Gluten Free Muffins
These light, tender gluten-free muffins feature a perfectly domed top and moist interior. With our precise measurements and techniques, you'll create bakery-worthy muffins that no one will guess are gluten-free.
Equipment
- Digital kitchen scale
- 12-cup muffin tin
- Parchment muffin liners
- Stand mixer or hand mixer
- Digital thermometer
- 3 Glass mixing bowls
- Rubber spatula
- Ice cream scoop (#16)
- Cooling rack
Ingredients
- 2¼ cups gluten-free flour blend $4.50
- 1 tablespoon baking powder $0.15
- ¼ teaspoon baking soda $0.05
- ½ teaspoon fine sea salt $0.05
- ¾ cup granulated sugar $0.45
- 2 large eggs room temperature ($0.50)
- ½ cup melted butter or oil $1.25
- 1 cup buttermilk $0.75
- 2 teaspoons vanilla extract $0.35
Instructions
Prep (5 minutes)
- Preheat oven to 400°F
- Line muffin tin with parchment liners
- Bring all ingredients to room temperature
Mix Dry Ingredients (5 minutes)
- Whisk flour blend, baking powder, baking soda, salt
- Break up any flour clumps
- Set aside
Mix Wet Ingredients (5 minutes)
- Whisk eggs until frothy
- Gradually add sugar while whisking
- Stream in melted butter while whisking
- Add buttermilk and vanilla
Combine & Rest (20 minutes)
- Pour wet into dry ingredients
- Fold gently 12-15 times
- Let batter rest 15 minutes
Bake (22 minutes)
- Fill muffin cups ¾ full
- Bake at 400°F for 5 minutes
- Reduce to 350°F for 17 minutes
- Test with toothpick for doneness
Notes
Dairy-Free Version:
- Replace butter with coconut oil
- Use dairy-free milk + 1 tbsp vinegar
- Calories remain similar
- Reduce sugar to ½ cup
- Add ¼ cup unsweetened applesauce
- Reduces calories by 25 per muffin
- Add ¼ cup almond flour
- Increase protein to 6g per muffin
- Calories increase by 30 per muffin