Gluten Free Spice Muffins
Warm cinnamon, ginger, nutmeg, and cloves come together in these tender, bakery-style muffins that smell absolutely incredible straight out of the oven. The batter comes together in two bowls with no special equipment — just a whisk and a spatula — making this a genuinely easy weekend bake. Sour cream and neutral oil keep the crumb moist and soft, which can be a real challenge with gluten free baking, but this recipe nails the texture without any fuss. A gluten free flour blend swaps in seamlessly here, so there's no gummy or gritty aftertaste that sometimes plagues store-bought alternatives. The optional turbinado sugar sprinkled on top adds a satisfying little crunch that makes each muffin feel a bit special. This batch makes 12, so there's plenty to share — or to stash for the week ahead.
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Learn more →Ingredients
12 servings
- 2 cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup packed light brown sugar
- 2 large eggs
- ½ cup sour cream
- ⅓ cup neutral oil (such as canola or vegetable oil)
- ¼ cup whole milk
- 1 tsp vanilla extract
For serving
- 1 tbsp turbinado sugar (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil or nonstick spray.
- 2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
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