Pumpkin, blueberry, banana, chocolate... whatever flavor you're craving - enjoy 17 delicious gluten free muffin recipes, all in one place!
When you want a quick and easy snack, muffins are the way to go - they're so versatile with healthy options and plenty of tasty add-ins. They're typically simple to make and store really well. Most of the time they're easy to adapt to being low sugar or egg free and dairy free too. And if those weren't enough reasons to love muffins, here are 17 more reasons (recipes!) to love them!
Equipment needed to make muffins
- Muffin tin - I use a 12 cup pan in most of my recipes. There is one that I use a mini-pan for though, so check that out if you don't have one (they are super convenient and the bake time is really quick)
- Sturdy spoon - good quality spoons make everything easier!
- Rubber spatula - makes scraping the batter into the muffin cups less messy
- Kitchen scale - the most accurate way to measure flours
With all of the muffin recipes I've developed over the years here on the Zest For Baking site, there are a few things that I've found will ensure you have a delicious, fluffy, high rising, flavor-filled muffin.
- Make sure the ingredients are at room temperature - eggs, milk, butter, anything that's cold should be brought to room temperature for the best textured muffins.
- Measure flours by weight - all the weight measurements here on Zest For Baking are given in grams. I can't stress enough to measure by weight. Not all of my ingredients are weighed, but flours are a must!
- Mix the batter - aside from mix-ins like delicate berries, the batter should be mixed for a couple minutes to get the nice volume. No flat muffins!
- Rest time for the batter - it's not just kids that need a rest time, gluten free batter does too! The texture will be so much lighter and the tops will rise nicely.
I don't use one flour exclusively for my recipes. Because one flour doesn't always work well across the board for everything. What works in yeast breads, doesn't always work in quick breads. That being said, I do use a gluten free flour mix often in recipes. It's a flour I developed and works wonderfully in certain recipes. I also use sorghum flour, rice flour, starches and even coconut flour in recipes.
Some are, some aren't and others have healthier options that can be substituted.
The key to high rising, fluffy muffins is in the temperature of the ingredients, the way everything is measured, the way they're mixed and the rest time for the batter. (Reference my Pro tips above for more info!)
Yes! They sure do! Almond flour is a great flour to bake with - definitely check out the peanut butter muffins and chocolate chip muffins.
More gluten free bread recipes!
Hope you enjoy these recipes! Oh and if you haven't gotten your collection of 15 gluten free bread recipes, grab that below!
I’d love to get the download. I’m already signed up for your site. I filled it out again just to get the 17 muffins and it didn’t arrive. Is there some way you could get them to me? Thanks Melinda
Thanks for asking! So it's not a download - the recipes are linked in the post - scroll down a bit and you'll see the banana muffins one is the first one.
Hope that helps!
Christine, I love your recipes and would love to download you muffin recipes. I only see the bread group. Could you help me please. Thank you, Sandy
So it looks like a tech glitch on my part and the links to the recipes are not highlighted like they should be! For instance, the banana muffins recipe should have a 'Get the Recipe' button beside it.
I'm fixing it as fast as I can!
I I got the email about the 17 gluten free muffin recipes, click on the link, was salivating looking at the photos, but then couldn’t find a link for any of the recipes 😒 Can someone please tell me where to find the recipes?
Hi! Sorry about that- it's been fixed - the recipe links are right there next to the recipe now!
Hi there! Love your page! I was wondering if these muffins rise well because all of them look very tiny.
They do, most of them have nice crowns - a few are smaller, but I'll usually state so in the recipe.