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gluten free muffins

gluten free muffins
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These gluten-free muffins are a game-changer: unbelievably easy to make, quick to prepare, and boast an incredibly moist and tender crumb. They offer a subtle sweetness and are highly versatile, allowing for customization with various add-ins, making them perfect for any occasion or dietary preference.

Ingredients

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2 cups Gluten-Free All-Purpose Flour Blend
½ cup Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
2 Large Eggs
¾ cup Whole Milk
½ cup Unsalted Butter, melted
1 teaspoon Vanilla Extract
½ cup Optional: Chocolate Chips, Berries, etc.

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or generously grease it
  2. In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, and salt until evenly distributed
  3. In a separate medium bowl, whisk the eggs until light and frothy. Add the milk, melted butter, and vanilla extract, and whisk until well combined
  4. Pour the wet ingredient mixture into the dry ingredients. Gently fold them together with a spatula until just combined. Do not overmix; a few lumps are fine. If adding optional mix-ins like chocolate chips or berries, gently fold them in now
  5. Divide the batter evenly among the 12 prepared muffin cups, filling almost to the brim for high muffin tops
  6. Place the muffin pan into the preheated oven. Bake for 5 minutes at 400°F (200°C)
  7. Without opening the oven door, reduce the oven temperature to 375°F (190°C). Continue to bake for another 15-18 minutes, or until a wooden skewer inserted into the center comes out clea
  8. Remove the muffins from the oven. Let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely

Notes

Use a good quality gluten-free all-purpose flour blend that contains xanthan gum. If your blend does not contain xanthan gum, add ½ teaspoon to the dry ingredients.

Do not overmix the batter; mix only until the wet and dry ingredients are just combined to avoid tough muffins.

Ensure eggs and milk are at room temperature for better incorporation and rise.

The initial high heat (400°F) for the first few minutes creates a rapid rise and beautiful domed tops.

Measure flour by weight (grams) if possible, or spoon into measuring cup and level off to prevent dry muffins.

For optimal freshness, store completely cooled muffins in an airtight container at room temperature for up to 3 days. Avoid refrigeration.

Muffins freeze well for up to 3 months. Freeze individually on a baking sheet first, then transfer to a freezer-safe bag.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-muffins/