Vanilla Muffins
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!
Servings: 6 jumbo muffins
Calories: 358kcal
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.
Video
Notes
Regular Muffins: Bake at 375 degrees Fahrenheit for 20-22 minutes or until muffins are risen and springy. Makes 12 regular muffins.
Mini Muffins: Bake at 375 degrees Fahrenheit for 18-20 minutes or until muffins are risen and springy. Makes 48 mini muffins.
Vegan: Use a dairy free gluten free flour, vegan sugar and non dairy milk.
All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ cups plus 2 tablespoons packed cups of AP flour (294 grams plus 2 tablespoons), only 1 cup of milk and use ⅓ cup plus 2 teaspoons (not tablespoons) vegetable oil.
Storing: Store cooled vanilla muffins in an airtight container or wrapped in foil at room temperature for up to 2 days, or in the freezer for 30 days. To thaw, leave out on the counter wrapped in foil for 2 hours or until soft. If desired, warm each muffin in the microwave for 5-10 seconds at a time (until you reach the desired texture) prior to eating. Be careful not to burn your mouth.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 358kcal | Carbohydrates: 54g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 383mg | Potassium: 84mg | Fiber: 4g | Sugar: 29g | Vitamin A: 88IU | Calcium: 169mg | Iron: 1mg