Quinoa Flour Muffins Recipe
Light, nutty quinoa flour muffins deliver a protein-packed breakfast treat with moist crumb and delicate flavor that pairs perfectly with morning coffee.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">200g quinoa flour</li><li class="ingredients-single-item">50g almond flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">100g granulated sugar (or coconut sugar)</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">120ml yogurt (dairy or plant-based)</li><li class="ingredients-single-item">60ml milk (dairy or plant-based)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">100g mix-ins of choice (blueberries, chocolate chips, or chopped nuts)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Paper muffin liners</li><li class="equipment-single-item">Cooling rack</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and line a 12-cup muffin tin with paper liners. Position your oven rack in the center position to ensure even heat distribution throughout baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the quinoa flour, almond flour, baking powder, baking soda, salt, and cinnamon until well combined. Quinoa flour has a naturally nutty flavor that pairs beautifully with cinnamon, and the almond flour helps create a more tender crumb since gluten-free flours can sometimes result in denser baked goods.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate medium bowl, whisk the eggs and sugar together vigorously for about 1 minute until light and slightly frothy. This incorporates air into the mixture, helping create a lighter texture in your finished muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the oil, yogurt, milk, and vanilla extract to the egg mixture, whisking until smooth and well combined. The combination of oil and yogurt is key to moist muffins – oil prevents dryness while yogurt adds tenderness and a subtle tang.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until combined. You should still see a few streaks of flour – overmixing activates the proteins in the flour and can lead to tough muffins. The batter will be thicker than traditional wheat flour batters; this is perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in your mix-ins of choice, being careful not to overmix. If using berries, coating them lightly in a teaspoon of quinoa flour before adding can help prevent them from sinking to the bottom during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. The batter won't rise as much as wheat flour muffins, so don't be afraid to fill them generously.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For an optional touch of sweetness, sprinkle a little raw sugar on top of each muffin before baking. This creates a delightful crunchy top contrasting with the tender interior.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 18-22 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out with just a few moist crumbs. Gluten-free baked goods can sometimes look less golden than wheat-based ones, so don't rely solely on color as an indicator of doneness.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This resting time allows the structure to set, making them easier to remove from the pan without breaking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. To refresh, warm slightly in the microwave or oven before serving. The nutty flavor of quinoa flour actually develops further overnight, making these muffins taste even better the next day!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make these gluten-free muffins without almond flour?
Yes, you can substitute almond flour with other gluten-free alternatives like oat flour, coconut flour, or more quinoa flour. However, almond flour adds moisture and a tender crumb, so you might need to adjust liquid ingredients slightly to maintain the right texture in your muffins.
Why does quinoa flour work well in baking?
Quinoa flour excels in baking due to its high protein content (nearly twice that of wheat flour), which helps create structure in gluten-free goods. Its naturally nutty flavour adds complexity, while its nutritional profile provides essential amino acids, minerals and fibre, making it ideal for healthier baking.
How can I prevent my gluten-free muffins from becoming dry?
To keep gluten-free muffins moist, use ingredients like yogurt and oil as this recipe does, don't overbake them, include binding ingredients like eggs, and add moisture-retaining elements such as applesauce or mashed banana. Store them in an airtight container once cooled to preserve freshness.
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