Gluten-Free Bread Flour Muffins

I've been on a bit of a muffin kick lately, and by lately I mean the past 30 years. But for some reason this week I've been really fixated on them and trying new and different recipes. Since I had some King Arthur Gluten-Free Bread Flour in the pantry, I tested it in this dairy-rich muffin recipe. The gluten-free bread flour is intended for yeast breads but it actually works in muffins too. Or at least in these.

What is Gluten-Free Bread Flour?

Gluten-free bread flour, specifically King Arthur's, is different from gluten-free blends such as Measure for Measure, Cup4Cup and Bob's. The gluten-free bread flour blend is designed specifically for making yeast breads and includes ingredients to support loaf structure including a cellulose, psyllium and pea protein. Maybe it's these ingredients that help the muffins have such a nice shape.

Flavor and Texture

The muffins are rich and moist. Thanks to the sour cream and cream they don't have the grittiness or rice flour feel of some gluten-free baked goods. If you follow the directions, they should bake up with nicely rounded tops. If you do make substitutions or improvise, they'll probably still be good. As far as using something other than gluten-free bread flour, I've tested with regular bread flour and it works well too.

• King Arthur Chocolate Muffins
• King Arthur's Cinnamon Rolls
• Pillsbury Gluten-Free Flour Chocolate Chip Cookies
• Gluten-Free Chewy Chocolate Chip Coconut Oatmeal Pecan
• Easy Cocoa Powder Fudge Brownies

Recipe

Gluten-Free Bread Flour Muffins

Anna

Rich muffins made with King Arthur Gluten-Free Bread Flour. You can also make them with the equivalent weight of regular bread flour.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 12 large muffins

Ingredients

 

• 1 cup King Arthur gluten-free bread flour or equivalent weight of regular bread flour if not making gluten-free (140 grams)
• 1 ¼ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup unsalted butter, softened (56 grams)
• ½ cup plus 2 tablespoonsgranulated sugar (125 grams)
• 1 large egg at room temperature
• ⅛ teaspoon lemon or orange zest or a mix (optional)**
• ½ teaspoon vanilla extract
• ¼ cup sour cream (56 grams)
• ¼ cup heavy cream (56 grams)
• ½ cup chocolate chips or use blueberries or fruit

Instructions

 

• Preheat oven to 400 degrees F. Line 6 muffins cups with paper liners or grease thoroughly.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt; mix well.
• With an electric mixer, beat the butter and sugar until creamy. Beat in the egg, lemon or orange zest (if using) and vanilla.
• Mix together the sour cream and heavy cream.
• Add the flour mixture and the cream mixture alternately, stirring until mixed. Do not overbeat. The batter will be thick and lumpy. Stir in chocolate chips.
• Spoon batter into muffin cups piling toward the center. If making with regular bread flour and not gluten-free, just fill to the top.
• Bake for about 22 minutes. Let cool in muffin tin for 10 minutes, then carefully loosen and let cool completely.

Notes

The lemon zest is best in berry muffins, but the orange zest is pretty good with the chocolate chip muffins. If you don't like chocolate/orange, just leave it out.

Keyword Basic Blueberry Muffins, Fine Cooking, Sour Cream