This is my go-to gluten-free muffin recipe! The gluten-free muffin base makes such a delicious muffin with a lovely texture and full of vanilla flavor. This makes it so versatile with any mix-in of your choice! We most often will use mini chocolate chips because those are the boys favorite.

Story Snippet

I was born into a family in which females reigned and outnumbered my father greatly. Though he was the King of the house and doted on by all, he still had to endure wild hormones and an abundance of menstrual cycles and the bathroom sink always getting clogged with hair. All endured with grace.

I am 1 of 4 sisters, and of the four, I was the most “girly”. My clothes matching matter, my hair mattered, I would play tea party and school with Felicity, my American Girl doll, for hours. I loved dress up and all the pretty little things. So imagine my surprise and delight, still to this day, that God would bless me with THREE beautiful, rambunctious, energetic, loud, messy, imaginative, busy, tenderhearted boys. A surprise and delight, and the best gift I could have received.

My motherhood is growing and changing right alongside my growing and changing little boys. It has empowered me. Graced me with unconditional love. It challenges me. It makes life sweet. It illuminates the ugly parts of my heart that need tending to. It draws me to the important things in life. In many ways, raising boys is still a conundrum to me, but I found myself falling more and more in love with the way God has uniquely designed them, and how beautifully He orchestrated their lives crossing over into mine.

This recipe is one I will make long after the boys are grown and off on life’s adventures. When my house is less messy, and much quieter, and my heart is a little lonely, I will make these muffins. Because my boys have always loved them and devoured them. Hence why the recipe makes 24.

Gluten-Free Muffin Base Recipe

As a busy working mom, feeding hungry mouths with homemade food is always a priority. This gluten-free muffin base recipe is a lifesaver, yielding soft and moist muffins that can be customized with endless mix-in options. It makes a big batch of 24 muffins, perfect for stocking up for the week. The versatile batter can be divided to create different varieties in one go, making it an ideal solution for grab-and-go breakfasts paired with bacon or sausage.

What You Will Love About this Recipe

Big Batch: This recipe makes 24 muffins, ensuring you have enough to last the entire week.
Soft Texture: The muffins are incredibly soft and tender.
Versatility: The base recipe pairs well with various mix-ins, allowing for endless flavor combinations.
Flavor: The vanilla cupcake-like flavor serves as a perfect canvas for your favorite add-ins.
Variety: You can easily divide the batter to create two different muffin varieties at once.

Ingredients

gluten-free flour blend (I used my blend for higher protein, but any all-purpose flour like Bob’s Red Mill or King Arthur’s will work)
baking powder
baking soda
guar gum (omit if your flour blend contains a binder like xanthan gum)
salt
eggs
butter, melted
avocado oil
whole milk yogurt (you could substitute sour cream)
dark brown sugar
maple syrup
milk
vanilla extract

Instructions

Preheat and Prep: Preheat your oven to 425°F (220°C) and line two muffin pans with parchment paper liners.
Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
Wet Ingredients: In a stand mixer fitted with a paddle attachment, mix together the eggs, dark brown sugar, maple syrup, yogurt, milk, and vanilla extract until well combined.
Combine Ingredients: Turn the mixer to low speed and gradually add the dry ingredients to the wet mixture, blending until the flour is fully incorporated.
Add Fats: With the mixer on medium-low speed, slowly add the melted butter to the batter. Mix until the butter is fully incorporated, then turn off the mixer.
Mix-Ins: Fold in 2 1/2 cups of your favorite mix-ins such as berries, mini chocolate chips, or nuts. Alternatively, divide the batter into two bowls and add different mix-ins to each for variety.
Fill Muffin Tins: Using a scoop or spoon, fill each muffin cups about 3/4 of the way full with batter.
Bake: Place the muffin pan or pans in the oven and bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for an additional 15 minutes, checking them at the 10-minute mark to avoid overbaking.
Cool and Enjoy: Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack or cooling rack to cool completely. Enjoy your delicious homemade muffins!

Mix-In Options

Gluten-Free Blueberry Muffins: Add the lemon zest and lemon juice of one lemon to the batter and fold in frozen or fresh blueberries. Sprinkle sugar on top of each muffin before baking.
Cranberry Orange Muffins: Add the zest and juice of one orange to the batter and fold in fresh or dried cranberries for a tangy twist.
Chocolate Chip Muffins: Fold in mini chocolate chips for a classic, kid-approved flavor.
Apple Cinnamon Muffins: Peel and dice apples, then fold them into the batter along with a teaspoon of cinnamon. Top with a crumble mixture before baking for an extra treat.

Storage

These muffins can be stored in a muffin jar at room temperature for up to 2 days. However, since this recipe makes a large batch, I prefer to store them in the refrigerator to keep them fresh for longer. On Sunday, I make a batch of these muffins and breakfast burritos for easy breakfasts during the week. Wrap the muffins individually in plastic wrap and store them in a bin in the refrigerator. They will last up to a week, making mornings much smoother! You could also store in an airtight container!

Tips for Success

Measure Accurately: When baking, precision is key. Ensure you measure your ingredients accurately, especially the flour. Spoon the flour into your measuring cup and level it off with a knife for the best results.
Don’t Overmix: Overmixing the batter can lead to dense muffins. Mix just until the dry ingredients are incorporated into the wet ingredients.
Room Temperature Ingredients: Using room temperature eggs and yogurt helps create a smoother batter and ensures even baking.
Test for Doneness: Use a toothpick to test the muffins for doneness. Insert it into the center of a muffin; if it comes out clean or with a few crumbs, the muffins are ready.
Cooling: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to remove from the liners.

Conclusion

This gluten-free muffin base is a versatile and reliable recipe that makes baking from scratch easy and enjoyable. The soft texture and vanilla flavor make it a family favorite, and the ability to customize each batch with different mix-ins ensures there’s always something new to try. Whether you’re preparing for a busy week or just looking to stock up on homemade snacks, this muffin recipe is sure to become a staple in your kitchen. Enjoy the convenience and satisfaction of feeding your family delicious, homemade muffins that are perfect for any time of day.

?See the recipe card below! It’s sure to be a new family favorite!