DifficultyIntermediate

We took over 250 of these muffins to a gluten free walk, thinking there would be plenty. Boy, were we wrong! These were the favorite! This basic recipe has several variations: blueberry, chocolate chip, cinnamon and sugar or any other muffin you can think of. They freeze really well, and best of all, you can't tell by the taste that they are gluten free!

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Yields1 Serving
Cook Time25 minsTotal Time45 mins
 2 tsp baking powder
 ¼ tsp salt
 ¾ tsp xanthan gum
 ½ cup butter or margarine
 1 cup granulated sugar
 2 large eggs
 1 tsp vanilla
 ½ tsp lemon juice
 ½ cup sour cream
 ½ cup milk
Topping
 1 tbsp granulated sugar
 ¼ tsp ground nutmeg
1

Preheat oven to 375°. Grease muffin pans (12 - 18 regular or 24 mini muffins).

2

In a bowl whisk together, Flour, baking powder, salt, and xanthan gum. Set aside.

3

Using an electric mixer, whip the butter until creamy. Add the sugar and beat until pale and fluffy. Add eggs one at a time, beating well after each. Add vanilla, lemon juice and sour cream. Mix until incorporated.

4

With a rubber spatula, fold half the flour, then half the milk, into the butter mixture. Repeat until all the flour and milk have been used. Divide batter into the muffin cups, filling them ¾ full. For the topping, combine the sugar and nutmeg, and sprinkle on each muffin.

5

Bake 15-20 minutes for mini muffins and 25-30 minutes for regular muffins.

6

After baking the muffins should be golden brown and springy to the touch. Loosen the edges of the muffins from the pan with a knife and allow to cool in pan for 5 minutes. Serve warm or store in an airtight container.

Category

Ingredients

 2 tsp baking powder
 ¼ tsp salt
 ¾ tsp xanthan gum
 ½ cup butter or margarine
 1 cup granulated sugar
 2 large eggs
 1 tsp vanilla
 ½ tsp lemon juice
 ½ cup sour cream
 ½ cup milk
Topping
 1 tbsp granulated sugar
 ¼ tsp ground nutmeg

Directions

1

Preheat oven to 375°. Grease muffin pans (12 - 18 regular or 24 mini muffins).

2

In a bowl whisk together, Flour, baking powder, salt, and xanthan gum. Set aside.

3

Using an electric mixer, whip the butter until creamy. Add the sugar and beat until pale and fluffy. Add eggs one at a time, beating well after each. Add vanilla, lemon juice and sour cream. Mix until incorporated.

4

With a rubber spatula, fold half the flour, then half the milk, into the butter mixture. Repeat until all the flour and milk have been used. Divide batter into the muffin cups, filling them ¾ full. For the topping, combine the sugar and nutmeg, and sprinkle on each muffin.

5

Bake 15-20 minutes for mini muffins and 25-30 minutes for regular muffins.

6

After baking the muffins should be golden brown and springy to the touch. Loosen the edges of the muffins from the pan with a knife and allow to cool in pan for 5 minutes. Serve warm or store in an airtight container.

Gluten Free Basic Muffin Mix