This Gluten Free Fruit and Nut Muffin recipe can be altered by changing the fruit and/or nuts used. Almost any combination will work.
There is a term in baking called the muffin mix which refers to mixing the wet and dry ingredients separately and then combining them. It’s as easy as that.
I originally found this recipe in The Butter Book which is an online baking course from The French Pastry School. Information about it can be found here. They use metrics in their recipes. I kept the metrics but also added volume and ounces as I normally do. I made minor changes to the recipe.
What I like about the recipe is that it doesn’t use a commercial GF flour substitute. In the past I have found that some work, some don’t. I have used King Arthur’s Measure for Measure substitute with success but I am frustrated by the fact you have to buy directly from them and the shipping charges are often as much or more than the cost of the product.
Gluten Free Flour Mix
This recipe uses white rice flour which is pretty standard as well as cornstarch which isn’t. When I first read the recipe, I thought it might have a starchy taste but it doesn’t and it works well. The one item that is necessary in almost all GF mixtures is xanthan gum. Xanthan gum takes the place of gluten in flour by binding the ingredients together.
White rice flour is readily available on grocer’s shelves. Xanthan gum can be found online.
While it’s true these are easy to make there is one place that can cause concern. Often when combining eggs or liquid after creaming butter and sugar together, the mixture will break or curdle. However, there’s and easy fix when this happens. One of two things can be done. Raise the speed of the mixer. This sometimes solves the problem or lessens it. The easiest way though is to add the flour mixture which will bring everything back together in a smooth, homogenous batter.
Oftentimes, when making a cake, the liquid and flour are alternated to keep the batter from curdling always starting and ending with the flour.
Fresh or Frozen Fruit
I like to use frozen fruit in my muffins because it disperses better without smooshing. One really neat trick I learned was to place the frozen fruit in a plastic bag and then crush it with your hand or a meat tenderizer before adding it to your batter.Print
Gluten Free Fruit and Nut Muffins
These gluten free muffins do not use a commercial mix depending upon white rice flour and cornstarch for their body.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12
- Category: Muffins
- Method: Baking
- Cuisine: American
- 1 ¼ cup white rice flour (185 grams or 6 ½ ounces)
- ¾ cup cornstarch (110 grams or about 3 ¾ ounces)
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter (170 grams, 6 ounces or 1 ½ sticks)
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (200 grams or 7 ounces)
- 3 large eggs
- ⅓ cup milk, whole or 2%
- 1 ½ teaspoons xanthun gum
- 1 cup walnuts, coarsely chopped (114 grams or 4 ounces)
- 1 cup frozen mixed berries (100 grams or 3 ½ ounces)
- Sanding sugar or Swedish Pearl Sugar as needed, optional
- Preheat the oven to 350°F. Line 12 regular size muffin cups with paper liners. Set aside.
- Whisk together the rice flour, cornstarch, baking powder, baking soda and salt.
- Cream the butter, vanilla, and sugar together until light and fluffy.
- Add the eggs all at once, mixing on medium to combine.
- Add the milk and xanthun gum, mixing to blend. At this point the mixture will most likely curdle or break.
- Mix the flour in all at once on low until a smooth batter forms, about 2 minutes.
- Smash the frozen fruit as above.
- Add it along with the nuts, blending them in.
- Fill the cups about ¾ full. Sprinkle with sanding sugar or Swedish Pearl Sugar if using
- Bake for 22 to 25 minutes or until a tester comes out clean. Cool.
Any nut and any fruit can be substituted. These freeze well after baking.
Keywords: Gluten free, GF, muffins, gluten free muffins, easy to make