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Gluten-Free Muffins (Endless Mix-Ins!)

These fluffy and tender gluten-free muffins are incredibly versatile and easy to make. With a balanced flour blend, yogurt for moisture, and endless mix-in options, they rise beautifully without becoming dense. Perfect for breakfast, snacks, or meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Bakery, Breakfast, Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups gluten-free 1:1 baking flour Dry Ingredients
  • ½ cup almond flour (or ⅓ cup extra gluten-free 1:1 flour) Dry Ingredients
  • 1 ½ teaspoons baking powder Dry Ingredients
  • ½ teaspoon baking soda Dry Ingredients
  • ½ teaspoon kosher salt Dry Ingredients
  • ¼ teaspoon ground nutmeg Dry Ingredients
  • 2 large eggs Other Ingredients
  • ⅔ cup sugar Other Ingredients
  • ½ cup vegetable oil or melted coconut oil Other Ingredients
  • 1 Tablespoon lemon juice Other Ingredients
  • 1 cup whole-milk plain yogurt (not Greek) Other Ingredients
  • 1 cup mix-ins (fruit, chocolate chips, nuts, etc.) Other Ingredients
  • Optional: 2 Tablespoons raw sugar for topping

Equipment

  • 12 cup muffin pan
  • Paper liners
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Wire cooling rack

Method
 

  1. Preheat oven to 425 °F (218 °C). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together all dry ingredients.
  3. In another bowl or stand mixer, beat eggs and sugar until light and fluffy (about 5 minutes).
  4. Slowly add oil while mixing on low. Stir in lemon juice.
  5. Add ⅓ of the dry mixture, then half the yogurt. Repeat until combined.
  6. Fold in your mix-ins gently with a spatula.
  7. Divide batter evenly into muffin cups. Add raw sugar topping if desired.
  8. Bake at 425 °F for 10 minutes, then reduce heat to 375 °F (190 °C) and bake 10–15 more minutes.
  9. Cool in pan 5 minutes, then transfer to wire rack.

Notes

  • Use a high-quality gluten-free flour blend with xanthan gum.
  • Don’t exceed 1 cup mix-ins to keep muffins structured.
  • Oil provides a lighter crumb than butter in gluten-free baking.
  • Whole-milk yogurt adds moisture and tenderness.