Enjoy my new recipe of Gluten free and dairy free muffins. These gluten-free muffins are very easy to make and are very fluffy. These muffins are made with rice flour, eggs, oil and sugar, you don’t need any dairy products.
A good muffin needs to be very fluffy and very high. In this recipe, I’ll show you how to make Gluten free and dairy free muffins and give you a few tips on how to get them extra high and fluffy.
These muffins only need a few ingredients and are really easy to make. You just need flour, eggs, sugar, oil and yeast. If you want to give them a more special flavor, you can add lemon zest and cinnamon powder, but that’s up to your taste.
If you don’t want the muffins to be high and round and you prefer them flat, I’ll show you how to do that in the step-by-step. Sometimes it’s better to flatten the muffins so they don’t rise too much and you can decorate them with a frosting and make cupcakes.
TIPS to make Gluten free and dairy free muffins
Here are some tips
- Cinnamon and sugar on top
For a slightly crunchy top layer, sprinkle some cinnamon sugar on top of each muffin batter before baking.
- Whisk the sugar and eggs together well
Beat the sugar and eggs in a bowl for about 5 minutes. Beat until the batter rises and you get a fluffy, white consistency. This will make the muffins soft and airy.
- For tall muffins and round muffins
It’s important that you chill the batter before baking. Once you’ve poured the raw batter into the muffin tins, place them in the refrigerator for 15 to 30 minutes to chill the batter. Then bake them in a preheated oven at 180ºC.
If you want tall muffins, chill the batter in the fridge for 15-30 minutes. If you want flat muffins, bake them right after making the batter (without chilling them).
How to prepare these Gluten free basic muffin recipe
All the ingredients to bake Gluten free and dairy free muffins
- Gluten-Free Flour. I used white rice flour for these gluten-free muffins. If you don’t have that, you can grind the rice in a Thermomix until it becomes flour. If you want to make this recipe with gluten you can use regular wheat all-purpose flour.
- White sugar. I used white sugar, but you can also use cane sugar or brown sugar. If you want to reduce the amount of sugar, you can substitute honey for a small portion of the sugar.
- Baking powder and baking soda. In order for the muffins to rise during baking, it is essential that you add baking soda and baking powder. If you combine both ingredients, you will get a very fluffy dough.
- Xanthan Gum. To get muffins with a good texture and crumb, it is necessary to add a binder (a gluten substitute) like Xanthan gum. If you don’t have xanthan gum, you can replace it with psyllium husks, and if you don’t have either ingredient, you can omit the xanthan gum. In this recipe, xanthan gum is not as important as in bread or pizza dough. Although it is not essential, it helps a lot to get a good crumb.
- Eggs. To make gluten-free muffins very fluffy and tall, it’s important to add lots of eggs. The well-beaten eggs, along with the sugar, make the batter extra fluffy and tall.
- Add cinnamon and lemon zest for more flavor.
- Oil. You can use mild olive oil, sunflower oil, or even coconut oil if you like. In my case, I used sunflower oil, but ideally, you should use mild olive oil as it is much healthier than sunflower oil.
You can serve the muffins with a little jam or chocolate.
Step by step to prepare these Gluten free and dairy free muffins
The preparation of these gluten free muffins is straightforward and quick.
First, add the 6 eggs, white sugar and lemon zest to a large bowl. Beat very well for about 5-10 minutes until you have a fluffy white batter doubled in volume.
Once you have a fluffy batter, add the oil and keep beating.
Add the remaining dry ingredients: flour, baking powder, baking soda, xanthan gum and salt. Whisk well until the flour is well incorporated and pour the batter into muffin tins.
Fill each muffin tin almost to the top, leaving about 1 cm (watch the video to see it well).
- If you want large and tall muffins, place the muffins in the refrigerator and let them rest for 15-30 minutes before baking. Baking the muffins with the cold batter will rise much more during baking and be quite tall. Due to the temperature difference, when you put the cold muffins in the hot oven, they rise much more at once.
- For flatter muffins (to decorate them as cupcakes), bake the muffins immediately after making the batter (without chilling in the refrigerator).
Add 1-2 tablespoons of white sugar and a teaspoon of cinnamon in a bowl. Mix well and sprinkle some on each muffin.
Bake the muffins for 15-20 minutes at 180ºC in a preheated oven *.
*Baking time may vary depending on your oven. Take the muffins out when you see that they are golden brown and when you poke them with a chopstick, the chopstick comes out clean.
Let the muffins cool before serving.
Can I freeze the muffins?
Yes, you can freeze them if they are already baked. To do this, bake the muffins and let them cool. Once they are cool, put them in a plastic bag or a Tupper and you can freeze them.
Can the lemon zest be replaced with another ingredient?
Yes, the lemon zest just adds a little flavor to the batter. You can use orange zest, vanilla essence or honey instead.
If you want to make the muffins gluten-free, you can use wheat all purpose flour.
Can I substitute xanthan gum?
Yes, you can substitute psyllium husks for the xanthan gum. Xanthan gum is not essential in this recipe, it just helps to get a better crumb. If you don’t have xanthan gum, you can omit it from the dough, but keep in mind that the texture of the crumb will be slightly different.
Can I substitute oil for butter?
Yes, you can substitute oil for butter, but keep in mind that the texture of the muffins may change a bit. Maybe the batter will be a little “heavier” and have less air than if you use oil.
You will get 18 muffins with this recipe. If you don’t want that many muffins, you can adjust the amounts.
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