Gluten-Free Basic Muffin Recipe

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Who doesn’t love a freshly baked muffin made from scratch? This is a basic gluten-free muffin recipe that can be used for a variety of muffins. I wanted to create a plain gluten-free muffin batter that is simple with as few ingredients as possible. There is nothing complicated about this muffin recipe, you probably already have all the ingredients in your pantry. The fun part is, you add your own mix-ins. My favourite combination is blueberries and walnuts, they make the muffin healthier and most flavourful. There are many mix-ins options, such as berries, nuts, seeds, chocolate chips, cocoa, chopped apples, grated carrots, raisins the list is endless. It is so much fun creating muffins. You will find more gluten-free muffin recipes here

Ingredients

  • 2 cups all-purpose gluten-free flour blend. I found cup4cup or better batter work best in this recipe. Both contain xanthan gum. Add 1 teaspoon If your blend does not include it.
  • 2/3 cup coconut sugar (you can use granulated sugar)
  • 2 tsp. Baking powder
  • 3 large eggs, at room temperature
  • 1/2 cup salted butter, melted, at room temperature
  • 3/4 cup milk, at room temperature
  • 1 tsp. Lemon juice
  • 1 tsp. Pure vanilla extract
  • 1 - 1 1/2 cups of optional mix-ins; berries, nuts, seeds, cinnamon, chopped apples, grated carrots, raisins, chips, cocoa, just about anything you like.
  • Instructions

  • Preheat oven to 350 F and line a muffin pan with parchment paper liners
  • In a large bowl combine flour, sugar and baking powder
  • In a separate bowl whisk eggs with butter. Add milk, lemon juice and vanilla and whisk to combine
  • Add egg mixture to dry ingredients and stir until just combined. Do not over mix. At this point add your choice of mixings and gently stir to evenly distribute them through the batter
  • Pour batter into prepared muffin pan and bake for 22 - 25 minutes until the muffins are golden
  • Cool in the muffin pan for 10 minutes, then transfer onto a rack to cool completely


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