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Gluten Free Muffins--Key Recipe to Magnificent Muffins!

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Updated September 26, 2016.

Gluten Free Muffins--Key Recipe to Magnificent Muffins!

Gluten Free Muffins are the stuff of childhood nursery rhymes, a finger-licking nostalgic food.

There was a time during the Victorian era when “muffin men” walked British neighborhoods, ringing their bells.  Their muffin deliveries were a much anticipated teatime treat.

This is the history behind the song:

The Muffin Man


First Verse:

Oh, do you know the muffin man,

The muffin man, the muffin man,

Oh, do you know the muffin man,

That lives on Drury Lane?


Second Verse:

Oh, yes, I know the muffin man,

The muffin man, the muffin man,

Oh, yes, I know the muffin man,

That lives on Drury Lane.


Today, gluten free muffins are a meal-time staple the whole family loves.  

While you are baking, whip up an extra batch to throw in the freezer for lunch-boxes and for snacks on the go.

With so many variations to choose from, you’ll never tire of this culinary adventure!


Gluten Free Muffins--Key Recipe to Magnificent Muffins!

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Time:  45 minutes

Servings:  12 muffins

Ingredients

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Grease a standard 12 cup muffin tin.
  3. In a small bowl add vinegar, vanilla extract and milk, and then set aside.
  4. In a large mixing bowl combine flour, baking powder and salt.
  5. In a medium mixing bowl, cream together butter and sugar until well blended.
  6. Beat in eggs and baking soda.
  7. Pour milk mixture into creamed mixture and beat until blended.
  8. Pour wet ingredients into dry ingredients.
  9. Beat for 30 seconds or until well blended.
  10. Evenly distribute muffin batter among muffin cups.
  11. Bake 20 to 25 minutes or until toothpick inserted comes out clean.
  12. Cool for 10 minutes before removing from muffin tin.
  13. Serve warm with lots of softened butter.

Variations

Apple Gluten Free Muffins

  1. To dry ingredients add 1 teaspoon ground cinnamon.
  2. Prepare batter as directed in key recipe.
  3. Gently fold in 1 cup peeled, diced apple.
  4. Bake as directed in key recipe.
  5. Serve warm with apple butter or apple sauce.


Apple Oatmeal Muffins

Gluten-free Apple Oatmeal Muffins
  1. To dry ingredients add 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg.
  2. Prepare batter as directed in key recipe.
  3. Gently fold in 1 cup each peeled diced apple, raisins and gluten free rolled oats.
  4. Bake as directed in key recipe.
  5. Serve warm with apple butter or apple sauce.


Apple Raisin Muffins

  1. To dry ingredients add 1 teaspoon ground cinnamon.
  2. Prepare batter as directed in key recipe.
  3. Fold in 1 cup each peeled, diced apple and raisins.
  4. Bake as directed in key recipe.
  5. Serve warm with apple butter or apple sauce.


Apple Raisin Nut Muffins

  1. To dry ingredients add 1 teaspoon ground cinnamon and ½ teaspoon ground nutmeg.
  2. Prepare batter as directed in key recipe.
  3. Gently fold in 1 cup each peeled, diced apple, raisins and ½ cup chopped nuts of your choice.
  4. Bake as directed in key recipe.
  5. Serve warm with apple butter or apple sauce.


Apricot Gluten Free Muffins

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup chopped dried apricots.
  3. Bake as directed in key recipe.
  4. Serve warm with lots of butter and apricot jam.


Banana Nut Muffins

Gluten Free Banana Nut Muffins
  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup chopped ripe bananas and ½ cup chopped nuts of your choice.
  3. Bake as directed in key recipe.
  4. Serve warm with lots of butter.

Blackberry Muffins

  1. In a small bowl combine 2 tablespoons flour and 1 cup fresh or frozen blackberries, and then set aside.
  2. Prepare batter as directed in key recipe.
  3. Gently fold in 1 cup blackberries.
  4. Bake as directed in key recipe.


Buttermilk Gluten Free Muffins

  1. Omit apple cider vinegar.
  2. Substitute equal amounts of buttermilk for milk.
  3. Prepare batter as directed in key recipe.
  4. Bake as directed in key recipe.


Carrot Muffins

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup shredded carrots.
  3. Bake as directed in key recipe.


Carrot Raisin Muffins

  1. To dry ingredients add 1 teaspoon ground cinnamon.
  2. Prepare batter as directed in key recipe.
  3. Gently fold in 1 cup each shredded carrots and raisins.
  4. Bake as directed in key recipe.


Carrot Raisin Nut Muffins

  1. To dry ingredients add 1 teaspoon ground cinnamon.
  2. Prepare batter as directed in key recipe.
  3. Gently fold in 1 cup each shredded carrots, raisins, and ½ cup chopped nuts of your choice.
  4. Bake as directed in key recipe.


Cheese Gluten Free Muffins

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup diced or cheese of your choice.
  3. Bake as directed in key recipe.


Chive Muffins

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 2 tablespoons dried or ½ cup chopped fresh chives.
  3. Bake as directed in key recipe.


Cranberry Muffins

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup dried cranberries.
  3. Bake as directed in key recipe.


Currant Muffins

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup dried currants.
  3. Bake as directed in key recipe.
  4. Serve warm with lots of softened butter and currant jelly.


Date Gluten Free Muffins

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup chopped dried dates.
  3. Bake as directed in key recipe.


Date Nut Muffins

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup each of chopped dried dates and chopped nuts of your choice.
  3. Bake as directed in key recipe.


Fig Muffins

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup chopped dried figs.
  3. Bake as directed in key recipe.
  4. Serve warm with lots of softened butter and honey.


Fig and Cheese Muffins

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup chopped dried figs.
  3. Evenly distribute muffin batter among muffin cups.
  4. Press into center of each muffin a 1 tablespoon pat of cold cheese, such as cream cheese, Neufchâtel, goat cheese or other cheese of your choice.
  5. Bake as directed in key recipe.
  6. Serve warm with lots of softened butter and honey.


Herb Muffins

  1. To dry ingredients add ¼ to ½ teaspoon dried herb of your choice, such as basil, marjoram, parsley or thyme.
  2. Prepare batter as directed in key recipe.
  3. Bake as directed in key recipe.


Jelly Muffins

  1. Prepare batter as directed in key recipe.
  2. Evenly distribute muffin batter among muffin cups.
  3. Drop one teaspoon of your favorite jelly or jam on top of each muffin.
  4. Bake as directed in key recipe.
  5. Cool completely.
  6. In a small bowl, mix together until smooth 1 cup confectioners’ sugar, 2 to 3 tablespoons milk (or milk substitute), and ½ teaspoon vanilla extract.
  7. Drizzle glaze over top of muffins.


Maple Gluten Free Muffins

  1. Substitute ½ cup real maple syrup for ½ cup milk.
  2. Substitute brown sugar for granulated white sugar.
  3. Prepare batter as directed in key recipe.
  4. Bake as directed in key recipe.
  5. Serve warm with lots of softened butter and drizzle with warm maple syrup.


Maple Apple Oatmeal Muffins

  1. Substitute ½ cup real maple syrup for ½ cup milk.
  2. Substitute brown sugar for granulated white sugar.
  3. Prepare batter as directed in key recipe.
  4. Gently fold in 1 cup each peeled diced apple and gluten free rolled oats.
  5. Bake as directed in key recipe.
  6. Serve warm with apple butter or apple sauce.


Maple Cranberry Muffins

  1. Substitute ½ cup real maple syrup for ½ cup milk.
  2. Substitute brown sugar for granulated white sugar.
  3. Prepare batter as directed in key recipe.
  4. Gently fold in 1 cup chopped dried cranberries.
  5. Bake as directed in key recipe.
  6. Serve warm with lots of softened butter and drizzle with warm maple syrup.


Maple Nut Muffins

Gluten-free Maple Nut Muffins
  1. Substitute ½ cup real maple syrup for ½ cup milk.
  2. Substitute brown sugar for granulated white sugar.
  3. Prepare batter as directed in key recipe.
  4. Gently fold in 1 cup chopped nuts of your choice.
  5. Bake as directed in key recipe.
  6. Serve warm with lots of softened butter and drizzle with warm maple syrup, or garnish top with Maple Cookie Icing.


Nut Muffins

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup chopped nuts of your choice.
  3. Before baking, sprinkle top of muffins with white granulated sugar.
  4. Bake as directed in key recipe.


Oatmeal Muffins

  1. Substitute brown sugar for granulated white sugar.
  2. Prepare batter as directed in key recipe.
  3. Gently fold in 1 cup gluten-free rolled oats.
  4. Bake as directed in key recipe.


Oatmeal Raisin Muffins

Gluten Free Oatmeal Raisin Muffins
  1. Substitute brown sugar for granulated white sugar.
  2. To dry ingredients add 1 teaspoon ground cinnamon
  3. Prepare batter as directed in key recipe.
  4. Gently fold in 1 cup each gluten-free rolled oats and raisins.
  5. Bake as directed in key recipe.


Onion Muffins

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 tablespoon scraped onion and ½ cup finely chopped scallions.
  3. Bake as directed in key recipe.


Orange Honey Muffins

  1. In the bottom of each greased muffin cup add ½ teaspoon honey and a thin slice of unpeeled orange.
  2. To dry ingredients add 1 teaspoon dried grated orange peel or 1 tablespoon fresh grated orange peel.
  3. Substitute 1 teaspoon gluten free orange extract for vanilla extract.
  4. Prepare batter as directed in key recipe.
  5. Bake as directed in key recipe.


Pineapple Muffins

  1. Omit sugar and liquids.
  2. Add ½ cup crushed pineapple with juice.
  3. Prepare batter as directed in key recipe.
  4. Bake as directed in key recipe.


Plum Gluten Free Muffins

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup diced dried plums (prunes).
  3. Bake as directed in key recipe.


Poppy Seed Muffins

  1. Substitute gluten free lemon extract for vanilla extract.
  2. To dry ingredients add 1 tablespoon poppy seeds.
  3. Prepare batter as directed in key recipe.
  4. Bake as directed in key recipe.
  5. Cool completely.
  6. In a small bowl, mix together until smooth 1 cup confectioners’ sugar, 2 to 3 tablespoons milk (or milk substitute), and 1/4 teaspoon vanilla extract.
  7. Drizzle glaze over top of muffins.


Pumpkin Muffins

Gluten Free Pumpkin Muffins
  1. Omit milk.
  2. Add 1 cup pumpkin puree to substitute for the milk.
  3. Omit granulated white sugar.
  4. Add ¼ cup dark brown sugar.
  5. To dry ingredients add ½ teaspoon ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg.
  6. Prepare batter as directed in key recipe.
  7. Gently fold in ½ cup raisins.
  8. Evenly distribute muffin batter among muffin cups.
  9. Sprinkle the top of each muffin with ¼ teaspoon granulated white sugar.
  10. Bake as directed in key recipe.


Raisin Gluten Free Muffins

  1. To dry ingredients add ½ teaspoon ground cinnamon.
  2. Prepare batter as directed in key recipe.
  3. Gently fold in 1 cup raisins.
  4. Bake as directed in key recipe.


Raspberry Gluten Free Muffins

Gluten Free Raspberry Muffins
  1. In a small bowl combine 2 tablespoons flour and 1 cup fresh or frozen raspberries blueberries, and then set aside.
  2. Prepare batter as directed in key recipe.
  3. Gently fold in raspberries.
  4. Garnish tops with a sprinkle of granulated white sugar
  5. Bake as directed in key recipe.


Sour Cream Gluten Free Muffins

  1. Substitute 1 cup sour cream for apple cider vinegar, milk and vanilla extract.
  2. Prepare batter as directed in key recipe.
  3. Bake as directed in key recipe.


Strawberry Gluten Free Muffins

  1. In a small bowl combine 2 tablespoons flour and 1 cup sliced fresh strawberries, and then set aside.
  2. Prepare batter as directed in key recipe.
  3. Gently fold in strawberries.
  4. Bake as directed in key recipe.


Sugar and Spice Muffins

Gluten Free Sugar and Spice Muffins
  1. Prepare batter, bake and cool as directed in key recipe.
  2. Brush tops of muffins with melted butter.
  3. Dip tops of each muffin in a mixture of 1/3 cup white granulated, 1½ teaspoon cinnamon and ¼ teaspoon nutmeg.


Sunflower Seed Muffins

  1. Prepare batter as directed in key recipe.
  2. Gently fold in 1 cup shelled sunflower seeds.
  3. Bake as directed in key recipe.


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