Muffins / Quick Breads – My Gluten Free Cucina

Gluten Free Orange Cream Muffins

These lightly spiced muffins are made with Mandarin orange puree (a/k/a Clementines, Cuties, Halos). The addition of sour cream keeps them extra moist, while a dash of cinnamon, nutmeg and cardamom provides that autumn spice profile.

I created the recipe when I bought a big bag of clementines and was looking for ways to use them up. But the muffins turned out SO good that I will make them over and over again, they are truly out of this world! I made them in a six-cup muffin tin for BIG, bakery sized muffins. 🍊

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Ingredients:

Dry Ingredients

250 g. gluten free all purpose flour (I used Better Batter Original Blend)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cardamom

Wet Ingredients

2 mandarin oranges, zested, peeled and pureed (about 3/4 cup)
1/4 cup sour cream
2 eggs
2/3 cup sugar
1/4 cup canola oil
1/2 cup milk (I used 2%)
1 tbsp. melted butter for brushing
cooking spray

Preparation:

Whisk together the dry ingredients in one bowl.

Zest the oranges and set aside (you will have about 1 tsp. zest).

Peel the oranges and puree (you will have about 3/4 cup).

Whisk together the orange puree, all other wet ingredients and the reserved zest.

Combine the wet and dry ingredients with a dough whisk or spatula, just until moistened and let it rest for 5 minutes.

Coat a six-cup muffin tin with cooking spray. Spoon the batter evenly into the six cups (fill to the top). Smooth them out with a small silicone spatula. Rest for 10 minutes while you preheat the oven.

Bake at 400º for 23 minutes or until a toothpick inserted in the middle comes out clean. Brush the tops with melted butter.

Remove from the pan and cool on a rack. Muffins can be frozen once they have cooled completely.

Notes ♪♫ If you prefer a smaller muffin, you can use a 12-cup muffin tin and reduce the baking time to 20 minutes.

Gluten Free Banana Bread

Gluten Free Banana Bread was one of my very first posts when I started this blog in 2018. After 8 years, it was definitely in need of an update. Not only am I a better photographer, but I also like to think I’m a better baker. 😉

Looking back at life before my Celiac diagnosis, making a quick bread was so second nature to me. I could throw one together without a recipe!

Today things are different of course, but I still love a good quick bread and there are now some very high-quality, gluten free all-purpose flour blends to work with.

I promise, this moist, gluten free loaf will make you smile. It is SO good and best of all it tastes just like a classic banana bread.

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Ingredients:

260 g. gluten free all-purpose flour (2 cups)
2 tsp. xanthan gum (omit if your flour already contains)
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cardamom
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 stick of room temperature butter, cubed
1 cup mashed bananas (2 small)
1/3 cup ricotta
2 large eggs
1 tsp. vanilla extract

Preparation:

Preheat the oven to 350º. Line a 9 x 5″ loaf pan (1.25 lb.) with parchment paper (do this, you’ll thank me later).

Whisk together the dry ingredients, flour through cardamom. In the bowl of a stand mixer with the paddle attachment, beat together the sugars and the cubed butter. Add the eggs, vanilla, bananas and ricotta.

Finally add the dry ingredients and beat until smooth.

Transfer to the prepared loaf pan and use a wet spatula to smooth the top out.

Bake for 1 hour and check the center with a toothpick. The top should be nice and golden brown.

Cool in the pan for 10 minutes, then lift the loaf out of the pan by grasping both sides of the parchment paper (you’re welcome).

Remove the parchment and cool on a rack before slicing. Cover any leftovers in plastic wrap and store at room temperature for up to 3 days.

Notes:

♪ Parchment paper provides an easy way to lift out the finished loaf without tipping the pan over and guarantees that your loaf won’t stick to the bottom of the pan.

♫ In my original recipe, I used 3/4 cup white rice flour, 1/2 cup sorghum flour, 1/2 cup cornstarch, 1/4 cup potato starch and 2 tsp. xanthan gum. If you want to make your own flour blend, be sure to use superfine white rice flour for texture that is moist and not gritty.

Originally posted 04/16/2015 Updated 02/12/2026

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Gluten Free Cranberry Muffins

Cranberry muffins taste like Christmas all year long! These gluten free muffins are bursting with bright fresh cranberries, and the aroma as they bake will transport you into holiday mode!

Did you know that unlike other berries, cranberries are harvested in the fall? How convenient that these gorgeous red berries arrive just in time for holiday baking!

For best results with this recipe, I recommend that you weigh your flour. And don’t skip the orange zest! It adds a pop of flavor and freshness to the muffins.

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Ingredients:

260 g. gluten free all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. cardamom
2 large eggs
1/2 cup sugar
1/2 cup canola oil
1 tsp. vanilla extract
1/2 tsp. almond extract
3/4 cup milk (I used 2%)
2 cups fresh cranberries + 1 tbsp. additional flour
grated zest of 1/2 orange
1 tbsp. melted butter, for glaze

Preparation:

Preheat the oven to 350º. Mist a 12-cup muffin tin with cooking spray.

Whisk together the dry ingredients, flour through cardamom in one bowl. In another bowl, whisk together the wet ingredients, eggs through milk.

Stir the dry ingredients into the wet. Toss the cranberries with 1 tbsp. flour and add to the batter along with the orange zest.

Let the batter rest for 15 minutes, then spoon into 12 muffin cups. Smooth out the tops with a small spatula.

Bake for 25 minutes (check with a toothpick). Brush the tops with melted butter then cool in the pan for 10 minutes.

Transfer to a rack. If not serving immediately you can store them at room temperature in an airtight container for 1 day. Leftovers, if you have any can be frozen.

Notes ♪♫ I used and recommend Better Batter Original Blend in this recipe. With Better Batter, your favorite recipes for muffins and quick breads are easily converted to gluten free. Just substitute 130 grams of Better Batter flour per cup.

Don’t forget to use my Promo Code MGFC30 for 30% off your purchase at Better Batter!

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Gluten Free Pumpkin Bread

🎃

Looking back at my recipe notes, I was surprised to find that I have not made Pumpkin Bread since 2013. Why I don’t know, because I had a really good recipe that everyone enjoyed.

So, this week I decided to dust off that old favorite and give it a gluten free makeover. Would you believe, the only ingredient that had to be changed was the flour? I find that’s the case with so many recipes.

For my Gluten Free Pumpkin Bread, I used Better Batter Original Blend.

This easy pumpkin bread is super moist! Serve it with ice cream for dessert and have the leftovers for breakfast! It would be a fine addition to your Thanksgiving breadbasket.

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Ingredients:

Dry Ingredients:

200g. gluten free all-purpose flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. baking soda
1/4 tsp. baking powder

Wet Ingredients:

2 large eggs
1/4 cup softened butter (1/2 stick)
1/4 cup canola oil
1 cup Pumpkin Puree
1/4 cup milk (I used 2%)
1/2 cup white sugar
1/2 cup brown sugar

Use my Promo Code MGFC30 for 30% off at Better Batter!

Preparation:

Whisk together all of the dry ingredients. Combine the wet ingredients in a separate bowl and whisk until smooth and the butter breaks down into little bits.

Add the dry ingredients to the wet, and fold with a spatula just until moistened. Let the batter rest while you preheat the oven to 350º.

Scrape the batter into a greased 1 lb. loaf pan (8″ x 4″) and smooth it out evenly. Bake for 60-65 minutes.

Test with a toothpick, it should come out clean, and the loaf will be starting to pull away from the sides of the pan. Cool in the pan for 10 minutes then slide a thin spatula around the edges. The loaf should remove easily. Allow it to cool for at least 2 hours. Bet you’ll have hard time waiting!

I let mine cool to room temperature, then stored it in a plastic bag on the counter overnight. Look at that beautiful color! 🎃

I sliced my Pumpkin Bread into nice thick pieces and wrapped a few individually for the freezer.

I ate the 2 end slices on the spot (had to taste test!), then had another big slice for breakfast! SOOOO good!

Notes ♪♫ Pan size is important. Be sure to use a 1 lb. metal loaf pan. I like this one, from USA Pan. Larger loaf pans, like a 1.25 lb. pan will change the height and width of the loaf, as well as the cook time.

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Gluten Free Corn Muffins

Corn muffins are classic comfort food, and they are easy enough for novice bakers to prepare. The ingredients are pantry staples. Flour, cornmeal, sugar, oil, eggs, and milk. Recipes can be found online, in magazines and in practically every vintage cookbook.

Are corn muffins gluten free?

Any of these recipes can easily be adapted to gluten free by changing just one ingredient, the flour. This is my gluten free adaptation, and the muffins are not overly sweet, making them perfect for breakfast. So, ditch the mix and let’s bake some gluten free corn muffins from scratch!

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Ingredients:

150 g. cornmeal (1 cup)
100 g. gluten free all-purpose flour (3/4 cup)
40 g. sugar (3 tbsp.)
10 g. baking powder (2-1/2 tsp.)
5 g. salt (3/4 tsp.)
2 large eggs
1 cup milk (I used 2%)
1/4 cup canola oil
cooking spray
1 tbsp. melted butter, for finishing

preparation:

Weigh the dry ingredients in one bowl and whisk together the wet ingredients in another.

Add the dry ingredients to the wet, and stir together with a batter whisk, just until moistened. Let the batter rest while you preheat the oven to 400º.

Resting the batter allows the flour to hydrate and avoid that gritty texture.

Mist a 12-cup muffin tin with cooking spray. If you prefer smaller muffins (good for kids and small appetites), fill 12 muffin cups to about 2/3 full and bake for 15 minutes. For mid-sized muffins, fill 9 muffin cups to about 3/4 full and bake for 15-17 minutes.

For big bakery size muffins use a 6-cup muffin tin and fill batter to the top. Bake for 20 minutes.

Check the center with a toothpick, and if it comes out dry, they are done. Brush the tops with melted butter, then transfer to a rack to cool.

Muffins can be stored at room temperature for one day, and any leftover after that can be frozen.

Notes ♪♫ You probably have most of the ingredients to make these corn muffins in your pantry. I recommend Better Batter Original Blend for the flour, but you can use any one-to-one gluten free blend. For the cornmeal, I used Bobs Red Mill.

Gluten Free Sourdough Discard Zucchini Bread

If you are of a certain age, you had that cookbook. Maybe you still have a copy, the one with the checkerboard cover that every new bride had to have in her kitchen. The recipes were straight forward and always tasted great. No pictures, no stories, just ingredients and instructions.

This recipe is adapted from that same book; it’s an old favorite of mine that I used to make all the time before my Celiac diagnosis.

Why Sourdough Starter?

To adapt this quick bread to be gluten free, I knew that some additional liquid would be needed. I considered things like yogurt, sour cream or applesauce. But I had my starter in the fridge waiting to be fed so….

The Flour

I used Better Batter original blend in my recipe, converted at 130 g. per cup. It is my favorite flour for making muffins and quick breads!

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Adapted from the Better Homes and Gardens® New Cookbook (the not so new version 😂).

Ingredients:

Dry Ingredients

195 g. gluten free all-purpose flour (about 1-1/2 cups)
1.3 g. cinnamon (1 tsp.)
3.3 g. baking soda (1/2 tsp.)
1.6 g. salt (1/4 tsp.)
.75 g. baking powder (1/4 tsp.)
.6 g. nutmeg (1/4 tsp.)

Wet Ingredients

105 g. granulated sugar (1/2 cup)
47 g. brown sugar (1/4 cup)
65 g. sourdough discard (1/4 cup)
50 g. canola oil (1/4 cup)
50 g. egg (1 large)
1 cup shredded zucchini (about 1/2 medium)
zest of 1/2 lemon
pecan halves (optional)

Preparation:

For best results, I strongly recommend that you weigh your ingredients. Traditional cup and spoon measurements are provided as well, but at the very least always weigh the flour.

Whisk the wet ingredients together in one bowl, and the dry ingredients in another. Use a batter whisk to stir the wet and dry ingredients together, just until moistened.

Scrape the batter into a standard 1 lb. loaf pan misted with oil.

💡 Let the batter rest while you preheat the oven to 350º.

You can optionally add some pecan halves to the top like I did.

Bake for 45 minutes and test with a toothpick. Let it cool in the pan for 10 minutes.

Remove from the pan and let it cool before slicing.

Check out the crumb, it came out so delicious and moist. Every bit the traditional zucchini bread, and you don’t really taste the sourdough.

Leftovers can be stored at room temperature for a day. Beyond that, I recommend you wrap slices tightly in plastic wrap and freeze (store in a freezer safe bag).

Notes ♪♫ For moist quick breads with no gritty texture, be sure to let the batter rest for 15 minutes before baking.

Gluten Free Applesauce Prune Muffins

Here is a hearty breakfast muffin that will satisfy your morning hunger. Mildly sweet and loaded with fiber (because who doesn’t need more of that?), they are reminiscent of bran muffins, with flax standing in for the wheat bran. The prunes are pureed with the applesauce and have a similar texture to raisins. (If the idea of prunes doesn’t excite you, then raisins can be substituted, but I encourage you to give this a try.)

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I like to buy unsweetened applesauce cups for recipes like this one, because you don’t have to open an entire jar only to have it go to waste. This recipe uses 2 of the 3.9 oz cups.

I prefer golden flaxseeds to brown. I process them in a coffee grinder when needed for a recipe. You can buy ground flaxseed meal, but if you don’t use it quickly it can go rancid. By grinding the seeds when you need them, they will always be fresh.

Ingredients:

Dry Ingredients:

210 g. gluten free all-purpose flour (I used Better Batter Original)
60 g. flaxseed meal or flax seeds processed in a coffee grinder
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

Wet Ingredients:

175 g. pitted prunes (about 1 cup)
222 g. unsweetened applesauce (7.8 oz. or 2- 3.9 oz cups)
1/4 cup honey
1/2 cup brown sugar
1 egg
1 stick butter
1/2 cup milk (I used 2%)

Preparation:

Combine the dry ingredients in a bowl and whisk well.

Puree the applesauce and prunes in an electric chopper or food processor. Add to a separate bowl with the remaining wet ingredients and whisk to blend.

Preheat the oven to 400º. Add the dry ingredients to the wet and use a batter whisk to combine. Scrape the sides of the bowl with a spatula to be sure all of the dry ingredients have all been incorporated.

Let the batter rest while the oven preheats, then spoon into a 12-cup muffin tin. Dip a small spatula in water and smooth the tops in a circular motion.

Bake for 20 minutes and check that they are done with a toothpick.

Cool in the pan for 15 minutes, then transfer to a rack.

If not serving immediately, you can cool to room temperature then wrap individually in plastic wrap and store in a freezer safe bag. I usually freeze muffins to have for breakfast during the week.

Notes ♪♫ Better Batter Original Blend is my flour of choice for muffins, quick breads and cookies. Remember to use my Promo Code MGFC30 for 30% off!

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Gluten Free Apple Zucchini Muffins

Sometimes gluten free muffins turn out dry and crumbly, but not these Apple Zucchini Muffins! The name says it all, these muffins are loaded with little bites of apple and zucchini that you can see and taste. They keep the crumb nice and moist too. And what a great way to sneak fruits and veggies into your breakfast!

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Dry Ingredients:

180 g. gluten free all-purpose flour (I used Better Batter Original blend)
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
1/8 tsp. cardamom
1/2 tsp. baking soda
1/8 tsp. baking powder

Wet Ingredients:

2 large eggs
1/4 cup softened butter
1/4 cup canola oil
2 cups apple and zucchini, chopped
1/4 cup ricotta
1/4 cup white sugar
1/4 cup brown sugar
1 tbsp. melted butter, for finishing

Preparation:

Mist a 12-cup muffin tin with cooking spray and preheat the oven to 400º.

Use an electric chopper or a knife to mince the apples and zucchini into 1/4″ pieces.

Whisk the dry ingredients together in one bowl. In a second bowl whisk together the wet ingredients.

Stir the wet and dry ingredients together until thoroughly moistened, then let the batter rest for 15 minutes.

Fill the prepared muffin cups. I wanted my muffins to be a little larger, so I made 9. The recipe will make 12 if you portion the muffin cups 2/3 full.

Smooth out the tops with a spatula dipped in water and bake for 20-23 minutes depending on size. Test the center with a toothpick.

Brush the muffins with melted butter for a nice shine, then cool in the pan for 20 minutes. Transfer to a rack.

Look at that beautiful moist crumb!

Muffins can be stored at room temperature for up to one day or frozen. My prediction is that they will disappear before you have to worry about it!

Notes ♪♫ I adapted this recipe from a quick bread that I used to make pre-Celiac. It worked beautifully with gluten free flour, and as always, I recommend Better Batter. I used their Original Blend, perfect for all your favorite muffins and quick breads. Be sure and use my Promo Code MGFC30 at checkout for 30% off!

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Gluten Free Carrot Zucchini Muffins

Carrot and Zucchini muffins are perfect for breakfast on the go, coffee breaks and spring brunches! The first time I made this gluten free muffin, I was so pleased with the high rise and moist crumb. They are the not overly sweet and so are a great choice for breakfast. As with all my muffin recipes, I think you will find that this gluten free preparation is as easy as traditional baking.

12 Muffins

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Ingredients:

240 g. gluten free all-purpose flour *see notes
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cardamom
1/8 tsp. ginger
3/4 cup grated zucchini
1/4 cup grated carrot
2 large eggs
1/3 cup sugar
1/3 cup brown sugar
3 tbsp. olive oil
3/4 cup + 2 tbsp. milk
1 tsp. lemon juice
cooking spray, if your pan isn’t nonstick
12 pecan halves, optional
1 tbsp. melted butter, for glazing

Preparation:

Whisk together the dry ingredients, flour through ginger. Grate the zucchini and carrots.

Whisk together the eggs, sugar, olive oil, milk and lemon juice.

Add the zucchini and carrots to the egg mixture, then fold the dry ingredients into the wet.

Let the batter rest for a few minutes while you preheat the oven to 400º.

Now use a spoon to scoop out the batter, dividing it equally into the 12 muffin cups. Use a spatula dipped in water to smooth the tops. If you like, press a pecan into the top of each muffin. It makes a nice presentation if you are serving these for a brunch.

Bake 20 minutes at 400º. Aren’t they beautiful? I love how you can see the green and orange flecks throughout. While still in the pan, brush the tops with 1 tbsp. of melted butter to give them a nice shine.

Cool in the pan for 5 minutes then transfer to a rack.

If not serving immediately, you can store the muffins in an airtight container at room temperature for a couple of days. They will refresh nicely in the microwave. I recommend freezing leftovers, wrap them individually with plastic wrap and store in a freezer safe bag. Now that you know easy it is, I hope you will give this recipe a try. Let me know, will you be adding it to your breakfast rotation?

Notes ♪♫ I used Better Batter original all-purpose flour in this recipe. If you use a different flour blend that does not contain xanthan gum, you will need to add 1-1/2 tsp.

Originally published 04/12/2018 Updated 02/19/2024

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Gluten Free Jordan Marsh Blueberry Muffins

If you are from the Northeast and of a certain age, you will no doubt remember Jordan Marsh, the iconic department store. It was my mother’s favorite store back in the day, and I vividly recall buying one of my prom dresses there, 50+ years ago (eek!).

Before food courts and fast food, the Jordan Marsh Bakery was a popular destination for shoppers to refuel and continue on with their day, i.e., you didn’t have to go home if you got hungry- smart!

Although the store chain closed in the 1990’s, their Blueberry Muffins remain legendary to this day. I recently read an interesting article about the origins of this recipe in the New York Times, which claimed it was adapted from an 1847 cookbook called The New England Economical Houskeeper and Family Receipt Book.

Wherever its origin may have been, the muffins are not only delicious, but only require a substitution of one ingredient to be gluten free. How about that?

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Ingredients:

300 g. (about 2 cups) Better Batter Original Gluten Free Flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup milk (I used 2%)
1 stick of unsalted butter, softened (not melted) * see notes
1 cup of sugar
2 large eggs
1 tsp. vanilla extract
6 oz. package (1 cup) fresh blueberries

*** Get 30% off your full price purchase at Better Batter when you use my code MGFC30 at checkout! ***

Preparation:

Take the butter out of the refrigerator and let it soften at room temperature. Mist a 12-cup muffin pan with cooking spray and preheat the oven to 375 degrees. Rinse and dry the blueberries on a clean dishtowel.

In the bowl of a stand mixer, cream together the softened butter and sugar with the whisk attachment. Add the eggs and vanilla extract and beat until well combined.

In a separate bowl, whisk together the flour, salt and baking powder. Reserve 1 tbsp. to sprinkle over the blueberries.

Add the dry ingredients to the mixer bowl along with the milk and combine with the paddle attachment until moistened.

Crush half of the blueberries with a fork and fold into the batter with the remaining whole blueberries.

Let the batter rest for 20 minutes, then spoon it evenly into the prepared muffin pan. Dip a small spatula in warm water and use it to smooth out the tops. If you like, you can sprinkle the tops of the muffins with more sugar.

Bake for 25 minutes at 375 degrees and test with a toothpick. Cool in the pan for 10 minutes before transferring to a rack. Be sure to let them stand at room temperature for at least 4 hours before serving.

I’ve got my eyes on that big one in front! 👀

Muffins can be reheated in the microwave for 30 seconds. Leftovers (if you have any!) can be frozen for an easy breakfast.

Notes ♪ For muffins and quick breads, I use and recommend Better Batter Original Gluten Free Flour. Most recipes can be converted at 120-150g. per cup. If you use a different brand, be sure that your flour contains xanthan gum. Even if you do not weigh any of your other ingredients, I encourage you to invest in a kitchen scale to weigh the flour.

Notes ♫ For a variation, I tried reducing the butter to ½ stick (4 tbsp.) and adding 1/2 cup of plain Greek yogurt. Although this was a departure from the original recipe, I did like texture. Sometimes gluten free needs a tweak or two. Try it and see what you think!

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