Easy Gluten Free Muffins Recipe

Easy Gluten Free Muffins Recipe

This easy gluten free muffins recipe is perfect for adding mix-ins like chocolate chips or topping with a simple crumble. They freeze beautifully, and will impress your guests!

This easy gluten free muffins recipe is perfect for adding mix-ins like chocolate chips or topping with a simple crumble. Moist and tender inside, slightly crisp outside!

Cakes and pies are wonderful, of course. But unless it’s a holiday or a birthday celebration, I’d almost always rather make muffins, bars, or cookies. They’re easier to transport as a hostess gift, and it’s easier to freeze any leftovers. Plus, there’s no fighting about portion size when your muffin was made in its own well!

I always have a stack of really sweet little bakery boxes of different sizes on hand. They’re ready to fill with something like these beautiful muffins. It’s much harder to do that with a cake!

This easy gluten free muffins recipe is perfect for adding mix-ins like chocolate chips or topping with a simple crumble.

The mix-in options

There are quite a few gluten free muffin recipes here on the blog. But none of them is a truly “basic” gluten free muffin recipe like this one (which is adapted from the mix-in muffin mix recipe my second cookbook, Gluten Free on a Shoestring Quick and Easy).

This basic mix-in muffin recipe, though, isn’t the only gluten free muffin recipe you’ll ever need. It’s perfect for mix-ins that hold their shape and don’t add moisture, like chocolate chips or miniature dried fruit like raisins.

This isn’t the right recipe for adding fresh (or frozen) blueberries. For that, you’ll need my bakery-style gluten free blueberry muffin recipe. Blueberries burst in the oven and add moisture to the surrounding batter. Chocolate chips don’t!

This is the perfect recipe if you’d like a “plain” muffin, a chocolate chip muffin, or a muffin with pistachio or other chopped nuts mixed in. It’s also perfect if you’d like to keep the batter plain, but add a crumble on top. Oh, a crumble topping is just the best, isn’t it?

This easy gluten free muffins recipe is perfect for adding mix-ins like chocolate chips or topping with a simple crumble.

A word about muffin tins

Whenever I share a gluten free muffin recipe, the instructions state to grease or line the wells of a standard 12-cup muffin tin (or a standard 24-cup miniature muffin tin, if they’re for miniatures). But the truth is that, like volume measurements for ingredient amounts, there’s no real standardization in muffin well sizes and shapes.

Some muffin wells are larger than others. That means that if you divide the batter among the wells you might be filling them all the way full, and I might be filling mine 3/4 of the way full.

Some muffin wells have straight sides, and others have angled sides. That can also affect the capacity of each well. Some muffin tins are dark in color, others are more neutral. Dark colored muffin tins and other pans will bake the outside of baked goods faster than neutral-colored ones.

Since I want my recipes to be as flexible as possible, I don’t like to specify a particular muffin tin. You should use what you have. But you may have to make certain adjustments, depending upon the size, shape and color of your pans.

This easy gluten free muffins recipe is perfect for adding mix-ins like chocolate chips or topping with a simple crumble.

For dark colored muffins tins

If your muffin tins (or really any baking pans) are dark in color, you’ll need to adjust the baking time and sometimes even the baking temperature. For that reason, I generally advise against using any dark colored tins and pans for baking.

But if avoiding dark pans isn’t an option, try reducing the oven temperature by about 25°F. That should allow the outside of the muffins to bake more slowly and not burn before the inside is fully baked.

Otherwise, the muffins may rise too quickly and then fall as they cool. That’s also the same fate your baked goods will suffer if your oven runs hot, so be sure you’re using an oven thermometer, as most ovens are improperly calibrated (including mine!), so they run hot.

This easy gluten free muffins recipe is perfect for adding mix-ins like chocolate chips or topping with a simple crumble.

For smaller muffin tins

If your muffin tins don’t seem to be as large as mine, if you can tell from the photos, it probably won’t matter. My recipes always specify whether you’re going to divide the batter among the wells of the tin, or fill them only 2/3 or 3/4 of the way full. Here’s how I decide.

When we’re looking to bake muffins or cupcakes with a flat top, like in a recipe for gluten free cupcakes, the recipe will generally be one that isn’t written to rise too high. And I will also specify to fill the wells, for example, only 2/3 of the way full.

In this recipe for easy gluten free muffins, like in my recipe for gluten free blueberry muffins, we’re making bakery-style muffins that rise high into a dome. The recipe specifies dividing the batter evenly among the wells of the muffin tin. If your muffin tin is slightly smaller than mine, it won’t matter.

This easy gluten free muffins recipe is perfect for adding mix-ins like chocolate chips or topping with a simple crumble.

Ingredients and substitutions

Since there are a few other major allergens in this muffin recipe, I’m providing my best educated guesses about how to eliminate them with substitutions. Please understand, though, that this recipe is only guaranteed to work when made exactly as written! Each substitution takes you further away from the recipe as written.

Dairy-free: I’ve made these simple gluten free muffins dairy-free very easily. I replaced the butter with my favorite vegan butter replacement, which for me is either Melt brand or Miyoko’s Kitchen brand.

There is more moisture in those butter replacements than there is in the “real” thing, so I found that I only needed 2/3 cup of liquid, rather than 3/4 cup. Instead of buttermilk, I used a mixture of half unsweetened nondairy milk and half nondairy plain yogurt.

For the crumble, I recommend using shortening in place of butter, and about 1 tablespoon less gluten free flour. If you’re making chocolate chip muffins, just be sure you’re using dairy free chocolate chips. Your dairy-free muffins won’t brown as much as your muffins made with dairy, and that’s fine. They’ll still taste great.

Egg-free: Since there are 3 full eggs in this recipe, it would be a challenge to make it egg-free. You can try using a “chia egg” in place of each egg, but I’m afraid I’m not too optimistic. I make a chia egg by mixing 1 tablespoon ground white chia seeds with 1 tablespoon of water.

This easy gluten free muffins recipe is perfect for adding mix-ins like chocolate chips or topping with a simple crumble. #glutenfree #gf #muffins #gfbakery

Like this recipe?

Prep time: Cook time: Yield: 12 muffins


For the muffins
3 eggs (150 g, weighed out of shell) at room temperature, beaten

3/4 cup (6 fluid ounces) buttermilk, at room temperature

8 tablespoons (112 g) unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

2 cups (280 g) all purpose gluten free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

1/4 cup (55 g) packed light brown sugar

Up to 1 cup of mix-in pieces (chocolate chips, raisins, chopped nuts) or crumble topping (see below)

For the (optional) crumble
4 tablespoons (56 g) unsalted butter, melted

1/2 cup (109 g) packed light brown sugar

1/2 cup (70 g) all purpose gluten free flour

1/4 teaspoon xanthan gum (omit if your blend already contains it)

1/8 teaspoon kosher salt


  • Preheat your oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.

  • If you’d like to add the crumble to the tops of your muffins, make the crumble now. Place all of the (optional) crumble ingredients in a small bowl and mix to combine fully. Place in the refrigerator to chill while you make the muffins.

  • To make the muffins, in a medium-size bowl, place the eggs, buttermilk, butter and vanilla, and mix until well-combined. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar and brown sugar. Whisk to combine and break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the egg and buttermilk mixture. Stir the wet ingredients into the dry ingredients until just combined. Don’t overmix. If adding any simple mix-ins like chocolate chips, add them to the batter now and mix just until evenly distributed throughout the batter.

  • Divide the batter evenly among the prepared wells of the muffin tin, smooth the tops with wet fingers. If you’re adding the crumble, remove the bowl from the refrigerator and break up the crumble into irregular pieces (none too large) with the tines of a fork. Sprinkle the crumble generously on the top of the muffin batter in the wells, and press to adhere the mixture to the muffin batter.

  • Place the pan in the center of the preheated oven and bake until the top of the center muffin springs back when pressed gently in the center, about 20 minutes. If you’ve added the crumble, those muffin may take another minute or so to bake fully. Remove from the oven and allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.


Comments are closed.

  • Jackie Hedges
    August 12, 2018 at 9:26 PM

    Hi Nicole. I notice you mention there is banana in these but the actual recipe and video do not show banana. Is it because I am in Australia?
    Cheers Jackie

    • Nicole Hunn
      August 13, 2018 at 8:27 AM

      I actually don’t mention bananas at all, Jackie. The only mention of bananas I see in this post is from a commenter, and I’m realizing that comment is likely spam and I’m going to remove it!

  • Larsen CFL
    August 12, 2018 at 9:34 AM

    Would this recipe still work if adding cocoa powder to make chocolate chocolate chip muffins?

    • Nicole Hunn
      August 12, 2018 at 12:40 PM

      I’m afraid not, Larsen. You can’t just add cocoa powder to make them chocolate muffins. I do have a separate recipe for chocolate muffins you might like.

  • Dianna Brenner
    August 12, 2018 at 8:59 AM

    I am hoping to make tases muffins today. I hope they come out. I’m really looking for a very moist muffin to eat in the morning with my cup of coffee. I just was positively diagnosed with Ceilac but (Asmptommatic) no signs with I was quite surprised. I’m trying to learn a lot of things so bare with me on the questions.

    • Nicole Hunn
      August 12, 2018 at 9:08 AM

      I think you’re going to love this recipe, then, Dianna. Just be sure you have one of my recommended gluten free flour blends squared away, bake by weight and follow the recipe precisely, and you’ll love them!

  • Mel
    August 12, 2018 at 8:46 AM

    This looks amazing! Which of your flour blends would be best for this recipe?

    • Nicole Hunn
      August 12, 2018 at 9:06 AM

      Hi, Mel,
      Good question! While testing the recipe, I made the muffins using Better Batter, and then using my Better Than Cup4Cup blend, and they both turned out beautifully. If you’re blending your own flour, I’d always lean toward Better Than Cup4Cup as a general flour blend. It’s my favorite!

  • Becky
    August 10, 2018 at 9:34 AM

    I made a batch of these this morning and added chocolate chips. I fed them to my non GF kids who ate them up, never knowing they’re gluten free. Excellent recipe as usual!

    • Nicole Hunn
      August 10, 2018 at 9:42 AM

      That’s so awesome to hear, Becky! I love it when gluten free baked goods hide in plain sight. 😉

  • Heather
    August 8, 2018 at 6:35 PM

    I like to make mini coffee cakes with the crumb topping in mini disposable square tins to give to my GF friends. Would this recipe work? They’re about half the height of a muffin and 3×3 inches in size. It sure looks a lot easier than my normal recipe. I don’t really see why not but thought I would ask.

    • Nicole Hunn
      August 8, 2018 at 6:39 PM

      I actually don’t think this is the sort of recipe you want for that purpose, Heather. This recipe is specifically for muffins that rise to a dome. I think you’d do better with my sour cream coffee cake recipe, but I can’t really say for sure since I’ve never tried that recipe in individual miniature tins.

  • T.Ferguson
    August 8, 2018 at 4:27 PM

    Nicole, I’m so psyched about this muffin recipe! I think I want to tweak it so I can make orange fig muffins and I will post pictures in the next couple weeks sometime when I can work it into my schedule. Once again, thank you a million!

  • Pam Bettendorf
    August 8, 2018 at 11:44 AM

    Thanks, Nicole, please ignore my last comment/question, I completely missed what you said in your post about adding fruit. :-)

    • Nicole Hunn
      August 8, 2018 at 11:55 AM

      No worries, Pam. It happens a lot. 😉

  • Pam Bettendorf
    August 8, 2018 at 10:59 AM

    Thanks, Nicole! I’m with you, muffins are my favorite baked good. I’m wondering about adding fruit, say apples, peaches or blueberries? Would they work or are they too moist?

    • Nicole Hunn
      August 8, 2018 at 11:32 AM

      Please see my response to Janice, below, Pam! I actually also discuss that in the post. I never pass up a muffin. 😉

  • Janice Grimes
    August 8, 2018 at 10:35 AM

    Will this recipe support a wetter add in…like raspberries or apples?

    • Nicole Hunn
      August 8, 2018 at 10:57 AM

      I don’t recommend that, no, Janice. I discuss that in the post, where I link to my blueberry muffins recipe. I also have a recipe for chunky apple muffins. Feel free to look around!

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