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.

magdalenas de pueblo sin gluten

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


Gluten free and dairy free muffins
  1. Cinnamon and sugar on top
    For a slightly crunchy top layer, sprinkle some cinnamon sugar on top of each muffin batter before baking.
  2. 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.
  3. 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

You can serve the muffins with a little jam or chocolate.

Gluten free and dairy free muffins

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).

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.

magdalenas de pueblo sin gluten ni lactosa

FAQ

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.

Find more sweet recipes

Pin it for later

Gluten free and dairy free muffins

Check out the video to see how easy it is to make these Gluten free basic muffin recipe

magdalenas de pueblo sin gluten

Gluten free basic muffin recipe

Yield: 18
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Easy and basic glutenfree and dairy free muffin recipe

Ingredients

  • 6 eggs
  • 1 cup white sugar (200 gr)
  • 1 cup +1/2 cup rice flour (260gr)
  • 1 cup oil (250 ml)
  • 1 lemon zest
  • 1 teaspoon salt
  • 1 sachet of baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon of cinnamon powder for sprinkling
  • 1 tablespoon white sugar for sprinkling

Instructions

  1. Add the eggs, sugar and lemon zest in a bowl. Beat very well for 5-10 minutes.
  2. Add the oil and continue beating.
  3. Add the remaining dry ingredients: flour, baking powder, baking soda, xanthan gum and salt. Beat well until the flour is well incorporated and pour the batter into the muffin tins.
  4. Fill each muffin tin almost to the top, leaving about 1 cm empty (watch the video to see it well).
  5. Place the muffins in the fridge for 15-30 minutes, then preheat the oven to 180ºC.
  6. In a bowl, add 1-2 tablespoons of white sugar and a teaspoon of cinnamon. Mix well and sprinkle some on each muffin.
  7. Bake the muffins (cold) for about 15-20 minutes at 180ºC.
  8. Take out the muffins when they are golden brown and cooked.

Notes

  • If you want large muffins, place the muffins in the refrigerator and let them rest for 15-30 minutes before baking. If you bake the muffins with the cold batter, they will rise much more during baking and be quite large. Due to the temperature difference, when you put the cold muffins in the hot oven, they rise much more at once.
  • For flatter muffins, bake the muffins immediately after making the batter (without chilling in the refrigerator).

Skip to Recipe