The soft gluten-free muffins are delicate treats, perfect for breakfast or a snack. These muffins are super quick and delicious. Their softness and fragrance remain for days if properly stored under a dome or inside a container. Few ingredients for a great result: I am sure the gluten-free muffins will win you over.
Let’s start Baking.
Happy recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Soft Gluten-Free Muffins
- 1 1/2 cups rice flour
- 1/3 cup potato starch
- 2 eggs (at room temperature)
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 cup milk (at room temperature)
- 1/4 cup vegetable oil
Steps for Soft Gluten-Free Muffins
Separate the egg yolks from the whites and whisk the whites until stiff peaks form. Set them aside.
In another bowl, beat the yolks with the sugar for a few minutes.
Then, add the milk and oil.
Finally, incorporate the previously sifted dry ingredients: the rice flour, potato starch, and baking powder. Mix all the ingredients well.
Once the base mixture is ready, take the whisked whites and start adding them to the batter a little at a time. Gently mix with a spatula or hand whisk using folding motions, to avoid deflating the mixture.
Now, place the paper liners in a baking tray and, with the help of a spoon, start filling the liners (without filling them to the brim).
Bake at 350°F in a static oven for 20-25 minutes. Always remember to do the toothpick test.
Let the muffins cool completely, and before serving, sprinkle with powdered sugar.
I hope you enjoy these muffins! Let me know how they turned out and bon appétit!
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