Vanilla Gluten-Free Muffins Recipe

Introduction

These vanilla muffins are fluffy, tender, and naturally gluten free. Perfect for breakfast or a sweet snack, they come together with simple ingredients and a lovely vanilla aroma.

Ingredients

• 1 3/4 cups plus 2 tablespoons gluten free flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
• 1 1/3 cups milk
• 1/3 cup plus 2 tablespoons vegetable oil
• 2 teaspoons pure vanilla extract

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6-cup muffin tin with vegetable oil, coating both the wells and the top edges.
2. Step 2: In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and kosher salt. Set aside.
3. Step 3: In a medium bowl, mix the cornstarch and water until thin and watery. Then add the milk, vegetable oil, and vanilla extract. Whisk until well combined.
4. Step 4: Slowly pour the liquid ingredients into the dry ingredients, whisking gently until just combined. If the batter becomes too thick, switch to a spatula to fold the mixture.
5. Step 5: Using an ice cream scoop, fill each muffin cup to the top. Smooth the batter evenly with the back of a spoon or a small knife.
6. Step 6: Bake on the center rack for 24 minutes, until the muffins are golden, risen, and springy to the touch.
7. Step 7: Let the muffins cool in the pan for 5-10 minutes. Then carefully remove them with a spatula and transfer to a wire rack to cool completely.

Tips & Variations

• For extra flavor, add a handful of chocolate chips or fresh berries to the batter before baking.
• Make sure not to overmix the batter to keep the muffins light and fluffy.
• Use dairy-free milk and oil to make this recipe vegan-friendly.
• If you don’t have cornstarch, arrowroot powder works as an effective substitute.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag or container for up to 1 month. To reheat, warm muffins in a microwave for 15-20 seconds or in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute with regular all-purpose flour, but results may vary slightly in texture. Adjust liquids if needed.

How do I know when the muffins are done?

The muffins should be golden on top, risen, and spring back when lightly touched. You can also insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Vanilla Gluten-Free Muffins Recipe

Print Recipe

★★★★★

5 from 106 reviews

These gluten-free vanilla muffins are soft, moist, and bursting with classic vanilla flavor. Perfect for breakfast or a snack, they are easy to make with simple pantry ingredients and baked to golden perfection in a jumbo muffin tin.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 24 minutes
• Total Time: 39 minutes
• Yield: 6 jumbo muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups plus 2 tablespoons gluten free flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt

Wet Ingredients

• 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
• 1 1/3 cups milk
• 1/3 cup plus 2 tablespoons vegetable oil
• 2 teaspoons pure vanilla extract

Instructions

1. Preheat and prepare pan: Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6-cup muffin tin with vegetable oil, coating both the wells and the top edges to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined. Set this bowl aside for the next step.
3. Prepare wet ingredients: In a medium bowl, stir the cornstarch with water until it becomes thin and watery. Then add the milk, vegetable oil, and vanilla extract, whisking until the mixture is smooth and fully combined.
4. Combine wet and dry mixtures: Slowly add the wet ingredients to the dry ingredients using a whisk, mixing gently until just combined. If the batter starts to thicken too much, switch to a spatula to fold the mixture without overmixing.
5. Fill muffin tin: Using an ice cream scoop, fill each muffin cup to the top with batter. Smooth the tops with the back of a spoon or a small knife for even baking and appearance.
6. Bake the muffins: Place the muffin tin on the center rack of the preheated oven and bake for 24 minutes. The muffins are done when they are golden on top, have risen well, and feel springy to the touch.
7. Cool before serving: Remove the muffins from the oven and let them cool in the pan for 5–10 minutes. Then carefully remove them with a small spatula and transfer to a wire rack to cool completely before serving.

Notes

• Make sure not to overmix the batter to keep the muffins light and fluffy.
• Use a jumbo muffin tin to achieve the correct muffin size and baking time.
• Gluten free flour blends vary, so ensure yours includes xanthan gum or similar for best texture.
• These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
• For a dairy-free option, substitute the milk with almond or oat milk.

Keywords: vanilla muffins, gluten free muffins, breakfast muffins, easy muffin recipe, homemade muffins