Gluten Free Muffins – Basic Recipe
Happy muffin day! I hesitate to call our gluten free Muffins a basic recipe because it is anything but “basic.” This recipe is the foundation needed to create your own muffin masterpiece Which is your favorite muffin? Chocolate Chip? Lemon Poppy Seed? Pear Cardamon (my personal fav!)? Cinnamon? Strawberry Cream Cheese? Maple Bacon? Wow – the combinations are endless!
How to Create Your Own GF Muffins: Favorite Add-Ins
This Flour Farm 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 for your gluten free muffins.
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 muffins 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
What makes this recipe worth sharing?
These gluten free 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!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend your own batch. If you choose to make this with another GF flour blend, please note that your results may differ.
Enjoy! Please leave a rating and comment in the section provided below the recipe. Write to us and let us know how your Gluten Free Muffins turned out. We love to hear from you.
Peace & LOVE – Teri
Special thanks: 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 a blog, which you can read at her website. I’ve adapted her muffin mix so that you can create your favorite muffins using our Flour Farm flour that taste amazing. Photos by DuPree Productions; Recipe updated 6.20 for clarity
Create a Muffin Masterpiece!Print
Create a your muffin masterpiece with this basic gluten free Muffins recipe. Add in your favorite ingredients. Look at the notes section for recipe ideas and amounts.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 283g (10 oz) Flour Farm Gluten Free Flour Blend (about 2 1/2 C spoon & level)
- 113g (4 oz) Granulated Cane or Light Brown Cane Sugar, packed (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, warm to the touch (1 C)
- 118 ml (4 fl. oz) Neutral Oil (1/2 C)
- 2 Large Pasture Raised Eggs (100g)
- Add Ins – 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)
Equipment: Digital scale (preferred), Muffin Pan, Mixing Bowls (m), Measuring Cups and Spoons, Liners – optional, Whisk, Spatula
Before You Dive In – Prep: Please read!
- Bring eggs to room temperature (preferred)
- Warm milk or bring to room temp
- Move oven rack to center
- 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 – try our non-stick baking Goop
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. Muffins are done when a toothpick inserted in the center comes out clean.
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, we use brown sugar
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 sugar (not syrup), 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 finely diced strawberries, 1/4 tsp ground pepper (optional), 1/2 C (113g/4 oz) softened cream cheese (cubed), 1-2 tsp pure vanilla extract (makes 14 muffins)
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, use brown sugar for best results
Chocolate Almond Butter: 2 T sifted unsweetened cacao, 1 C (170g/6 oz) mini chocolate chips, 1/2 C (113g/4 oz) almond butter (or any nut 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 ingredients – cane sugar, whole milk, and sunflower oil. Add-ins were not calculated.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: muffins
- Method: baking
- Cuisine: American
- 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: gluten free muffins basic recipe
For more delicious gluten free recipes by Flour Farm, click on this link!