favorite muffin? Chocolate Chip? Lemon Poppy Seed? Pear Cardamon (my personal fav!)? Cinnamon? Strawberry Cream Cheese? Maple Bacon? Wow – the combinations are endless!
Thank you to Shauna James Ahern (Gluten Free Girl,) for her devotion to understanding muffins. She wrote an awesome article about muffins and cupcakes in her blog, which you can read here. I have adapted her muffin mix so that you can create your favorite muffins using Flour Farm flour that taste amazing.
Add In Ideas
This recipe includes your choice of add-ins. Generally, add-ins are measured with a dry one cup. To provide metric measurement proves difficult. One cup of mini chocolate chips weighs more than 1 cup of huckleberries. Also, you are not going to add in one cup of zest, herbs or spices. You will need to stay in the range of teaspoons or under 5 grams. Use your judgement. There are no rules here – you may always add more or less of any ingredient. The following is a list of delicious ideas.
Morsels: Chocolate Chips, Cocoa Nibs, Vanilla Chips, Toffee Chips
Berries! We love huckleberries….
Seasonal Fresh Fruit: Peaches, Plums, Pears, Apples…
Applesauce: If using once cup of applesauce Gluten Free Girl recommends dropping the milk to 4 oz, the oil to 2 oz, and the egg to 1.
Pumpkin: For our delicious pumpkin muffin recipe, click here.
Meats: Bacon, Salami, Proscuitto & Ham
Nuts, Seeds, Dried Fruit: Sunflower, Poppy, Pecans, Macadamia, Walnuts. Add in the amount that best suits your personal taste. You may start with a few tablespoons of nuts and seeds. Dried fruit, such as raisins, cranberries, apricots, and apples may only need 1/4-1/2 cup, depending on other additions and combinations. I like to soak my dried fruit in water for about 15 minutes (then drain,) before adding fruit into the batter.
Spices: Cinnamon, Cardamon, Allspice, Pepper, Tumeric, Ginger & Nutmeg (to name a few). Use 1/4 – 2 tsp depending on taste and potency.
Zest & Herbs: Orange, Lemon, Lime, Basil, Thyme & Rosemary. Savory muffins are just as delicious as sweet.
Extracts: Vanilla, Almond, Coffee, Chocolate, & Banana just to name a few.
Acids: Sour Cream, Creme Fraiche, Cream Cheese, Buttermilk, Unsweetened Cacao
Nut butters: Almond, Peanut, Cashew
Photos of our Muffin Creations
What makes this recipe worth sharing?
These muffins are cravable. They taste moist, fluffy, light and delicious. We do not use any gums or uglies to create the lovely rise and texture that your family will love. Best of all, you can whip up a dozen in less than half an hour. Make ahead several batches of the dry ingredients and store them in jars. You cut your prep time in half the day you want to indulge. With all the combinations you can use to create the perfect muffin, you will be ready for National Muffin Day – February 20th. Woo!
Enjoy! Please leave a comment below. Write to us and let us know about your favorite muffin mix. We love to hear from you.
Peace & Love – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!
Products from Amazon.com
Photos by DuPree Productions
Recipe Updated 2/21/2019 for clarity & correctionPrint
Equipment: Digital scale (preferred), Muffin Pan, Mixing Bowls (m), Measuring Cups and Spoons, Liners – optional, Whisk, Spatula
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring eggs to room temperature (preferred)
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius)
- If using liners, place 12 liners in muffin wells.
- If not using liners, spray or grease muffin wells.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
- 283g (10 oz) Flour Farm Gluten Free Flour Blend (about 2 1/2 C)
- 113g (4 oz) Cane or Brown Sugar (1/2 C)
- 1 T Aluminum Free, Double Acting Baking Powder (14g)
- 1/2 tsp Baking Soda (3g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 1/8 tsp Vitamin C Powder (Ascorbic Acid – optional)
- 236 ml (8 fl. oz) Whole Milk (1 C)
- 118 ml (4 fl. oz) Avocado, Grapeseed or Sunflower Oil (1/2 C)
- 2 Large Pasture Raised Eggs (100g)
- Add Ins – Generally 1 Dry Cup, Please read the blog or look in the notes below for recipe ideas
- Extract – Optional, Please read blog or look in the notes below for recipe ideas
- Optional – Raw Sugar, Maple Flakes, Chocolate Chips (examples)
Please read prep note above before you begin. Thank you!
Step 1: Whisk together the dry ingredients and set aside.
Step 2: In a separate bowl or large liquid measuring cup, whisk together the wet ingredients.
Step 3: Pour the wet ingredients into the dry ingredients and mix thoroughly with a large spoon. Fold in the add-ins.
Step 4: Fill muffin wells with batter 2/3 of the way full. Sprinkle with topping if desired.
Step 5: Bake at 425 for 10 minutes. REDUCE temperature to 375 degrees F (191 degrees Celsius) and continue to bake for about 8 minutes.
Step 6: Remove from the oven and allow to cool in the pan for about 5 minutes. Transfer to a cooling rack to continue cooling.
Storing: Muffins taste best when eaten within 2 days. Freeze muffins for up to a month in a freezer safe container. Thaw on the counter for a few hours or reheat in the microwave (about 20-30 seconds).
Pear Cardamon: Use 1-2 tsp pure vanilla extract, 1 tsp ground cardamon, 1 Cup (142g/5 oz) diced pear
Mini Chocolate Chip: Use 1-2 tsp pure vanilla extract, 1 Cup (170g/6 oz) mini chocolate chips
Maple Bacon: Use 1/2 C (113g/4 oz) maple maple sugar, 1 Cup (113g/4 oz) bacon bits, 2 tsp maple extract
Huckleberry: Use 1 Cup (142g/5 oz) fresh or frozen huckleberries, 1-2 tsp pure vanilla extract
Strawberry Cream Cheese: 1 Cup (142g/5 oz) fresh diced strawberries, 1/4 tsp ground pepper (optional), 1/2 C (113g/4 oz) cream cheese, 1-2 tsp pure vanilla extract
Sour Cream & Cinnamon: Use 1/2 C + 2 T (148 ml/5 fl. oz) milk, 1-2 tsp pure vanilla extract, 1-2 tsp ground cinnamon, 1/2 C (113g/4 oz) sour cream
Chocolate Almond Butter: 1/4 C (18g/.6 oz) Unsweetened Cacao, 1 C (170g/6 oz), 1/2 C (113g/4 oz) almond butter
Lemon Poppy Seed: 1/2 tsp lemon extract, 1-2 tsp pure vanilla extract, 2 T poppy seeds, 2 T lemon juice, zest of one lemon
The nutrition information provided below is for the recipe as written using organic cane sugar, organic whole milk, and organic sunflower oil.
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 11g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Basic Gluten Free Muffin Mix Chocolate Sour Cream Cinnamon Lemon Poppyseed