Gluten-Free Muffin Recipe (One Base, Endless Flavours)
This one-bowl gluten-free muffin recipe is the ultimate base for any muffin flavour – soft, fluffy, and fool proof. Add berries, chocolate, or your favourite mix-ins for endless gluten-free muffin combinations. Perfect for lunchboxes and freezer prep.
Why You’ll Love These Gluten-Free Muffins
If you’ve ever baked gluten-free muffins that turned out dry, dense, or just plain disappointing, you’re not alone – and I promise, these aren’t those muffins.
This one-bowl recipe makes soft, golden muffins that actually stay fresh and fluffy the next day. They’re made with simple gluten-free pantry staples, come together fast, and work every time – no weird ingredients or waste.
Bake 6 large café-style muffins, 12 regular ones, or a batch of minis for lunchboxes. I love that I can change the mix-ins depending on what’s in the pantry – blueberries, choc chips, raspberries – or split the batter and make half-and-half flavours in one go.
You’ll love it because it’s:
- One simple base = endless muffin flavours
- Soft, tender, and never dry
- One bowl, no mixer, no fuss
- Freezer-friendly and lunchbox-approved
- Made with everyday gluten-free ingredients that just work
Ingredients You’ll Need
Here’s a quick look at why each ingredient is used, and what you can swap if needed:
| Ingredient | Amount | Why It’s Used | Substitutions/Notes |
| Eggs | 2 large | Structure and lift | For egg-free, use 2 flax eggs (2 Tbsp flax + 6 Tbsp water) |
| Neutral oil | ½ cup | Keeps muffins soft and moist | Melted butter for richer flavour |
| Plain yogurt (whole-milk) | 1 cup | Adds moisture and tenderness | Greek or dairy-free coconut yogurt |
| Lemon juice | 1 Tbsp | Helps lift and balance flavour | Vinegar (white or apple cider) |
| Vanilla extract | 2 tsp | Adds flavour depth | Almond, maple, or lemon extract |
| Brown sugar | ½ cup | Sweetness and keeps crumb soft | White sugar for lighter flavour |
| Gluten-free all-purpose/plain flour | 1¾ cups | Structure and texture | Add ¾ tsp xanthan gum if your blend doesn’t include it |
| Baking powder (gluten-free) | 1½ tsp | Main leavening for rise | Not required if using self-raising flour |
| Baking soda | ½ tsp | Works with yogurt and lemon juice for extra lift | Don’t omit! |
| Salt | ½ tsp | Balances flavour | Adjust to taste |
| Mix-ins of choice | 1 cup | Adds flavour and variety | Blueberries, raspberries, choc chips, apple, etc. |
How to Make Gluten-Free Muffins
Step 1: Preheat oven to 350°F (180°C). Line a 12-hole muffin tin with liners and lightly spray with oil.
Step 2: In a large bowl, whisk together 2 large eggs, ½ cup neutral oil, 1 cup plain yogurt, 1 tbsp lemon juice, 2 tsp vanilla extract and ½ cup brown sugar until smooth.
Step 3: Add 1¾ cups gluten-free all-purpose/plain flour , 1½ tsp gluten-free baking powder, ½ tsp baking soda and ½ tsp salt. Stir gently until just combined.
Step 4: Add your mix-ins of choice, and stir lightly to distribute.
Step 5: Divide evenly between muffin cups, filling to the top. Bake for 18 to 20 minutes (check at 18 minutes) or until golden and springy.
Step 6: Cool for 5 minutes in the pan, then transfer to a rack.
Gluten-Free Muffin Flavours
| Flavour | Add To Batter |
| Blueberry Muffins | 1 cup blueberries (fresh or frozen) |
| Raspberry & White Chocolate Muffins | ¾ cup raspberries + ¼ cup white chocolate chips |
| Chocolate Chip Muffins | 1 cup mini chocolate chips |
| Banana Muffins | ¾ cup mashed ripe banana (reduce yogurt to ½ cup) + ½ cup choc chips or nuts |
| Apple Cinnamon Muffins | 1 cup diced apple + ½ tsp cinnamon |
| Lemon Poppyseed Muffins | Zest of 1 lemon + 2 Tbsp poppyseeds |
💡 Use this base to create your own muffin combinations – it’s easy to mix and match depending on what you have at home.
Tips for Perfect Gluten-Free Muffins
- Spray muffin liners lightly with oil – gluten-free batters can stick more than regular ones.
- Don’t overmix – it’s the fastest way to make muffins heavy.
- For an even softer crumb, rest the batter for 10 minutes before baking.
- Split the batter! Halve it into two bowls and add ½ cup different mix-ins to each – perfect for variety in lunchboxes or to keep things interesting.
- To get that bakery-style dome, you can bake at 400°F (200°C) for 5 minutes, then reduce to 350°F (180°C) for the remaining 12 to 14 minutes.
Gluten-Free Muffin Toppings & Upgrades
| Topping | How to Add It |
| Raw sugar sprinkle | Add a light sprinkle before baking for crunch and shine |
| Crumble topping | Mix 2 Tbsp butter, 2 Tbsp brown sugar, and 3 Tbsp GF flour until crumbly – scatter on top |
| Drizzle | Whisk ½ cup powdered sugar + 1 Tbsp milk for a simple glaze |
| Mini choc chips | Sprinkle a few on top before baking for that bakery look |
| Coconut crunch | Add shredded coconut before baking for a golden finish |
How to Store & Freeze Muffins
- Room temperature: Store in an airtight container lined with paper towel (top and bottom) for up to 2 days.
- Freezer: Wrap individually and freeze for up to 2 months.
- Lunchboxes: Defrost perfectly by recess when packed frozen in the morning.
Troubleshooting Gluten-Free Muffins
Flat muffins?
Check that your baking powder is fresh and oven is fully preheated.
Dry texture?
Too much flour or overmixing – cup and level your flour and only stir the batter gently.
Gummy centre?
Bake a few minutes longer, or check that your flour blend does include xanthan gum.
💛 Gluten-Free Muffin Recipes You’ll Love Next:
- Gluten-Free Blueberry Muffins
- Gluten-Free Raspberry and White Chocolate Muffins
- Gluten-Free Banana Muffins
- Gluten-Free Banana Chocolate Chip Muffins
- Gluten-Free Lemon Poppyseed Muffins
- Gluten-Free Apple Cinnamon Muffins
- Gluten-Free Chocolate Muffins
- Gluten-Free Chocolate Chip Muffins
Gluten-Free Muffin Recipe (One Base, Endless Flavours)
Equipment
- Mixing bowl
- Muffin baking tray
- Oven
Ingredients
Wet Ingredients:
- 2 large eggs
- ½ cup neutral oil (vegetable, canola, or light olive)
- 1 cup plain yogurt (whole-milk)
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- ½ cup brown sugar
Dry Ingredients:
- 1¾ cups gluten-free all-purpose/plain flour (check xanthan gum is included, otherwise you will need to add ¾tsp xanthan gum)
- 1½ tsp gluten-free baking powder
- ½ tsp baking soda
- ½ tsp salt
Gluten-Free Mix Ins:
- 1 cup mix-ins of choice (blueberries, raspberries, choc chips, diced apple, etc.)
Instructions
- Preheat oven to 350°F (180°C). Line a 12-hole muffin tin with liners and lightly spray with oil.
- In a large bowl, whisk together 2 large eggs, ½ cup neutral oil, 1 cup plain yogurt, 1 tbsp lemon juice, 2 tsp vanilla extract and ½ cup brown sugar until smooth.
- Add 1¾ cups gluten-free all-purpose/plain flour , 1½ tsp gluten-free baking powder, ½ tsp baking soda and ½ tsp salt. Stir gently until just combined.
- Add your mix-ins of choice, and stir lightly to distribute.
- Divide evenly between muffin cups, filling to the top.
- Bake for 18 to 20 minutes (check at 18 minutes) or until golden and springy.
- Cool for 5 minutes in the pan, then transfer to a rack.
Recipe Notes:
Approximate baking times:
- 🧁 12 standard muffins: 18-20 minutes
- 🧺 6 large café-style muffins: 23-26 minutes
- 🎉 24 mini muffins: 11-13 minutes
Storage:
Store muffins in an airtight container lined with paper towel (top and bottom) for up to 2 days, or freeze individually for up to 2 months.
Variety tip:
Halve the batter into two bowls and add ½ cup different mix-ins to each – great for variety in lunchboxes or to keep everyone happy!
💛 Flavour Variations (for 1 batch / 12 muffins)
Blueberry Muffins:Add 1 cup fresh or frozen blueberries (no need to thaw). If using frozen, toss in 1 teaspoon gluten-free flour to prevent streaking. Raspberry & White Chocolate Muffins:
Add ¾ cup raspberries (fresh or frozen) + ¼ cup white chocolate chips. Chocolate Chip Muffins:
Add 1 cup mini or regular gluten-free chocolate chips. Sprinkle a few extra on top before baking. Banana Chocolate Chip Muffins:
Add ¾ cup mashed ripe banana + ¾ cup chocolate chips. Reduce yogurt to ½ cup. Apple Cinnamon Muffins:
Add 1 cup finely diced apple + ½ teaspoon ground cinnamon. Optional: sprinkle tops with raw sugar before baking. Lemon Poppyseed Muffins:
Add zest of 1 lemon + 2 tablespoons poppyseeds. Optional: drizzle with lemon glaze once cooled (powdered sugar + lemon juice). Double Chocolate Muffins:
Replace ¼ cup of the flour with unsweetened cocoa powder + add ¾ cup chocolate chips.
Nutrition Information:
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