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Gluten-Free Muffin Recipe (One Base, Endless Flavours)

From this simple gluten-free muffin base recipe you can create endless flavour combinations your family will love - all made from the same easy, one-bowl batter.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Gluten-Free Snack
Cuisine: Gluten-Free Family
Keyword: Gluten-Free Muffins
Servings: 12 muffins
Calories: 199kcal

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.

Notes

If your gluten-free flour blend doesn’t include xanthan gum, add ¾ teaspoon xanthan gum to the dry ingredients. This helps bind the batter and prevents the muffins from crumbling.

Approximate baking times:

  • 🧁 12 standard muffins: 18-20 minutes
  • 🧺 6 large café-style muffins: 23-26 minutes
  • 🎉 24 mini muffins: 11-13 minutes
Every oven varies slightly, so start checking a couple of minutes before the lower time - muffins are ready when the tops spring back when lightly pressed.

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

Calories: 199kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 218mg | Potassium: 56mg | Fiber: 2g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg