The Sunday Scoop
Muffins: because cake for breakfast should always be a thing.
After spending most of the weekend finalizing my Gluten Free Pizza Dough Recipes and getting them online, I thought I’d update an old recipe this week to give myself a little mental break (Plus don’t waste any precious eggs recipe developing which now once again $5 a dozen here in Chicago.) First off all, I forgot how delicious my Gluten Free Chocolate Banana Muffins are. It's a super quick and easy recipe, made in just one bowl and it makes 6 delicious bakery-style muffins. Also, it’s the perfect recipe if you have little helpers in your kitchen (I mean kids. Not puppies. No chocolate for puppies). But then when it was time to photograph them it hit me why I put this off for so long: muffins can be a bit challenging to photograph (and that’s a nice way to put it). BUT, I am happy to share I did get them done and now I wish inspiration would strike me and I could think of a way to make scones look pretty in photos.
Get the Recipe - Gluten Free Banana Chocolate Muffins
A few Pro Tips how to bake Bakery Style Muffins at home
Fill the Muffin Cups Generously: Fill each muffin cup almost to the top. This encourages bakery-style domed tops.
Rest/Chill the muffin batter. Want tall, impressive bakery-style muffins? Allow the muffin batter to rest overnight before baking. Allowing the batter to rest, even if it’s just 15-30 minutes will help hydrate the flour which builds a better crumb. Also – cold muffin batter will rise higher!
Start at a Higher Temperature: Bake at a higher temperature (around 425°F) for the first 5-7 minutes, then lower the heat. This burst of heat creates a tall muffin top.
Don't Underbake or Overbake: Check your muffins a few minutes before the recipe suggests to prevent drying out, but make sure a toothpick comes out clean. Remember, not all ovens are created equally.
More delicious Gluten Free Muffin Recipes to try
Here are more delicious muffin recipes to try this weekend.
Gluten Free Lemon Poppy Seed Muffins: Bright and zesty, these gluten-free lemon poppy seed muffins are bursting with fresh citrus flavor and a delightful crunch from poppy seeds. Light, moist, and topped with a subtle glaze, they're a perfect treat for breakfast or a midday snack!
Gluten Free Apple Cider Muffins: These gluten-free apple cider donut muffins are soft, moist, and packed with cozy fall flavors. Infused with spiced apple cider and coated in cinnamon sugar, they offer the warmth and nostalgia of classic apple cider donuts in a muffin form. Perfect for a seasonal breakfast or sweet snack!
Gluten Free Corn Muffins: Nothing beats some freshly baked Gluten Free Corn Muffins on a early fall day served alongside a steaming hot bowl of chili or soup or as a side dish for the Holidays. This one-bowl recipe comes together in no time and makes 10-12 scrumptious gluten-free muffins. They have the perfect crumb and are just slightly sweetened and are the perfect snack. Add some fresh corn kernels, shredded cheese, or some finely diced jalapenos to change things up a bit.
Gluten Free Sourdough Discard Muffins: Gluten Free Sourdough Discard Muffins are a delicious way to repurpose excess gluten-free sourdough starter that would otherwise be discarded during the feeding process. My recipe for sourdough discard muffins is a great base recipe to have on hand. Add fresh blueberries, strawberries, or even chocolate chips. I turned mine into blueberry white chocolate chip muffins because it's one of my favorite combinations.
What’s happening in my kitchen
Now that I added both recipes for my Gluten Free Pizzas to the website, I am back on working on fall and holiday content. I have to admit, I already have a wide selection of Gluten Free Pumpkin Recipes on my website. If there is anything major missing, please let me know and I’ll take a look into it. Pumpkins are mainly grown for their seeds for pumpkin seed oil in Austria so it’s not a thing there (at least when I grew up. Things maybe changed by now?). And no, I am still not a pie person ;)
I also started playing with an gluten free sourdough bread made with just sourdough and no commercial yeast. I am not 100% sold yet so I have a feeling this will be a longer project. In the meantime there is a delicious Gluten Free Artisan Dutch Oven Bread made with Sourdough Discard on my website already. It’s made with yeast and sourdough discard.
Happy Sunday and Happy Baking!
Daniela
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