Description
These gluten-free muffins are soft, fluffy, and full of flavor! This foolproof recipe ensures a perfect rise and texture, making them a delicious treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups gluten-free flour blend (with xanthan gum included)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut sugar or regular sugar
- ½ teaspoon cinnamon (optional)
Wet Ingredients:
- 2 large eggs (room temperature)
- ½ cup unsweetened applesauce
- ¼ cup melted coconut oil or butter
- ⅔ cup milk (or dairy-free alternative like almond milk)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Optional Add-Ins:
- ½ cup fresh blueberries, chocolate chips, or chopped nuts
Instructions
Preheat & Prep:
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or lightly grease the cups.
Mix the Dry Ingredients:
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, sugar, and cinnamon.
Mix the Wet Ingredients:
- In another bowl, beat the eggs lightly.
- Stir in applesauce, melted coconut oil (or butter), milk, vanilla extract, and apple cider vinegar.
Combine Wet & Dry Ingredients:
- Gradually add the wet mixture into the dry ingredients, folding gently with a spatula.
- Mix until just combined—do not overmix!
Add Optional Ingredients:
- If using blueberries, chocolate chips, or nuts, fold them in.
Rest the Batter:
- Let the batter sit for 10-15 minutes to hydrate the gluten-free flour.
Fill the Muffin Cups:
- Divide batter evenly among muffin cups, filling them about ¾ full.
Bake:
- Bake at 375°F (190°C) for 5 minutes, then reduce heat to 350°F (175°C) and bake for another 15-18 minutes.
Check for Doneness:
- Insert a toothpick—if it comes out clean, they’re ready!
Cool Before Eating:
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
✔ Use fresh baking powder and baking soda for best rise.
✔ Room temperature ingredients help muffins rise better.
✔ Resting the batter improves texture.
✔ Store leftovers in an airtight container for up to 3 days at room temperature or 1 week in the fridge.
Nutrition
- Calories: 180
- Sugar: 8g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: gluten-free muffins, easy muffin recipe, fluffy gluten-free muffins