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Magic Muffins - Universal Gluten-Free Muffin Mix

This recipe comes to us from Cams Mom in the Gluten-Free Forum.

Just start with basic mix then add fruit of choice. Basic mix recipe and variations below:

Basic Mix
½ cup brown rice flour
½ cup white rice flour
¼ cup Tapioca flour
¼ cup Potato starch flour
¼ cup Flax seed meal
2/3 cup Sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
¼ teaspoon salt
1/3 cup Shortening

To this you need to add:
1 cup of something wet (sour cream, banana, yogurt, apple sauce)
2 eggs


Banana Chocolate Chip
Use 1 Cup mashed banana for the wet ingredient (plus 2T milk, soy or almond milk)
add choc. chips. or nuts if desired

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Use 1 cup of sour cream for the wet ingredient
add blueberries
sprinkle a little sugar on tip
add a little vanilla to the wet ingredients on this one

Apple Cinnamon with Crumble Topping
Use 1 cup plain yogurt for the wet ingredient
1 apple cut into small chunks
add in cinnamon with dry ingredients

For crumble topping use:
1 tablespoon butter (or sub)
brown sugar
almond meal
a little gluten-free flour
mix it together and sprinkle on each muffin

The basic procedure for all muffins is mix dry ingredients then cut in shortening until texture of coarse meal. Add wet ingredients to dry and beat on med. with electric mixer for 3 minutes. Should be thick batter (not dough but thicker than cake batter). Mix in fruit by hand. Scoop into lined muffin tins generously (like fill them up for a good professional looking muffin!). I use an ice cream scoop to get uniform size and shape.

Then bake at 350F for about 25 minutes (until a toothpick comes out clean). welcomes your comments below (registration is NOT required).

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13 Responses:

flossie reamer
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said this on
24 Oct 2007 7:12:20 PM PDT
I like this very much and appreciate all of your great work.

Beverly Petreny
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said this on
29 Jan 2008 9:29:56 PM PDT
Great master recipe! My teen granddaughter loved them.

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said this on
28 May 2008 2:18:15 PM PDT
Made the apple ones tonight - most have been devoured by the family already - delicious!
Just one thing, any chance of giving measurements for the crumble topping, mine was too wet initially, then too dry...

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said this on
27 Jun 2008 5:22:41 PM PDT
I have made these using the basic white rice blend and the sorghum flour blend, both blends made great tasting muffins! Thanks.

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said this on
15 Aug 2009 10:17:16 AM PDT
My first time making gluten free muffins and they turned out excellent! I made the banana chocolate chip version and used flax goo as a sub for eggs. I also used coconut oil in place of shortening and didn't have white rice flour so I doubled the brown rice flour. (Man, I didn't think I subbed that much, but they still turned out!!) Thank you for this great recipe!

Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
30 Dec 2009 1:33:08 PM PDT
So mine were very gummy - what went wrong would you say?

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said this on
05 Jan 2011 2:02:01 AM PDT
I have done this recipe a few times, we really like it! This time I didn't want to put banana or applesauce in it (didn't have any applesauce anyway) so I did some almond milk (son can't have dairy) I used only ½ cup of the milk since I was using oil instead of shortening. Anyone else have any suggestions?


said this on
24 Sep 2013 3:35:46 PM PDT
Use lactose free plain or vanilla yogurt or any kind of lactose free...really good. I make banana and carob chip, cranberry orange, blueberry, rhubarb etc...DELICIOUS! I wrap them individually with Saran wrap and freeze them for quick travel.

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said this on
20 Feb 2011 7:09:52 PM PDT
WOW! Excellent, delicious, moist! I really can't say enough about how great these are! I have tried many gluten free muffin recipes and they all turn out either crumbly or dense. I can not tell the difference between these gluten free muffins and regular ones. I had to use sorghum flour and amaranth flour in place of potato and rice flour because we didn't have anymore. But I have used the sorghum/amaranth combo before in other recipes and they turned out dense. It must be the shortening cut into the flour that made the difference. They really look like a bakery muffin. Oh I used two bananas for the "wet" item/ingredient. Next time I will try blueberry. These really are a miracle!

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said this on
09 Apr 2011 9:08:06 AM PDT
The best GF muffins that I have made so far...

Nathan's Mom
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said this on
09 Apr 2011 9:01:30 PM PDT
These are fantastic! I made used 2/3 cup banana and 1/3 cup sour cream for the "something wet" and I substituted almond meal for the flax seed meal. My 8 year old and I LOVED them. Best texture I've found yet in gluten free baking. I even freeze well.

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said this on
06 Feb 2012 6:44:02 AM PDT
This recipe makes the BEST gluten free muffins I have ever tried!


said this on
16 Nov 2013 12:50:03 PM PDT
Thank you for making life a little more simple when life gets hectic. Love the recipe

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