These delicious Rice Flour Muffins are easy to make, only call for rice flour (just like my rice bread), and are ready within an hour! The soft crumb is paired with the rich flavor and decadent chocolate notes in every bite.
These rice muffins are great for an afternoon snack and as a Valentine's Day dessert! This recipe is ultra simple, all you need is one bowl and a few basic ingredients. When you are ready for a more elaborate recipe, make sure to check out my Macarron Dulce recipe!
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Why You Will Love This Recipe
- One-bowl recipe just like these buckwheat banana muffins.
- You only need 1 flour type just like in these buckwheat flour apple muffins.
- Only 10 minutes of hands-on work (it's even less than in my super quick no-churn ice cream).
- Goes great as a sweetener for your afternoon tea.
Ingredients for Rice Flour Muffins
- Rice flour - don't substitute for brown rice flour.
- Oil - use any neutral vegetable or seed oil.
- Sour cream - you can also use Greek yogurt or buttermilk.
Substitutes
Dairy-free - use plant-based yogurt or coconut cream.
Vegan - use chia eggs and plant-based yogurt or coconut cream.
Xanthan gum - don't leave out or substitute xanthan gum or your muffins will be crumbly.
Add-ins - you can use blueberries instead of the chocolate chips.
How to Make Rice Muffins
Step 1. Preheat the oven to 400F (200C) and grease your muffin tins or line them with baking paper.
In a medium size bowl combine all the dry ingredients other than the chocolate chip and mix well to incorporate.
Step 2. Add the wet ingredients and mix until evenly combined.
Step 3. Fold the chocolate chips into the rice muffin batter.
Step 4. Scoop the batter almost to the top into the muffin tins and place the tins into the preheated oven for 25-30 minutes. Let the muffins cool for 10 minutes before taking them out from the tins. Enjoy!
Expert Tips
- Let the muffins cool down in the tins before removing them to prevent breaking.
- Don't skip the xanthan gum or the muffins will easily break apart.
- Avoid opening the oven during baking to prevent the muffins from collapsing.
Common Questions
Yes, rice flour is frequently used in gluten-free baking as a part of the flour composition with an additional binder (xanthan gum, psyllium husk, or guar gum). For pure rice flour recipes see these rice bread and brown rice bread recipes.
It is best to follow recipes as written to ensure the best results. Rice flour has a different absorbency than AP flour and it needs additional binders to prevent baking goods from crumbling. If you want to use AP flour, find a recipe that specifically calls for it.
Pros: it is gluten-free, affordable, easy to source, and it can be made at home. Cons: on its own, it creates a gritty texture and requires additional binders for baking.
Storage
- These muffins will last for up to 4 days at room temperature in an air-tight container.
- You can freeze these rice muffins for up to 3 months! To defrost, simply place a muffin or two into the microwave for a couple of minutes.
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Rice Flour Muffins
Ingredients
- 160 grams white rice flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ tsp xanthan gum
- a pinch of salt
- 50 grams white granulated sugar
- 27 grams packed brown sugar
- ¼ cup plain yogurt can substitute with buttermilk or sour cream
- 50 grams milk, use plant-based for dairy-free
- 2 eggs
- 30 grams sunflower oil
- 100 grams chocolate chips or 75g (¾cup) blueberries
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Instructions
- Preheat the oven to 400F (200C) and grease your muffin tins or line them with baking paper.
- In a medium size bowl combine all the dry ingredients other than the chocolate chip and mix well to incorporate.160 grams white rice flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon xanthan gum, a pinch of salt, 50 grams white granulated sugar, 27 grams packed brown sugar
- Add the wet ingredients and mix until evenly combined.¼ cup plain yogurt, 2 eggs, 30 grams sunflower oil, 50 grams milk,
- Fold the chocolate chips into the muffin batter.100 grams chocolate chips
- Scoop the batter almost to the top into the muffin tins and place the tins into the preheated oven for 25-30 minutes. Let the muffins cool for 10 minutes before taking them out from the tins. Enjoy!
Notes
-
- Let the muffins cool down in the tins before removing them to prevent breaking.
- Don't skip the xanthan gum or the muffins will easily break apart.
- Avoid opening the oven during baking to prevent the muffins from collapsing.
- Use a digital scale to ensure the best results!
Leoni says
Easy. Fantastic
Amy Naiker says
Can we substitute sugar for honey?
Natasha Levai says
I haven't tried it but you can give it a go!
Marina says
How much is ¼ cup plain yogurt?
Natasha Levai says
About 60g!
Liz says
Do you melt the lard/butter?
Natasha Levai says
Hi Liz! Yes, you can melt the butter!