I love starting the day with a warm, tender muffin, and I know I’m not alone, right? They’re sweet, light, and perfect for on-the-go snacking.
So, in the spirit of being inclusive and providing yummy treats for all, I’ve found 23 of the best gluten-free muffins around.
These are ideal for people with intolerances who want to enjoy freshly baked goodness first thing.
And don’t worry about missing out on taste or texture. In fact, I’ll bet most people won’t even know these are gluten-free. I won’t tell if you don’t!
If you’ve ever baked with gluten-free flour blends in the past, you’ll know that they can be quite different and will change how a dish comes out if you use the wrong one.
For example, this blueberry muffin recipe specifies that you use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, not their All-Purpose blend.
That’s because it contains xanthan gum, which acts like gluten in that it provides elasticity to the batter or dough.
So, in general, if a recipe doesn’t include xanthan gum, chances are that’s because it uses a pre-made blend with it already mixed in.
If the recipe calls for xanthan gum, the blend likely doesn’t contain any.
These are like little coffee cake muffins, complete with a yummy, spice crumble topping.
Start by mixing gluten-free flour with brown sugar, baking powder, baking soda, cinnamon, and salt until it’s all evenly distributed.
Then, whisk your choice of milk with oil, eggs, and vanilla before slowly blending with the dry.
Tempting as it may be to add extra crumble, try not to go overboard. If you add too much, the muffins won’t rise as well.
Gluten-free flour usually needs a bit more moisture in the mix because it’s more absorbent. That’s why so many recipes include added milk.
However, this recipe uses bananas for both taste and added moisture, making these crazy flavorful and tender.
Be gentle when adding the dry mix, and remember to add any extras (nuts, chocolate chips, etc.) with the last addition of flour, so it incorporates together and doesn’t over-mix.
As mentioned above, gluten-free flour is much more absorbent. So, when measuring for any recipe, always use the ‘spoon and level’ method.
That just means you should spoon the flour into the measuring cup rather than digging into the bag and packing it tightly.
If you do that, you’ll wind up with too much.
These muffins are a little more dense, like a cinnamon roll. And the swirl is vital! That’s how you get spice throughout the whole muffin and not just on the top.
We’re firmly in apple picking season, and my house is loaded with all kinds of yummy varieties. Of course, there are only so many apple pies a gal can make.
So, why not try these super easy and freezable (!!) apple muffins?
Make a big batch to use up any leftover apples you have lying around and freeze in Ziploc bags.
They’ll thaw overnight on the counter or need just a minute or so in the microwave.
Poppy seeds are a great source of protein and dietary fiber, not to mention vitamins and minerals like calcium and magnesium.
They’re also a lovely crunchy addition and add character to any baked dish.
Though, of course, they’re optional, and if you leave them out, it won’t change the muffin as a whole.
You’ll notice that these are baked at 400°F (204°C), which seems kind of high. But that’s actually how these get that signature domed top.
Remember what I said about using bananas to add moisture to your gluten-free muffins? The same goes for pumpkin and sweet potato.
Plus, using sweet potatoes will leave this with a lovely, festive orange hue, making them an ideal gluten-free Thanksgiving treat!
The recipe calls for ground cinnamon and nutmeg, but you could use pumpkin pie spice if that’s all you have.
So far, all of the recipes on this list of gluten-free muffins have used various gluten-free flours.
This recipe is a bit different and calls for blanched almond flour instead. It’s basically just blitzed almonds, ground so fine it’s like flour.
It’s also naturally gluten-free and leaves these crazy moist.
I have to admit that as much as I love carrot cake (and I really do!), I mostly just crave the cream cheese frosting.
Since this is a muffin and not a cupcake, it doesn’t include a thick layer of frosting, but that doesn’t mean you can’t add cream cheese glaze, right?
That said, these are super moist and not overly sweet. I love the brown sugar top, which caramelizes in the oven.
What better way to start your next Thanksgiving than with a batch of tart cranberry muffins?
They would even work during dinner, in place of more time-consuming bread rolls.
I like to chop the cranberries because they can be a bit much when they’re whole. Just use a food processor and pulse it a few times until they’re roughly chopped.
I also prefer these with either orange zest in the batter or an orange glaze on top.
Is there anything more decadent than a double chocolate muffin, especially when it’s still warm and gooey?
Try to use dark cocoa powder for this, and make sure it’s unsweetened. Otherwise, they will be too cloying.
Also, a teaspoon of espresso powder will enhance that incredible richness like you won’t believe.
When you see the words ‘bakery-style’ on a muffin recipe, that usually means they’re big and tender.
Bakeries always seem to make the best muffins, with thick muffin tops and perfectly moist interiors.
This recipe is no exception, and they’re guaranteed to stay moist for days to come (when stored correctly).
To get the right consistency, remember that, unlike cupcakes, muffin batter should be thick, and it needs to fill the liner all the way to the top.
Usually, fresh strawberries are tough to bake with because they’re brimming with juices, which often seep out.
Though that’s amazing for flavor, it can make your cakes and cookies soggy. Unfortunately, that often also means they come out dense.
But with gluten-free baking, it’s a terrific way to ensure the flour gets the added moisture it needs.
Still, I recommend cutting the fruit and tossing it in some sugar. Then, leave it to drain before folding gently into the muffin batter.
These sunny muffins will make getting up early a little bit easier, I’m sure.
Unlike most other recipes, this one calls for oat flour, coconut flour, and Greek yogurt.
The two flours blend perfectly without making this crumbly, and the Greek yogurt is a moisture magnet.
Just keep in mind that you need all three of these for the best results, so please don’t try to swap anything.
Gluten-free eaters and those with intolerances used to have to suffer through overly expensive and grainy treats all the time.
The options were so limited, and even now, the flour blends can be pretty pricey.
This incredible blueberry muffin recipe includes a recipe for gluten-free flour, which will ensure the cakes and cookies every time.
Plus, it’s so much cheaper to blend it yourself!
You just need to blend brown rice flour, tapioca flour, arrowroot flour, and xanthan gum in a large bowl, then store in an airtight container.
Just as carrots add sweetness and moisture, so can zucchini.
I think it’s so often used with chocolate, so it’s not as obvious, but you really don’t taste it once it’s mixed into the batter.
Maybe that’s because the chocolate is so rich. Either way, it’s a clever trick to include more liquid and a boost of nutrients, too.
You’ll use almond flour again here, so don’t expect these to be super light and fluffy.
These babies are vegan and gluten-free, not that you’d know!
They’re so tender and loaded with gingerbread spices that they’ll be gobbled up before you can even tell anyone how healthy they are.
You’ll use dairy-free yogurt with coconut oil and date syrup for a rich and naturally sweet flavor.
Raspberries are just as vibrant as strawberries, but they hold their shape much better and don’t have quite as much moisture.
That’s why they’re paired with lemon juice in this recipe for something wonderfully zesty and slightly tart.
You’ll also use applesauce in this for a boost of moisture. Just remember to get the unsweetened kind; otherwise, they’ll be too much.
When they’re in season, I like to buy, prep, and freeze all kinds of fruits and berries.
Peaches are my favorite, and I love having them ready to go in the freezer.
Of course, you can also use canned peaches for this, so long as they’re drained.
These muffins taste like peach cobbler, thanks to the fluffy crumb and light spices in the mix.
You could even add a brown sugar crumble to the top for added texture.
Dinner rolls will always be popular, but let’s be honest, they take too long to make.
That’s not what you want when you have a million other things to finish for the meal.
Instead, these gluten-free cornbread muffins come together in minutes and can easily be made up just before serving the bird.
Plus, making muffins instead of a large slab of cornbread makes it so much easier to portion and share, leaving room on the table for veggies and sides.
Peanut butter muffins are lightly nutty and perfectly sweet without being overwhelming.
Sweetened with honey, they’re great for breakfast or mid-morning snacks.
I like to add chocolate chips to these, or sometimes I fill them with raspberry jam after they’ve cooled down.
When choosing peanut butter, go for the regular smooth kind.
Organic and natural nut butters tend to have too much oil and will affect the texture of the crumb.
If you’re allergic to peanuts, the almond butter recipe below is for you!
Unlike the strawberry muffins above, this one uses strawberry jam.
It’s thick and sweet, and you won’t need to worry about all the excess moisture making the muffins soggy.
Also, jam infuses so much more flavor, which I just love, especially when paired with almond butter.
Notice the bananas, maple syrup, oat flour, and natural almond butter? I think these might be the healthiest on the list!
Apple muffins need to be bursting with diced apple and warm spices, and depending on the type of apple you use; the flavor should be pretty prominent.
If you add too much cinnamon, the apple might get lost. Similarly, if you use too tart or too sweet apples, you might find it overwhelms everything else.
I like to use a mixture of apples; that way, you get a nice blend of sweet and tart tastes.
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