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Gluten Free Muffins, Easy Muffin Recipe, Fluffy Gluten Free Muffins

Gluten-Free Muffin Recipe

Ella
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Baked Goods
Cuisine Gluten-Free
Servings 12 muffins
Calories 180 kcal

Ingredients
  

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.
Keyword easy muffin recipe, fluffy gluten-free muffins, gluten-free muffins