Gluten-Free Muffins

Ingredients

• 3 large eggs (room temperature)
• 1 cup buttermilk (room temperature)
• 1/4 cup sour cream (room temperature)
• 1/4 cup unsalted butter (melted and cooled)
• 1/4 cup canola oil
• 1 tsp pure vanilla extract
• 2 cups gluten-free all-purpose flour with xanthan gum
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1 cup mix-ins (such as chocolate chips, raisins, or chopped nuts (optional))

Steps

1. 1

   Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners or grease the wells with cooking spray.

2. 2

   In a large mixing bowl, whisk together the eggs, buttermilk, sour cream, melted butter, canola oil, and vanilla extract until well combined.

3. 3

   Add the gluten-free flour blend, baking powder, baking soda, salt, and granulated sugar. Stir until just combined. Be careful not to overmix; a few lumps are okay.

4. 4

   If using mix-ins such as chocolate chips, raisins, or chopped nuts, gently fold them into the batter until evenly distributed.

5. 5

   Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

6. 6

   Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. 7

   Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

8. 8

   Once cooled, store the gluten-free muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.