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gluten_freeI adapted these muffins from a recipe in Katarina Cermelj's The Elements of Baking, making them dairy free and reducing the sugar. The result is a tender muffin with a domed top and a fluffy crumb, similar to a bakery muffin, but not as sticky or sweet.
Ingredients:
145 g tapioca starch
72 g sorghum flour
72 g millet flour
170 g granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/4 tsp fine salt
160 g non-dairy milk (175 ml)
150 g non-dairy plain yogurt (5.3 oz)
100 g neutral oil (1/2 cup)
2 large eggs (~100 g out of shell)
1/2 tsp vanilla extract
1/4 tsp almond extract
215 g fresh raspberries, rinsed and drained
Time: About 20 minutes to put together, and about 20 more in the oven.
Tools: Kitchen scale, please.
Instructions:
1. Preheat your oven to 375°F. Prepare your muffin pans with paper liners or non-stick spray.
2. In a large bowl, whisk together the dry ingredients.
3. In a medium bowl, whisk together the wet ingredients.
4. Combine them!! Stir until you have a nice smooth batter with few lumps. It will thicken as you stir and should be pretty thick, like a cake batter; this will stop your raspberries from sinking.
5. Gently fold in the raspberries.
6. Scoop your batter into your muffin cups, about 1/4 cup in each.
7. Cook in the center of your oven for 20-25 minutes or until lightly browned and a toothpick inserted in the center comes out mostly clean.
8. Remove from pan and cool on a rack for at least 10 minutes.
Makes about 16 muffins.
I think these taste best after they've cooled and sat a while, then I like to zap them in the microwave and eat them warm. Store at room temperature in an air-tight container for two days, or up to a week in the fridge. They also freeze well.
Notes: For these muffins, I use Kite Hill's plain unsweetened almond yogurt, which has the texture of thin sour cream. I've also used their vanilla yogurt, which gave the muffins a little more depth and sweetness.
For the milk, I use Trader Joe's Unsweetened Almond, Cashew & Macadamia Nut Beverage, which pours like skim milk. If your yogurt is thicker than mine, you might need to add an extra splash of milk to your batter.
I've used oat flour in place of the sorghum or the millet (but not both at the same time). But since this is based on Kat's own flour blend, you can use her formula to swap out any of the flours used.
And for oil, I like avocado oil or a light olive oil, both have a neutral taste. Any kind of liquid vegetable oil would work, but I'd avoid extra virgin olive oils because that is too much flavor.
Variations: Some sliced almonds would be nice in here if you like nuts in your muffins or maybe just sprinkle some on top for style points. Or change up the whole flavor profile: Blueberries, lemon zest, and vanilla extract (use 1 tsp). Or forget fruit and throw in 1 cup of chocolate chips, put in a teaspoon or two of vanilla, and up the sugar to 200 g, as the original recipe calls for, and get after that sweet bakery muffin vibe.
Questions? Ask 'em!
Ingredients:
145 g tapioca starch
72 g sorghum flour
72 g millet flour
170 g granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/4 tsp fine salt
160 g non-dairy milk (175 ml)
150 g non-dairy plain yogurt (5.3 oz)
100 g neutral oil (1/2 cup)
2 large eggs (~100 g out of shell)
1/2 tsp vanilla extract
1/4 tsp almond extract
215 g fresh raspberries, rinsed and drained
Time: About 20 minutes to put together, and about 20 more in the oven.
Tools: Kitchen scale, please.
Instructions:
1. Preheat your oven to 375°F. Prepare your muffin pans with paper liners or non-stick spray.
2. In a large bowl, whisk together the dry ingredients.
3. In a medium bowl, whisk together the wet ingredients.
4. Combine them!! Stir until you have a nice smooth batter with few lumps. It will thicken as you stir and should be pretty thick, like a cake batter; this will stop your raspberries from sinking.
5. Gently fold in the raspberries.
6. Scoop your batter into your muffin cups, about 1/4 cup in each.
7. Cook in the center of your oven for 20-25 minutes or until lightly browned and a toothpick inserted in the center comes out mostly clean.
8. Remove from pan and cool on a rack for at least 10 minutes.
Makes about 16 muffins.
I think these taste best after they've cooled and sat a while, then I like to zap them in the microwave and eat them warm. Store at room temperature in an air-tight container for two days, or up to a week in the fridge. They also freeze well.
Notes: For these muffins, I use Kite Hill's plain unsweetened almond yogurt, which has the texture of thin sour cream. I've also used their vanilla yogurt, which gave the muffins a little more depth and sweetness.
For the milk, I use Trader Joe's Unsweetened Almond, Cashew & Macadamia Nut Beverage, which pours like skim milk. If your yogurt is thicker than mine, you might need to add an extra splash of milk to your batter.
I've used oat flour in place of the sorghum or the millet (but not both at the same time). But since this is based on Kat's own flour blend, you can use her formula to swap out any of the flours used.
And for oil, I like avocado oil or a light olive oil, both have a neutral taste. Any kind of liquid vegetable oil would work, but I'd avoid extra virgin olive oils because that is too much flavor.
Variations: Some sliced almonds would be nice in here if you like nuts in your muffins or maybe just sprinkle some on top for style points. Or change up the whole flavor profile: Blueberries, lemon zest, and vanilla extract (use 1 tsp). Or forget fruit and throw in 1 cup of chocolate chips, put in a teaspoon or two of vanilla, and up the sugar to 200 g, as the original recipe calls for, and get after that sweet bakery muffin vibe.
Questions? Ask 'em!
no subject
Date: 2025-12-21 08:56 pm (UTC)Is there an alternative to xanthan gum, please? It makes me ill. It's amazing how I have so many intolerances and xanthan gum is a new one 🫤
no subject
Date: 2025-12-22 12:51 am (UTC)I'm sorry to hear that! I haven't tried these without xanthan gum. If you can tolerate guar gum, that would probably be the best substitute, though you might need a little more, like an additional 1/2 teaspoon per cup of flour. If you're totally gum-free, then maybe some flaxseed meal, like...2 tablespoons? That's where I'd start, at least, but please know I'm just guessing!
If you're looking for gum-free muffins, I can recommend Amanda Drozdz's Running With Spoons and her cookbook Easy Flourless Muffins, Bars & Cookies: Delicious Recipes for Healthy, Portable Gluten-Free Snacks. They bake up nicely and hold together even without gums.
no subject
Date: 2025-12-22 09:45 am (UTC)Guar gum might be okay, I could try it. And flaxseed too, that swells into a sticky substance doesn't it?
Thanks so much for your recommendations. I won't blame you if I get a bad reaction, don't worry. But I've generally noticed that most thickeners don't suit me, even cornflour 🫤
Happy Holidays!
no subject
Date: 2025-12-22 08:07 pm (UTC)Yeah, a lot of people have trouble with gums. That's why the comm has a gum-free tag. And I know how frustrating and upsetting it is when your food makes you sick, believe me, but we ask that you don't discuss the specifics of your health concerns here on the comm. It's perfectly fine to say you avoid or can't tolerate an ingredient, though, without getting into the details.
Flaxseed does swell into a slippery substance and is sometimes used in place of eggs in baking. It has a nutty flavor, so it'll make muffins taste more hardy. Make sure you get the meal, the ground seed; it comes in two colors and they're basically the same, but I prefer the golden flax just because it doesn't stand out as much as the brown flax, which makes dark flecks in your baked goods.
I've had really good luck with these gum-free banana muffins that have flaxseed meal in them. You'd never know they were gum-free.
Happy holidays!
no subject
Date: 2025-12-23 12:38 pm (UTC)no subject
Date: 2025-12-27 07:12 pm (UTC)That's understandable. No worries. <3
If you do make a gum-free attempt at this recipe, successful or not, I'd love to hear how it goes. You can just comment on this post and tell us what you tried.