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!)
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!