Gluten Free Muffins

Delicious, warm, and fluffy bakery style gluten free muffins that are simple to make. Use any add ins you like!

I love muffins, especially those big fluffy ones from the bakery, and let me tell you – this gluten free recipe comes SO close to those delicious nostalgic muffins of my past. Is there anything better than walking past a bakery with all of those fresh baked treats? I like to think I would love to work in a bakery but I also know that I could not resist the temptation to eat everything, fresh baked bread is my absolute favorite thing in this world. I guess it is one of those things that you would get used to the longer that you work there, but I make homemade goods and bread all the time and I still need to eat it when it is still warm out of the oven. One of the simple pleasure’s in life.

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INGREDIENTS YOU NEED

3 large eggs room temperature, beaten
3/4 cup buttermilk room temperature
1/2 cup unsalted butter melted
1 1/2 tsp vanilla extract
2 cups 1:1 gluten free flour with xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp sugar
6 tbsp brown sugar

Optional:

1 cup add ins of your choosing, ie. chocolate chips, nuts, fruit.

Instructions To Make Gluten Free Muffins

Preheat your oven to 350 degrees F, line a 12 cup muffin tin with muffin liners and set aside.
In a medium bowl, mix your beaten eggs, buttermilk, butter, and vanilla extract until combined. Set aside.
In a separate large bowl, whisk together your gluten free flour, baking powder, baking soda, and both sugars until combined. Make sure to break any brown sugar clumps.
Pour your buttermilk mixture into your flour mixture. Mix until JUST combined. Mix in any add ins if you are using any.
Fill your muffin liners 3/4 full with your muffin batter, and bake for 18-20 minutes or until a toothpick inserted into the middle of a muffin comes out almost clean.
Allow to cool in the pan for 10-15 minutes and then transfer to a wire cooling rack to fully cool and enjoy!