There’s something about gluten-free baking. While the offerings have come a long way, it’s challenge to get a cake or muffin that isn’t overly dense. This muffin combines great sweet and savory pairings, and is a combination of flavors found in an everything bagel with the texture of a muffin or cornbread. I love serving this at a brunch, bringing balance to sweet coffee and fruit.
Keep reading for the full recipe after the jump!
Gluten-Free Everything Muffins
Servings: one dozen
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 T raw honey
- 1 teaspoon salt
- 2 teaspoons sesame seeds
- 1 teaspoon dried minced onion
- 1 teaspoon garlic flakes
- 2 teaspoons poppy seeds
- 1 egg
- ¼ cup vegetable oil
For the dairy-free buttermilk:
- 1 C canned coconut milk
- 1 T lemon juice
Begin by combining coconut milk and lemon juice. Allow to sit for 5 minutes.
Stir together the flour, baking powder, salt, sesame seeds, minced onion, garlic flakes, and poppy seeds. Set aside. Whisk together the egg, honey, oil, and buttermilk. Add the wet ingredients to the dry ingredients. I use a mixer to make sure all the ingredients are thoroughly mixed and combined. Scoop batter into muffin tins. Top with a pinch of coarse himalayan sea salt. Fill each cavity about three-fourths of the way full. Bake for 16-20 minutes or until a toothpick comes out clean. Enjoy your everything muffins at your Christmas brunch alongside your garlic, goat cheese, and truffle scramble.