How do you get gluten free muffins to rise?

Your gluten free flour plays big role in whether or not your muffins rise. Since there isn't gluten it helps if there is xanthan gum to make up in texture for being gluten free. You should also be using baking powder. A muffin recipe without baking powder is not going to rise very well. Some people may not mind, but I like a fluffy muffin with lots of the delicious top to drizzle frosting over.

How do I store gluten free muffins?

Since these homemade muffins don't have preservatives in them they won't last out on the counter very long. You can leave them in a sealed container for a couple of days on the counter, but then I highly suggest moving them to the fridge so they don't ruin.

How do you make gluten free muffins moist?

Your gluten free muffins being moist comes down to your wet ingredients. You need to have enough oils or eggs so they aren't dry. In this recipe I also added buttermilk so these muffins are super moist and fluffy. If you are making gluten free muffins that aren't moist trying adding a bit more butter, buttermilk, or applesauce. There is a fine line though! If you add too much you will lose the fluffiness of the muffins.

Gluten Free Apple Carrot Muffins

Name: Gluten Free Apple Carrot Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup Brown Sugar; 2 large Eggs; 1/2 cup Unsalted Butter, melted; 3/4 cup Buttermilk; 2 tsp. Vanilla Extract; 1 cup Apple, peeled, cored and finely chopped; 2/3 cup Carrot, shredded; 1/3 cup Dried Shredded Coconut; 2 cups Gluten Free Flour; 1 1/2 tsp. Ground Cinnamon; 3 tsp. Baking Powder; 1 1/2 tsp. Baking Soda; 1 tsp. Sea Salt

Description

These gluten free apple carrot muffins are soft, moist, and packed with shredded carrot and fresh apple. They taste just like carrot cake and come together in one bowl.

Ingredients

Scale

1 cup Brown Sugar
2 large Eggs
1/2 cup Unsalted Butter, melted
3/4 cup Buttermilk
2 tsp. Vanilla Extract
1 cup Apple, peeled, cored and finely chopped
2/3 cup Carrot, shredded
1/3 cup Dried Shredded Coconut
2 cups Gluten Free Flour
1 1/2 tsp. Ground Cinnamon
3 tsp. Baking Powder
1 1/2 tsp. Baking Soda
1 tsp. Sea Salt

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Instructions

Preheat your oven to 350 degrees.

Line a 12 muffin pan with liners and set aside.

In the bowl of your stand mixer combined the brown sugar and egg until blended. Then slowly pour in the melted butter while blending. Next pour in the buttermilk and vanilla. Blend to combine.

Add the finely chopped apple, shredded carrots and shredded coconut. Blend until just combined.

Add the gluten free flour, cinnamon, baking powder, baking soda and salt. Blend until just combined. Do not over blend! You want your batter to be light and fluffy.

Divide the batter between the cups of 12 muffin pan.

Bake at 350 degrees for 20 minutes or until the muffins are golden brown.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

If you want to drizzle frosting over the muffins mix 1 cup of powdered sugar with 1 tablespoon milk. Stir together until smooth and drizzle over each muffin.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Snacks
Method: Baking
Cuisine: American