Gluten-Free Muffins: Moist and Fluffy Every Time

Good gluten-free muffins come down to three things: enough moisture, a rest for the batter, and not overbaking.

Let the batter rest 20 to 30 minutes before it goes in the oven. GF flours are thirsty. The rest lets them hydrate, which kills the gritty texture that ruins so many gluten-free muffins. The batter will thicken as it sits. That is what you want.

Use oil or melted butter rather than creamed butter for a tender crumb. Add moisture where you can: yogurt, sour cream, mashed banana, or applesauce all work. Blueberries pull double duty because they burst and dot the crumb with juice.

Fill the cups nearly full. GF muffins do not dome as aggressively as wheat ones, so a fuller cup gives you a nicer top. Bake at 375F and start checking at 18 minutes. A toothpick with moist crumbs means done. Cool them in the pan for 5 minutes, then move to a rack. They firm up as they cool.

Try these blueberry muffins first: gluten-free blueberry muffins.

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