This is the only Gluten-Free Muffin recipe you need!
Leave the batter as is or add mix-ins like blueberries, chocolate chips or apple. These are truly the easiest and best gluten-free muffins!
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Why you'll love this gluten-free muffin recipe:
Super easy to make - No stand mixer or hand held mixer is required for this recipe!
Leave the batter as is and you will have cinnamon vanilla muffins OR use mix-ins of choice! This recipe is like a catch all gluten-free muffin mix!
Great for busy mornings - My boyfriend loves having these muffins for breakfast!
Meal prep a batch or two - I love to make these and keep them in my freezer to enjoy for weeks to come. I pop one into the microwave and it's like the muffin was freshly baked.
Perfect for kids - Gluten-free or not, your kids won't be able to get enough of these muffins. Have them make the recipe with you and add their favorite mix-ins.
These are moist gluten-free muffins - There are no crumbly or dry gluten-free muffins here. This is a fool proof recipe!
What types of mix-ins are best for this recipe:
You can use any fresh fruit that you enjoy! I love using blueberries, diced apple, strawberries or peach. Just don't use super big pieces of fruit. This is why I say dice the apple, strawberries and peach.
Though we love banana around here, it's not easy to add into this muffin recipe. If you're looking for gluten-free banana muffins, try my Almond Flour Banana Muffins!
I don't recommend using frozen fruit for this recipe because it could release too much liquid and mess with the texture. Save your frozen fruit for Overnight Oats with Frozen Fruit!
Use dark chocolate chips, a chopped chocolate bar or white chocolate chips.
Any variety of chopped nuts works great in this recipe.
Gluten-free muffin base ingredients:
- cane sugar - Do not substitute a liquid sweetener here.
- eggs at room temperature - I don't recommend using flax eggs in this recipe. This recipe cannot be made vegan.
- avocado oil, or neutral oil of choice
- milk of choice at room temperature - If you're dairy free, use dairy free milk.
- vanilla extract
- 1:1 gluten-free flour - Buy a gluten-free flour blend with xanthan gum added. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour! If you're not gluten-free, you can use all purpose flour instead.
- baking powder, gluten-free
- baking soda
- ground cinnamon
- salt
- Optional - Add a sprinkle of turbinado sugar (raw sugar) on top of the muffins before baking. This is optional, but recommended because it helps create a crispy muffin top. (Like you get from a bakery!)
A complete list of ingredients, amounts and instructions is located on the recipe card below.
Choosing a gluten-free flour blend:
Purchase a gluten-free flour blend with xanthan gum added. This helps the muffins hold together well.
For example, Bob's Red Mill sells Gluten Free All-Purpose Baking Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Only Bob's Red Mill Gluten Free 1-to-1 Baking Flour has xanthan gum added.
For this reason, I DON'T recommend using Bob's Red Mill Gluten Free All-Purpose Baking Flour. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour!
Make your own muffin flavor! Recipe mix-in variations:
- Mix in ⅔ cup of fresh blueberries = gluten-free blueberry muffins
- Mix in ⅔ cup of dark chocolate chips = gluten-free chocolate chip muffins
- Mix in ⅔ cup of diced apple = gluten-free apple muffins
Combine mix-ins to make killer combinations like strawberry white chocolate or apple walnut!
I recommend adding no more than ⅔ cup of mix-ins.
How to make gluten-free muffins
- First, preheat the oven to 350 degrees F. Line your muffin pan with liners.
- In a bowl, combine the dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Add the dry ingredients into the wet ingredients.
- Combine with rubber spatula.
- When the flour is almost all mixed in, gently fold in any mix-ins.
- There will probably be some lumps in the batter, no big deal!
- Spoon the batter into the liners.
- If adding, sprinkle the turbinado sugar (raw sugar) on top of each.
- Now, it's time to bake.
- When the muffins come out of the oven, remove them from the muffin pan and transfer them to a cooling rack to cool completely.
Expert Tips
Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Don't over mix the batter. Mix until just combined. You can wind up with tough or gummy muffins that won't rise if over mixed.
Don’t over bake the muffins or they will be dry. Remove them from the oven between 18-20 minutes. I suggest inserting a toothpick into the middle of one muffin. If the toothpick comes out pretty much clean, they are done.
Storage and freezing directions:
Store them in an airtight container at room temperature and enjoy within 2 days. To freeze, wrap each individual muffin in plastic wrap. Place the muffins into a freezer bag. Keep them in the freezer for up to 3 months.
Frequently Asked Questions
Gluten-free muffins won't rise if you have not used enough leavening agents, if you don't use eggs or if the batter is over mixed.
How do you keep gluten-free muffins moist?
Keep the muffins stored in an airtight container. If you know you won't be able to eat them all within a couple of days, freeze them for up to 3 months.
More Gluten-Free Muffins
- Easy Healthy Banana Carrot Muffins
- Almond Flour Blackberry Muffins
- Healthy Peanut Butter Apple Muffins
- Banana Blueberry Oatmeal Muffins
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Gluten-Free Muffins
Ingredients
- ⅔ cup cane sugar
- 2 eggs at room temperature
- ½ cup avocado oil, or neutral oil of choice
- ½ cup milk of choice at room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups 1:1 gluten-free flour - Buy a gluten-free flour blend with xanthan gum added. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour! If you're not gluten-free, you can use all purpose flour instead.
- 2 teaspoons baking powder, gluten-free
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 1 ½ tablespoons turbinado sugar (raw sugar) - Sprinkle on top of the muffins before baking. I recommend ⅛-¼ teaspoon on each. This is optional, but recommended because it helps create a crispy muffin top. (Like you get from a bakery!)
- ⅔ cup mix-ins of choice - Please see my recommendations for mix-ins above in the post.
Instructions
- First, preheat the oven to 350 degrees F. Line your muffin pan with liners.
- In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon and salt with a fork. Set it aside.
- In a separate bowl, whisk together the cane sugar, eggs, avocado oil, milk and vanilla extract with a whisk. Use your arm muscles! Whisk this mixture together very well.
- Now, add the dry ingredients into the wet ingredients and combine with rubber spatula. Don't over mix the batter. Mix until just combined.
- When the flour is almost all mixed in, gently fold in any mix-ins. There will probably be some lumps in the batter, no big deal!
- Spoon the batter into the liners. If adding, sprinkle the turbinado sugar (raw sugar) on top of each. Bake the muffin batter at 350 degrees F for 18-20 minutes, or until a toothpick comes out clean.
- When the muffins come out of the oven, remove them from the muffin pan and transfer them to a cooling rack to cool completely.
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This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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