Recipe summary

Hands-on time:
15 mins. to 25 mins.
Baking time:
24 mins. to 28 mins.
Total time:
49 mins. to 1 hrs 3 mins.
12 muffins
These moist muffins, made with sorghum flour, rise nicely. They're delicious split and served warm, with apple preserves or cinnamon-sugar and butter.
Volume Ounces Grams

  • 1 cup sorghum flour
  • 1 cup King Arthur Gluten-Free Multi-Purpose Flour or 1 cup + 2 tablespoons brown rice flour blend*
  • 2 tablespoons milled flax
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, optional
  • 2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 3 tablespoons melted butter or vegetable oil
  • 3 large eggs
  • 1 1/2 cups buttermilk, at room temperature
  • 1 cup peeled, diced apples
  • 1 cup chopped walnuts or raisins, or a combination
  • coarse sugar for sprinkling on top, optional


  1. 1) Preheat the oven to 375F. Grease a 12-cup muffin pan, or line the pan with muffin papers, and grease the papers.
  2. 2) Whisk together the the flours, flax, sugar, salt, cinnamon, baking powder, and xanthan gum in a large bowl.
  3. 3) Whisk together the melted butter or oil, eggs, and buttermilk.
  4. 4) Add the buttermilk/egg mixture to the dry ingredients, whisking until everything is well combined. A few lumps are fine.
  5. 5) Gently stir in the chopped apples and nuts and/or raisins.
  6. 6) Scoop the batter by the generous -cupful into the prepared muffin cups; a muffin scoop works perfectly here. Sprinkle the tops with coarse sugar, if desired. Set aside to rest for 10 minutes.
  7. 7) Bake the muffins for 24 to 28 minutes, until a center muffin feel set when pressed lightly in the middle and is lightly browned on the edges. The tops of the muffins won't change color much.
  8. 8) Remove from the oven, and let sit for 5 minutes to firm up slightly before tipping out of the pan onto a rack to cool.
  9. Yield: 12 muffins.

Tips from our bakers

  • *Make your own blend
    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

    Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).
  • These muffins are very lightly sweetened, designed to be a suitable base for sweet preserves and spreads. For more sweetness in the muffins themselves, add raisins rather than nuts.