Name: Gluten-Free Muffins - 3 Ways
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 1/4 cups Gluten-Free All Purpose Baking Mix (I use King Arthur Gluten-Free All Purpose Baking Mix); 1/2 cup sugar; 1/4 cup vegetable oil; 2 eggs; 1/2 cup almond milk (or milk, or another non-dairy milk option); 2 TBSP strawberry jam (any jam will work); 1/8 cup gluten-free semi-sweet chocolate chips (or regular semi-sweet chocolate chips); 1/8 cup cocoa (sifted); 1/8 cup butterscotch chips (optional)

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I am all about using good ingredients and short cuts. One of my favorite short cuts, is to use a baking mix for making muffins and other baked goods. I make a lot of gluten-free food and with gluten-free baking, it can be hard to get the texture you want. Using a baking mix helps me acheive the texture I want and saves time. My children have varying tastes and prefer different muffin flavors, and I don’t like making multiple muffin recipes in one day. To solve this problem, the solution I like to use, is to take one batter and add in different ingredients to make different flavors of gluten-free muffins. With a few alteration, I made strawberry swirl, double chocolate and strawberry butterscotch muffins. I have also made more variations, like Lemon swirl. In the end, there is something for everyone.

How To Make The Gluten-free Muffins

You start by making two basic batters using my favorite Gluten-Free All-Purpose Baking Mix from the King Arthur Baking Company, and no this post is not sponsored. I love their mix and wanted to share. Use two bowls and cut the recipe in half, making one regular batter and an altered batter for the double chocolate. By replacing some of the flour with coco powder, I easily turned the regular batter into a double chocolate batter.

Muffin Toppings/ Add-Ins

Lets talk toppings! To keep add-ins low prep, I used simple ingredients you can find in your pantry. For the strawberry swirl muffins, I used, strawberry jam. For the double chocolate muffins, I used semi-sweet gluten-free vegan chocolate chips from Trader Joe’s, but any chocolate chips will do.

Quick Tip: If you buy gluten-free vegan chocolate chips, my favorite place to get them is from Trader Joe’s. I used to buy another, more expensive, brand until I realized that the semi-sweet chocolate chips from Trader Joe’s were gluten-free and vegan. Win! Win!

Back to topping! As a last minute decision, I used some butterscotch chips in a third version, strawberry swirl with butterscotch chips. I have used white chocolate chips in the passed, and was hoping that I would end up with a similar flavor result by using the butterscotch chips. Spoiler Alert! It worked out beautifully! After placing the batters in the muffin tins, it was time to add in the mix-ins.

Strawberry Swirl Muffins

For the strawberry swirl muffins, add about 1 teaspoon of jam in the middle of each tin. Next, I swirled the batter. You can use a spoon, a knife or even a clean finger. For some of the strawberry swirl muffins, I mixed in the butterscotch chips. First, I added the jam. Next, I added in 3 or 4 butterscotch chips for each muffin. After that, I swirled the jam and chips in and topped them with a few more butterscotch chips.

Double Chocolate Muffins

For the double chocolate muffins, I simply added in semi-sweet chocolate chips and swirled them in. Make sure you let the batter rest for 10 minutes before baking. Next, the muffins baked in the oven at 350°F, for about 15 minutes or until toothpick comes out clean.

Once Out The Oven

Once baked. I let the muffins cool on a cooling rack for a bit, then plated and served! These fluffy muffins don’t last long in my house, but if I do have any leftovers, I place them in a airtight container and they can last for a couple of days. If you are looking for a great after school or anytime snack, these muffins are a wonderful option! If you love these muffins or want to share your favorite mix-ins comment below!

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