Gluten Free Sour Cream Breakfast Muffins

by Jen on January 18, 2014

*This GF Sour Cream Breakfast Muffin recipe is gluten-free, Paleo- and SCD-friendly*

Lately, I have been sleeping a little easier at night. For two reasons: 1) my youngest has decided to let me, and 2) I have an awesome new government job.

It seems like eons ago when I left my job in the public health sector. I’m not going to bore you with the different iterations of the rigmarole that was my job search during the last few months, but here’s what I can say: I am so happy and grateful for all the opportunities I have today!

And those few pounds I’ve been obsessing to lose? Lost them by cutting out wheat in my life and spending a little more time in the gym! No bread, no pasta, no worries!

But me, go wheat-free forever? It’s like asking me to wear wool in the summer (even in the winter)…Torture! So instead of getting stuck in a dietary quagmire, I allow myself to enjoy wheat products several times a month. However, the family can do so whenever they want.

But not today.

These muffins, as the name states, are gluten-free. They’re also refined sugar-free by the use of raw honey. This is the type of recipe, though, that does not take away too much from the familiarity and comfort of a regular muffin to require proof of concept. Nobody will suspect anything! Sure, it’s considerably less sweet and it tastes more like a soft, pillowy bread, but I am sure you can convince your picky “customers” (i.e. kids and spouses) to enjoy them for what they are!

Soft, airy, sour dough-y morning treats, these wholesome muffins can be packed in a lunch box or eaten on-the-go. They’re great straight out of the oven and can hold well to reheating. My only complaint is, we’re always fighting for the last piece.

Gluten Free Sour Cream Breakfast Muffins
5.0 from 2 reviews
Print
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 10 to 12 muffins
Ingredients
  • 50 grams brown rice flour
  • 50 grams yam flour
  • 40 grams tapioca flour
  • 10 grams garbanzo flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon xanthan or guar gum
  • 1 egg
  • 6 tablespoons raw honey
  • 3/4 cup sour cream
  • 1 tablespoon butter, softened
  • 1/2 teaspoon salt
Preparation
  1. Grease a regular 12-cup muffin tin or line with paper, ungreased.
  2. Preheat the oven to 400 F (205 C).
  3. In a medium bowl, mix all the flours together with the baking powder, baking soda, and xanthan or guar gum.
  4. In another bowl, beat the egg. Add honey, sour cream, butter, salt, and the flour mixture, and mix until just combined.
  5. Fill muffin cup at 2/3 full and bake for 20 to 25 minutes or until a tester inserted comes out clean.
  6. Serve with whipped butter or sprinkle with icing sugar.

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{ 17 comments… read them below or add one }

Erica January 18, 2014 at 1:26 pm

Hi Jen,
These breakfast muffins look yummy! And I love your food photography and styling. Did you take a class or learn on your own? Congrats to your new job and the weightloss by the way. I’ve also experimented with cutting out wheat, bread and pasta – made such a difference! Something I will consider again.

Reply

Choc Chip Uru January 18, 2014 at 10:11 pm

I feel like I have not seen your blog for so long my friend, but I am so sorry! Now I am finally home for good :)
Gorgeous breakfast muffins, they look airy and light but packed full of flavour!

Cheers
CCU

Reply

La Torontoise January 20, 2014 at 8:58 am

Congratulations on your new job!
I noticed your silence and indeed thought you were busy with jon search and all.
Hope you had a wonderful holiday season?

All the best and wishing you an year full with all those things that matter most to you!

Reply

Laura (Tutti Dolci) January 20, 2014 at 4:12 pm

Gluten free or not, these muffins look like a treat! Happy to hear the job is going well! :)

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Bianca @ Confessions of a Chocoholic January 20, 2014 at 9:15 pm

Congrats on the new job, the weight loss, and these awesome looking muffins!

Reply

Raymund January 22, 2014 at 12:03 am

Congratulations on your new job!

Reply

Amy @ Fearless Homemaker January 22, 2014 at 8:16 pm

So glad that everything is going so great for you! And these muffins look just fab. YUM!

Reply

Lisa {AuthenticSuburbanGourmet} January 24, 2014 at 8:33 pm

Happy to have you back blogging again – always love your posts. I am glad that the interviewing tips helped and so HAPPY that you landed a job you love. It is so important to love what you do. These muffins are simply mouthwatering!!! :-)

Reply

Patty January 27, 2014 at 8:03 pm

Hi Jen, I’m happy you’re sleeping better at night! And you are so good to go wheat free and great that you are getting the benefits from it and still eating well ;-) Gorgeous photos of your beautiful and very creative gluten-free muffins… and great to have you updating your blog!

Reply

Chocolate Shavings February 2, 2014 at 7:43 am

The muffins look scrumptious and your styling is impeccable!

Reply

Sarah & Arkadi February 17, 2014 at 10:37 pm

all these different types of flour in your ingredients list sound so fantastic! love these muffins!

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Kiran @ KiranTarun.com February 26, 2014 at 5:21 pm

I need these with my afternoon tea!! Yum!

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Sandra | Sandra's Easy Cooking March 3, 2014 at 7:11 pm

I am glad that you are doing better, Jen! You deserve a little rest! Those muffins sure do look like a morning delight! Have a great March! xo

Reply

Cass @foodmyfriend March 26, 2014 at 12:40 am

I could definately tuck into one of those with my cup of tea right now. It’s getting cold outside in Sydney now!

Reply

The Squishy Monster March 29, 2014 at 11:40 pm

Congrats on the new job and this muffin covers allll the bases. Best of all, it looks and sounds divine!

Reply

Silvia May 1, 2014 at 12:12 pm

Nice to meet you and congrats on the new job!
Wonferful muffins stuffed with healthy goods…I didn’t know yam and garbanzo flour

ciao
Silvia

Reply

ami@naivecookcooks May 15, 2014 at 6:09 pm

Beautiful!!

Reply

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