Gluten-Free Muffins
Ingredients
- ⅔ cup cane sugar
- 2 eggs at room temperature
- ½ cup avocado oil
or neutral oil of choice
- ½ cup milk of choice at room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups 1:1 gluten-free flour
- 2 teaspoons baking powder
gluten-free
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 1 ½ tablespoons turbinado sugar
raw sugar
- ⅔ cup mix-ins of choice
- Please see my recommendations for mix-ins above in the post.
Directions
- 1
First, preheat the oven to 350 degrees F. Line your muffin pan with liners.
- 2
In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon and salt with a fork. Set it aside.
- 3
In a separate bowl, whisk together the cane sugar, eggs, avocado oil, milk and vanilla extract with a whisk. Use your arm muscles! Whisk this mixture together very well.
- 4
Now, add the dry ingredients into the wet ingredients and combine with rubber spatula. Don't over mix the batter. Mix until just combined.
- 5
When the flour is almost all mixed in, gently fold in any mix-ins. There will probably be some lumps in the batter, no big deal!
- 6
Spoon the batter into the liners. If adding, sprinkle the turbinado sugar (raw sugar) on top of each. Bake the muffin batter at 350 degrees F for 18-20 minutes, or until a toothpick comes out clean.
- 7
When the muffins come out of the oven, remove them from the muffin pan and transfer them to a cooling rack to cool completely.
Gluten-Free Muffins
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About this Recipe
Tired of crumbly, dry gluten-free muffins that miss the mark? This recipe delivers perfectly moist and tender muffins every single time, proving that going gluten-free doesn't mean sacrificing deliciousness. Get ready for your new go-to muffin base!
What makes this the only gluten-free muffin recipe you need is its incredible versatility and reliable texture. It offers a perfectly balanced, neutral base that welcomes a wide array of flavors, allowing you to easily customize each batch without a complicated ingredient list. This recipe truly takes the guesswork out of baking gluten-free.
Expect a muffin that's light, airy, and wonderfully soft, with a delicate crumb that holds together beautifully. The combination of cane sugar and a touch of turbinado sugar on top creates a delightful balance of sweetness and a subtly crisp finish. The vanilla extract and ground cinnamon infuse each bite with a comforting, familiar aroma that feels like a warm hug from your kitchen.
The beauty of this recipe lies in its adaptability. You can easily switch up the flavor profile with ⅔ cup of your favorite mix-ins. Think classic blueberries for a burst of fruity sweetness, rich chocolate chips for an indulgent treat, or finely diced apple for a wholesome, comforting bite. Feel free to experiment with different types of milk or neutral oil to suit your pantry or dietary preferences.
These versatile gluten-free muffins are perfect for a quick breakfast on the go, a comforting snack with your afternoon tea, or as a welcome addition to any brunch spread. Enjoy them fresh from the oven, or pack them up for a convenient treat throughout the week.