16 Best Gluten‑Free Muffin Recipes

The Best Ever Gluten-Free Blueberry Muffins

These fluffy and moist blueberry muffins are a delightful treat that everyone can enjoy.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh blueberries

Cooking method:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the melted butter, eggs, vanilla extract, and buttermilk, then mix into the dry ingredients until just combined.
4. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool on a wire rack before serving.

Lemon Poppy Seed Gluten-Free Muffins

Bright and tangy, these lemon poppy seed muffins are a zesty breakfast or snack option.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon poppy seeds
• 1 tablespoon lemon zest
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 1/4 cup lemon juice

Cooking method:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Stir together the flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the melted butter, eggs, vanilla extract, milk, and lemon juice.
4. Combine the wet and dry ingredients, mixing until just moistened.
5. Spoon the batter into the muffin cups.
6. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool on a wire rack before enjoying.

Banana Chocolate Chip Gluten-Free Muffins

These muffins combine the classic flavors of banana and chocolate chip for a delicious treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 1/2 cup chocolate chips

Cooking method:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix the flour, baking soda, and salt.
3. In another bowl, beat the melted butter and brown sugar, then add eggs and vanilla extract.
4. Stir in the mashed bananas and mix with the dry ingredients until just combined.
5. Fold in the chocolate chips.
6. Distribute the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Cool on a wire rack before serving.

Gluten-Free Carrot Cake Muffins

Enjoy a healthier twist on the classic carrot cake with these moist, gluten-free muffins.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots
• 1/4 cup chopped walnuts (optional)

Cooking method:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
3. In another bowl, whisk brown sugar, eggs, oil, and vanilla extract.
4. Mix grated carrots and walnuts, if using, with the wet ingredients.
5. Stir in the dry ingredients until just combined.
6. Fill the muffin cups with the batter.
7. Bake for 20-22 minutes, or until a toothpick comes out clean.
8. Let cool before serving.

Gluten-Free Pumpkin Spice Muffins

These delightful muffins capture the essence of fall with their rich pumpkin flavor and warming spices.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract

Cooking method:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. Combine pumpkin puree, sugars, eggs, oil, and vanilla extract in another bowl.
4. Mix the dry ingredients into the wet ingredients until just combined.
5. Spoon the batter evenly into the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
7. Allow to cool before serving.

Chocolate Zucchini Gluten-Free Muffins

These rich and moist muffins are a sneaky way to include veggies in your diet while indulging in chocolate.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini
• 1/2 cup chocolate chips

Cooking method:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix flour, cocoa powder, baking soda, and salt in a bowl.
3. In another bowl, beat brown sugar, granulated sugar, oil, eggs, and vanilla extract.
4. Add shredded zucchini and mix well.
5. Combine with the dry ingredients, then fold in chocolate chips.
6. Divide the batter among the muffin cups.
7. Bake for 20-22 minutes, or until a toothpick comes out clean.
8. Cool before enjoying.

Gluten-Free Apple Cinnamon Muffins

These muffins are bursting with apple flavor and spiced with cinnamon, making them a perfect morning treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened applesauce
• 1 cup diced apples

Cooking method:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine flour, baking soda, cinnamon, and salt.
3. In another bowl, beat the melted butter and brown sugar, then add eggs and vanilla extract.
4. Stir in the applesauce and mix with the dry ingredients until just combined.
5. Fold in the diced apples.
6. Fill the muffin cups with the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
8. Cool on a wire rack before serving.

Gluten-Free Raspberry Almond Muffins

These elegant muffins pair sweet raspberries with a hint of almond for a delightful breakfast option.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 3/4 cup milk
• 1 1/2 cups fresh raspberries

Cooking method:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
3. In another bowl, combine melted butter and sugar, then add eggs and almond extract.
4. Stir in the milk and mix into the dry ingredients until just combined.
5. Gently fold in the raspberries.
6. Divide the batter among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Cool before serving.

Gluten-Free Maple Pecan Muffins

These muffins are infused with the rich flavors of maple syrup and crunchy pecans, making them a decadent treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup chopped pecans

Cooking method:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix flour, baking powder, baking soda, and salt in a bowl.
3. Combine melted butter, maple syrup, eggs, and vanilla extract in another bowl.
4. Mix in the milk and blend with the dry ingredients until just combined.
5. Fold in the chopped pecans.
6. Spoon the batter into the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Cool on a wire rack before enjoying.

Gluten-Free Cranberry Orange Muffins

The tartness of cranberries paired with citrusy orange makes these muffins a refreshing and flavorful choice.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup orange juice
• 1 tablespoon orange zest
• 1 cup fresh cranberries

Cooking method:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In another bowl, beat the sugars with melted butter, then add eggs and vanilla extract.
4. Mix in the orange juice and zest, combining with the dry ingredients until just moistened.
5. Fold in the cranberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
8. Cool before serving.