Gluten Free Muffins So Good, They’re Magical

I know what you’re thinking… muffins?! How utterly basic. But as a parent, I’ve always found muffins to be a great breakfast take-along for the kids, or the perfect accompaniment to a steaming mug of coffee on those rare occasions I get a break. 

The great thing about muffins is how creative you can be with them – throw in some flax seed, a couple of chia seeds… heck, maybe even a few tablespoons protein powder! Baking muffins can be a little more challenging if you’re looking to get an airy consistency. But don’t worry – I’ve done all the experimenting, and finally figured out the secret to perfect, gluten-free muffins. Here are a few of my favorite creations:

Blueberry Muffins

Prep: 20-25 min.
Bake: 15-20 min.
Yields: 18 muffins

4 tablespoons butter
4 tablespoons mascarpone cheese
1 cup of granulated evaporated cane sugar (finely processed)
2 large eggs, separated
1 teaspoon of GF vanilla or ¼ teaspoon of pure almond extract
1 tablespoon of GF baking powder
1 teaspoon fresh lemon juice or white vinegar
½ tablespoon of cream of tartar + a pinch
¼ teaspoon kosher salt
1 cup of brown rice flour
½ cup white rice flour
½ cup corn, potato, or tapioca starch
1 teaspoon psyllium husks
½ cup milk
2 cups fresh washed and dried blueberries or 2½ cups of frozen

  1. Preheat oven to 375° F. Grease 18 regular-sized (or 12 large-sized) muffin cups.
  2. In bowl, mix butter and mascarpone cheese until creamy. After finely processing sugar, add to butter mixture and beat until pale and fluffy. Separate eggs, set whites aside and add egg yolks one at a time, beating after each addition. Beat in vanilla or almond extract, lemon juice or vinegar, baking powder, cream of tartar and salt. 
  3. Place flours, starch, and psyllium husks in food processor and blend until finely ground together (about 10-15 seconds). With a wooden spoon, fold in half of the flour then half of milk into the batter; repeat. 
  4. In a small bowl, beat egg whites and pinch of cream of tartar with an electric beater until soft peaks form.  With a plastic spatula, vigorously fold in egg whites into the batter, and then gently fold in blueberries.
  5. Spoon batter into muffin cups and bake 15 to 20 minutes, or until golden brown and springy to touch (don’t overcook). 

Apple Walnut Muffins

Prep: 20-25 min.
Bake: 20-24 min.

Apple Mixture:
2 cups peeled and finely chopped apples
3 tablespoons light agave
3 tablespoons water
1 tablespoon tapioca or cornstarch
2 tablespoons butter
1 teaspoon lemon juice
1 teaspoon butternut extract

3 tablespoons brown sugar
1½ tablespoons brown rice flour
½ tablespoon tapioca or cornstarch
2 tablespoons GF quick-cooking oatmeal
2 tablespoons unsalted butter

¾ cup brown rice or oat flour
½ white rice flour
½ cup corn, potato, or tapioca starch
1 teaspoon psyllium husk or flax seed
½ cup granulated evaporated cane sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon kosher salt
1 large egg yolk and 2 egg whites
½ cup 2% milk
¼ cup canola oil (or oil of your choice)

¼ cup confectioner’s sugar
1-2 teaspoons milk

  1. In a small saucepan, combine the apples, agave, water, and brown sugar. Bring to a boil over medium heat. Sprinkle with starch and stir for 2 minutes or until thickened. Stir in butter and lemon juice. Remove from the heat; add butternut extract. Set aside to cool.
  2. For topping, combine the brown sugar, flour, and oats. Cut in butter until mixture resembles coarse crumbs; set aside.
  3. Place flour, starch, sugar, baking powder, psyllium husk, cinnamon, ginger, and salt into a food processor, and blend until fine (10-15 seconds); pour into a large bowl. In another bowl, beat the egg yolk, milk, and oil. Stir into dry ingredients just until moistened (if too thick, add additional milk).
  4. In a small bowl using a handheld mixer, beat egg whites with a pinch of cream of tartar until small peaks form and then fold vigorously into the batter with a plastic spatula.
  5. Fill greased or paper-lined muffin cups three-fourths full. Drop apple mixture by the tablespoon into the center of each muffin. Sprinkle with topping.
  6. Bake at 400° F for 20-24 minutes, or until a toothpick inserted in the center of the muffin comes out clean (don’t overcook). Cool for 5 minutes before removing from pan, then transfer to wire rack. Combine glaze ingredients; drizzle over muffins and serve warm.

Note: Pecans can be substituted for walnuts. If you’re in a hurry, you can use a pre-made canned apple filling, or even apple sauce.  It can also be served as a dessert if topped with vanilla ice cream or whipped cream. 

Love to bake gluten-free goodies for the kids? Share your recipes with us!

Tags : recipes   desserts   snacks   gluten free   muffins   

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