Gluten-free Sourdough Muffins
These gluten-free sourdough muffins are soft, fluffy, and full of tangy sourdough flavor. Made with a gluten-free flour blend and simple pantry ingredients, they are perfect for breakfast, snacks, or meal prep. Whether you use active starter or gluten-free sourdough discard, these homemade muffins are easy to make and freezer-friendly.
Gluten-free baking can be tricky, especially when you're just starting out. When I first began developing gluten-free recipes, there weren't many I truly loved or trusted. These gluten-free sourdough muffins were actually one of the first recipes I created and refined over time.
After baking and testing them dozens of times with different gluten-free flour blends, I've perfected a soft, fluffy texture with a light tang from the sourdough. I'm excited for you to try them and see how easy gluten-free baking can be at home.
Why you will love my recipe for gluten-free sourdough muffins
- Quick and easy. These gluten-free sourdough muffins are soft, fluffy, and easy to make with simple pantry ingredients.
- Ready in 30 minutes! Ready in about 30 minutes, making them perfect for busy mornings, breakfast meal prep, or snacks.
- These muffins are super versatile. Easy to customize with blueberries, chocolate chips, banana, strawberries, or pumpkin for different flavor variations.
Ingredient notes
Sourdough starter: Because this is a gluten-free recipe, use a gluten-free starter. I like to make my starter with gluten-free flour, but you could use a buckwheat starter as well. You don’t have to feed your starter before you begin. I like to create breakfast recipes that you can make in less than an hour, so we use discard instead.
Flour: Not all gluten-free flour blends bake the same, so using a reliable cup-for-cup blend is important for soft, fluffy muffins. A blend with xanthan gum helps improve the texture and keeps the muffins from becoming crumbly.
Spices: Warm spices like cinnamon, nutmeg, or cardamom add extra flavor and pair beautifully with the tangy sourdough taste. You can adjust the spices to your preference or leave them out for a more classic muffin flavor.
Oil: It keeps these gluten-free sourdough muffins soft, moist, and tender longer than butter. Use a neutral-flavored oil, such as vegetable oil, canola oil, or light olive oil, so the sourdough flavor and spices can shine through.
Variations
Blueberry gluten-free sourdough muffins: Fold 1 cup of fresh or frozen blueberries into the batter for juicy bursts of flavor, perfect for breakfast or spring baking. This is inspired by our sourdough blueberry muffins recipe!
Banana gluten-free sourdough muffins: Add 1 mashed ripe banana to make the muffins extra moist and naturally sweet with a delicious sourdough flavor.
Chocolate chip gluten-free sourdough muffins: Stir in 3/4 cup chocolate chips for an easy snack or dessert-style muffin that both kids and adults love. Did you know that our regular sourdough chocolate muffins recipe is one of our most popular posts?
Pumpkin gluten-free sourdough muffins: Mix in 1/2 cup pumpkin puree and an extra 1 teaspoon of cinnamon or pumpkin spice for soft, warmly spiced muffins that are perfect for fall.
How to make gluten-free sourdough muffins
Step 1: Prepare the ingredients
For this sourdough gluten-free muffin recipe, you don’t have to mix the dry and wet ingredients in separate bowls. Because you don’t have to worry about gluten forming, you can add everything to one large bowl.
Step 2: Mix the batter
Mix with a whisk or a spoon; I told you to make a smooth batter. You can use a stand mixer if you want, but I never use one. This should only take a few minutes.
Step 3: Fill your muffin tin
Transfer the batter to a lined muffin tin. You don’t want to completely fill the liners, but you do want to add a little bit more than you normally would.
Step 4: Bake and cool
I always sprinkle a little bit of sugar on top of the muffins. You can skip this step, but I love the crunch it gives to the muffins. Bake them in a preheated oven and let them cool on a wire rack before serving.
My tips for the best gluten-free sourdough muffins
- Use a kitchen scale. Gluten-free flours measure very differently in cups, which can easily make the batter too dry or too wet. Weighing the ingredients gives you consistent muffins every single time.
- Don't overmix the batter. Stir only until the ingredients are combined because overmixing can make gluten-free muffins dense and gummy. A few small lumps in the batter are perfectly fine.
- Let the batter rest before baking. Gluten-free flour needs time to absorb moisture, so resting the batter for 10-15 minutes improves the texture significantly. This helps prevent gritty muffins and creates a softer crumb.
- Fill the muffin cups almost to the top. Gluten-free muffins usually don't rise as dramatically as regular muffins, so fuller muffin cups help create taller muffin tops. For bakery-style muffins, fill the liners about ¾ to nearly full.
Frequently asked questions
Dense muffins are usually caused by too much flour or overmixing the batter. Measuring with a kitchen scale and mixing just until combined will help keep the muffins light and tender.
Yes, these muffins freeze very well. Let them cool completely, wrap them individually, and freeze for up to 3 months for the best texture.
Gluten-free baked goods tend to stick more while warm because of their softer texture. Parchment paper liners or letting the muffins cool completely before peeling usually solves the problem.
storage
Gluten-free sourdough muffins can be stored at room temperature for up to 3 days in an airtight container. To keep them soft and moist, make sure they are completely cooled before storing and wrap them well or place them in a sealed bag.
For longer storage, freeze the muffins individually wrapped in plastic wrap or in a freezer-safe bag. Let them thaw overnight on the counter for an easy breakfast that tastes fresh the next morning.
More of my favorite sourdough muffin recipes
Gluten-free Sourdough Muffins
Ingredients
- 1 1/2 cups rice flour
- 3/4 cup gluten-free flour
- 1/3 cup cornstarch
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup gluten-free sourdough starter
- 3 large eggs room temperature
- 1/2 cup milk
- 1/2 cup honey
- 1/2 cup vegetable oil
- 1 1/2 teaspoon vanilla extract
- 1 1/2 teaspoon apple cider vinegar
- 2 tablespoon sugar for the topping
Instructions
- Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together all dry ingredients.
- In a separate bowl, whisk all wet ingredients until smooth.
- Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
- Divide batter evenly into 12 muffin cups, filling each about 3/4 full.
- Sprinkle a little bit of sugar on top of each muffin.
- Bake for 20-25 minutes or until golden and a toothpick comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use a good gluten-free flour blend with xanthan gum for the best texture and structure. Results can vary depending on the blend.
- Don't skip the resting time. Letting the batter sit for 15-30 minutes helps the flour hydrate and improves fluffiness.
- Use either active sourdough starter or discard. Active starter gives a lighter muffin, while discard adds more tangy flavor.
- Avoid overmixing the batter. Stir just until combined to keep the muffins soft and fluffy.
