Gluten Free Muffins

These gluten free muffins are soft, tender, and perfectly moist without wheat flour. Made with a balanced gluten free flour blend and simple pantry ingredients, they create fluffy muffins ideal for breakfast, snacks, or meal prep. The recipe is beginner-friendly and easily adaptable to banana, apple, or other flavor variations.

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Course: Baking, Dessert

Cuisine: Gluten-free

Diet: Gluten Free

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 220kcal

Author: Chloe White

Cost: $2

Equipment

12-cup muffin tin
paper muffin liners
large mixing bowl
whisk
spatula
wire cooling rack

Ingredients

2 cups gluten free flour blend
1 tsp xanthan gum (if not included in blend)
3/4 cup granulated sugar
1/2 cup neutral oil or melted butter
2 large eggs
1 cup milk
2 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt

Instructions

Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners. Let eggs and milk sit at room temperature for 15–20 minutes.
In a large bowl, whisk together gluten free flour blend, xanthan gum (if needed), baking powder, salt, and sugar.
In a separate bowl, mix oil or melted butter, eggs, milk, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
Fill muffin cups about 3/4 full with batter.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure eggs and milk are at room temperature for even mixing. Do not overmix the batter to avoid dense texture. Check that your gluten free flour blend contains xanthan gum or add 1 teaspoon if needed. Remove muffins as soon as a toothpick comes out clean to prevent drying. Store in an airtight container for 2–3 days or freeze individually wrapped for up to 2 months. For banana variation, reduce sugar to 1/2 cup, add 1 cup mashed bananas, and reduce milk to 3/4 cup.

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