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Vanilla Gluten-Free Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/vanilla-gluten-free-muffins-recipe/