Gluten Free Muffin Man


  • 2 cups gluten-free all-purpose flour, I use Bob's Red Mill 1:1
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 stick butter, softened or melted
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup buttermilk
  • 1 cup mix ins

YIELD: 12 muffins


Preheat the oven to 375F; line muffin pan with liners, set aside.

Whisk together the gf ap flour, baking powder, salt and set aside.

Beat the butter, add the sugar and cream together until the mixture is light and fluffy. Add the eggs one at a time. Add the vanilla and almond extract. Add half of the prepared flour mixture, then all the buttermilk, and finally the remaining flour, don’t overmix.

Stir the mix ins into the batter until just combined. Divide the batter into the prepared muffin pan. Bake 25-30 minutes or until cooked through. Cool for 10 minutes in the pan then transfer to a wire rack to cool completely.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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