These Vanilla Muffins are light and airy with sky high domes, just like you would find in a bakery! They have a lovely vanilla flavor that makes them stand out! They're so simple to make (no mixer is needed); you'll have 6 jumbo muffins in under an hour! If that wasn't enough, they're gluten free, nut free, eggless and can easily be vegan with a few tweaks!
These Vanilla Muffins are so soft and have beautiful height like just like my Bakery Style Chocolate Chip Muffins! These golden beauties are super delicious as is but if you want to top them with butter or vegan butter...oh my gosh...perfection!
For more muffin recipes, try my Oreo Muffins, my Gluten Free Chocolate Muffins, my Red Velvet Muffins and my Chocolate Chip Blueberry Muffins.
Reasons to Love These GF Muffins
- Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Light and Airy- These muffins are so light! Not an overly dense work out for your jaw!
- High Domes- They rise up super tall just like muffins from a bakery!
- Easy To Make- The batter mixes up with a whisk and spatula...no mixer is needed!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Vegetable Oil- This is a vanilla muffin recipe with oil instead of butter/vegan baking stick to help it stay moist.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Pure Vanilla Extract- Make sure you only use pure extract. A vanilla extract that isn't pure will give each vanilla muffin a chemical taste.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non dairy milk of choice.
Make this Recipe with All Purpose Flour
- Use 1 ¾ cups plus 2 tablespoons packed cups of AP flour (294 grams plus 2 tablespoons).
- Only use 1 cup of milk.
- Use ⅓ cup plus 2 teaspoons (not tablespoons) vegetable oil.
For Other Muffin Sizes
- Bake at the same temperature for 20-22 minutes or until the tops are golden, risen and springy when carefully touched. Makes 12 regular size muffins.
- Bake the mini muffins at the same temperature for 18-20 minutes or until the tops are risen and springy when carefully touched. Makes 48 mini muffins.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Vanilla Muffins
Here are the step by step instructions to make this vanilla muffins recipe!
Step 1: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt until combined. Set aside.
Step 2: Make the Cornstarch Water
In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Add the Other Liquid Ingredients
Into the cornstarch water, add the milk, vegetable oil and vanilla; whisk to combine.
Step 4: Combine the Ingredients
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
Step 5: Scoop the Batter
Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
Step 6: Bake and Cool
Bake in the center rack of the 375 degree oven for 24 minutes until the muffins are risen and springy when carefully touched.
When the muffins are out of the oven, let them cool in the pan for about 5-10 minutes. Lastly, remove them from the pan using a small spatula and let cool on a wire cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the muffin pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners or Grease the Pan- If you don't have any paper liners, grease each muffin tin with vegetable oil prior to adding the batter. Grease the entire pan, yes even the top; these muffins rise up nice and high and spill out of the cups.
- Fill the Muffin Tins to the Top- Make sure to fill each muffin cup almost all the way to the top. You want the muffins to have height.
- Cool the Muffins- Make sure the muffins have cooled at least 5-10 min prior to removing them from the muffin pan. If you do not wait, the muffins will break apart into a giant mess when trying to remove them.
Recipe FAQs
This recipe makes 6 jumbo size muffins.
It can also make 12 regular size muffins. If doing so, bake them at the same temperature for 20-22 minutes or until the tops are risen and springy when carefully touched.
It can also make 48 mini muffins. Bake the mini muffins at the same temperature for 18-20 minutes or until the tops are risen and springy when carefully touched.
No. Eggless baking is super tricky and something as simple as adding in chocolate chips changes the bake time and texture completely.
If you're looking for muffins with chocolate or fruit, check out my recipes for Bakery Style Chocolate Chip Muffins, Gluten Free Blueberry Muffins, Gluten Free Banana Muffins or Gluten Free Apple Muffins.
When you just bake the muffins they will have a crisp exterior and soft interior.
After you store them in an airtight container or in the foil at room temperature overnight, they will be soft on the outside as well.
Once the muffins have cooled, store in an airtight container or individually wrap each muffin in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much.
If wrapped in foil, store them in a zip top bag on the counter at room temperature for up to 2 days or freeze for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 1-2 hours.
If desired, warm each muffin in the microwave for 5-10 seconds at a time until you reach the desired temperature, prior to eating. Be careful not to burn your mouth.
Other Vanilla Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Vanilla Muffins
Ingredients
- 1 ¾ cups plus 2 tablespoons gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 1 ⅓ cups milk
- ⅓ cup plus 2 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil, in the wells and on the top.
- In a large bowl, with a whisk, mix together the 1 ¾ cups plus 2 tablespoons gluten free flour, the ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and the ¼ teaspoon kosher salt. Set aside.
- In a medium bowl, mix the 2 heaping tablespoons of cornstarch with 3 tablespoons water until it is thin and watery. It will be thick and tacky at first. Then pour in the 1 ⅓ cups milk, the ⅓ cup plus 2 tablespoons vegetable oil and the 2 teaspoons pure vanilla extract. Whisk to combine.
- Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
- Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
- Bake in the center rack of the 375 degree oven for 24 minutes until the muffins are golden on top, risen and springy when carefully touched.
- Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.
Rachita
I love making these! I have made them three times with AP flour and loved the results each time! I’m only 14 but this recipe has been so easy and gave me wonderful results. I totally recommend this!
Lee
Thank you so so much for sharing!!!
Wendy
Sooo delish!
I used GF flour, coconut oil and vanilla oat milk plus added chopped pecans and the rind and juice of one clementine. My new favorite muffin:)
Jessica
Just made these this morning and they were sooo good! Used avocado oil, bob's gluten free flour in the blue bag and the reg size muffin tins. I got 10 muffins total. Very pleased, thank you so much for sharing this recipe. Will be making again for sure!
Ally Gibson
Could you use all purpose flour?
Lee
Hi Ally! I cannot test it due to celiac disease but I explain what to do in this blog post in the section entitled, "substitutions and variations." Hope that helps!
Brittany
I used avocado oil, coconut sugar and goat's milk and put them in a regular muffin tin. they turned out fantastic. I baked them for 20 mins and they were cooked through perfectly. It made a full muffin tin plus 3! I want to play with the ingredient amounts and try to make them easier measurements.
jj
Wonder ful
Milla
Hi!
I’ve made this recipe 3 times now & am very happy with the results. The last double batch I made I got 6 large muffins, 12 medium & 2 mini loaves! For someone with limited mobility, fluctuating energy levels & many food intolerances - this is awesome. Thank you for sharing this recipe with us. I’m in The Netherlands so I thought I’d share that I’ve been using Doves Freee (no typo, not sponsored) self raising white flour & maizena as that is what I have access to, with great success.
I also wondered if you thought it would be worth a try to replace the water in the cornstarch mix with lemon/lime juice & to rub the zest into the sugar for a citrus twist?
For now my freezer has a good supply of treats to last me a while. Thanks again.
Lee
Oh I am so glad that you like them! Thank you for sharing what products you use...it's very helpful for those in other countries! As for the lemon. I think I would still use the cornstarch water slurry and then add zest and lemon juice into the batter...kind of like what I do with my lemon cupcakes. I haven't tested it in the muffins yet, but you could probably do 2 tablespoons of fresh squeezed lemon juice and 1 tablespoon of lemon zest. Hope it works out!
Milla
I forgot to rate! Thanks for your input I’ll let you know how it goes.
Milla
Hi Lee,
I’ve tried adding lime zest & juice for the 2nd time today. I think these may be the best ones I’ve made so far and the best looking ones too. Not as domed as yours but not flat either. I know my oven temp is dodgy, normally the taste is more important than the visuals to me but I must confess to feeling super proud of my pretty muffins. I doubled the ingredients, rubbed the zest of 3 limes into the sugar and the juice of 1 (4 tablespoons) into the slurry. I used full fat coconut milk this time & that will be my go to from now on. Am home sick with covid & so happy that I was able to whip this up through my aches, pains, fogginess and in between coughs. This is a great recipe. Kind regards, Milla
Karly
I’ve been eyeing your recipes on Instagram for a while now, and I finally made these muffins. They are great and I can’t wait to make more of your recipes!
Lee
SO glad! Thank you!
Brittany
Is there any kind of substitute for vegetable oil that I could use?
Lee
Hi Brittany! You could use an equal amount of melted coconut oil instead of the vegetable oil. You could also try applesauce or canola oil. I haven't tested it with these and keep in mind it will also alter the flavor. Hope this helps!
Frannie
Can you not add cornstarch
Lee
Hi Frannie. The cornstarch is needed as a binder since there are no eggs. If you are allergic to corn or don't like to use it, you can use equal amounts of arrowroot starch instead. Hope this helps!
Kathy
My daughter has several allergies. These turned out beautiful! I made regular size instead of the jumbo. Next time I will adjust the time by just a few minutes. Will definitely make them again.
Kathy
Can arrow root be substituted for cornstarch?
Lee
Yes! I haven't tested it due to my son's many allergies but many people use it in my recipes instead of cornstarch. Use equal amounts. Hope this helps!
John
These muffins were absolutely delicious and perfect for brunch!
Lee
Thanks!!!
Kathy
Have you tried adding blueberries? Looking forward to trying these!
Lee
Hi Kathy! Eggless baking can be super tricky and adding fruit like blueberries can add extra moisture and change the cook times. Even adding chocolate chips can change cook times as well. I have two blueberry muffin recipes on the blog that you can check out! They are my Gluten Free Blueberry Muffins and also my Chocolate Chip Blueberry Muffins. Hope this helps!