FeaturesAugust/September 2017 Issue

Marvelous Gluten-Free Muffins

These decadent gluten-free muffins are as easy to make as they are to love!

Muffins are a delicious way to showcase summertime bounty. Any time you can slip fresh fruit or vegetables into a favorite food without the kids noticing, it’s a definite plus. So we created a basic muffin recipe and tweaked it in four different ways to highlight the season’s produce. And then, as a bonus, we created an indulgent Chocolate Raspberry Dessert Muffin for a special treat.

gluten free muffins

Portia Bayer

Top to bottom: Zucchini Muffin with Cardamom Streusel, Chocolate Raspberry Dessert Muffin, Apple Carrot Muffin with Coconut & Walnut Topping

You can find recipes for the various glazes and toppings that pair with these fabulous muffins at the bottom of this page. Mix and match them with different muffins for an over-the-top tasting party!

Zucchini Muffins

Prep: 20 minutes
Bake: 15–18 minutes

gluten free zucchini muffin

Portia Bayer

MAKES 12 MUFFINS.

These gluten-free zucchini muffins offer a delicious way to get vegetables into your diet! For a healthier muffin, skip the sweet topping mentioned. This recipe can be made egg-free; see instructions.

Chocolate Raspberry Dessert Muffins

Chocolate Raspberry Dessert Muffins

Portia Bayer

Prep: 15 minutes
Bake: 15–18 minutes

MAKES 12 MUFFINS.

Let these decadent gluten free dessert muffins cool before eating to avoid burning your mouth on the molten raspberry filling. This recipe can be made egg-free; see instructions. To reduce the calories a bit, enjoy them without the topping.

Apple Carrot Muffins

Prep: 20 minutes
Bake: 15–18 minutes

MAKES 12 MUFFINS.

For the best flavored gluten free apple muffins, use Granny Smith apples. For a healthier gluten-free muffin, skip the topping. They will still be great! This recipe can be made egg-free; see instructions.

gluten free muffins

Portia Bayer

Banana Blueberry Muffins

Prep: 20 minutes
Bake: 15–18 minutes

MAKES 12 MUFFINS.

Lemon Blueberry Muffins

Portia Bayer

This gluten-free recipe combines two timeless baking fruits, banana and blueberry, into one incredible muffin. Get creative with your toppings! Or, for a healthier muffin, skip the topping. This recipe can be made egg-free; see instructions.

Lemon Blueberry Muffins

Prep: 20 minutes
Bake: 15–18 minutes

MAKES 12 MUFFINS.

If fresh blueberries aren’t available, use frozen berries (unthawed). Toss blueberries in gluten-free flour blend before adding them to the batter. For a healthier muffin, skip the glaze. This recipe can be made egg-free; see instructions.


Apple Carrot with Coconut Walnut Topping

Portia Bayer

Coconut Walnut Topping

Gluten-Free Muffin Toppings

A tasty topping and a special presentation can transform a muffin from ordinary to extraordinary.

Streusel Topping

MAKES ABOUT 1½ CUPS.

This basic recipe is versatile. The optional xanthan gum helps the streusel hold together.

1 cup Rebecca’s Gluten-Free Flour Blend or all-purpose flour blend of choice
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
¼ teaspoon xanthan gum, optional
1/8 teaspoon fine sea salt
6 tablespoons unsalted cold butter, diced, or dairy-free alternative, diced

Place flour blend, sugar, cinnamon, xanthan gum and salt in a medium bowl.

Toss in the butter. Using you fingertips, pinch butter into dry ingredients until evenly distributed to create a sandy texture. Add other options, if using.

For Cardamom Streusel Topping, replace 1 teaspoon ground cinnamon with 1 teaspoon ground cardamom.

For Coconut & Walnut Topping, add 1/3 cup shredded coconut and 1/3 cup chopped lightly toasted walnuts, other nuts or seeds in step 2 after distributing the butter throughout the dry ingredients.

Each tablespoon contains 57 calories, 3g total fat, 2g saturated fat, 0g trans fat, 8mg cholesterol, 13mg sodium, 7g carbohydrate, 0g fiber, 3g sugars, 0g protein, 5Est GL.

Cinnamon-Sugar Topping

MAKES ABOUT 1 CUP.

1 cup sugar of choice
1 tablespoon ground cinnamon, more to taste

Place sugar and cinnamon in a small bowl. Whisk to combine ingredients.

Each teaspoon contains 16 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 0mg sodium, 4g carbohydrate, 0g fiber, 4g sugars, 0g protein, 3Est GL.

Lemon Glaze

MAKES ½ CUP.

Drizzle this glaze over fresh-baked muffins while they’re still cooling.

1/2 cup confectioners’ sugar
2 tablespoons lemon juice

Sift confectioners’ sugar into a small mixing bowl.

Whisk in the lemon juice. If glaze is too thick, add more lemon juice a little at a time until desired consistency is reached. If it’s too thin, add more confectioners’ sugar.

Each tablespoon of glaze contains 30 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 0mg sodium, 8g carbohydrate, 0g fiber, 7g sugars, 0g protein, 5Est GL.

Contributor Rebecca Reilly is a chef, expert baker and cooking instructor. She is the author of Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods (Simon & Schuster).

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