These Vanilla Muffins are light and airy with sky-high domes, just like those you would find in a bakery. They have a lovely vanilla flavor that makes them stand out. They are simple to make (no mixer is needed), so you'll have 6 jumbo muffins in under an hour. On top of that, they are gluten-free, nut-free, and eggless, and can easily be made vegan with a few tweaks.
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! They are not overly dense, making them easy on 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 a spatula, no mixer is needed!
- GET YOUR COOKBOOK
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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 love to use this gluten-free flour because it’s not safe but contains dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Vanilla Muffin Recipe Ingredients:
- - Vegetable Oil: This recipe uses oil instead of butter or a vegan baking stick to keep the muffins moist.
- - Cornstarch and Water: This combination acts as an egg substitute to bind the ingredients together.
- - Milk: For non-vegans and those without dairy allergies, regular whole milk can be used. For non-dairy options, any non-dairy milk will work.
- - Pure Vanilla Extract: Use only pure extract to avoid a chemical taste in the muffins.
- For detailed ingredient quantities, refer to the recipe card below."
Substitutions and Variations
Here are the instructions to adapt the recipe to make it vegan:
To make these muffins vegan:
- - Use a gluten-free flour that's also free from dairy.
- - Make sure the sugar you use is vegan.
- - Only use a non-dairy milk of your choice.
If you're using all-purpose flour, follow these measurements:
- - Use 1 ¾ cups plus 2 tablespoons of packed all-purpose flour (294 grams plus 2 tablespoons).
- - Use 1 cup of non-dairy milk.
- - Use ⅓ cup plus 2 teaspoons (not tablespoons) of vegetable oil.
For different muffin sizes:
- - Bake regular-size muffins at the same temperature for 20-22 minutes until the tops are golden, risen, and springy when touched. This recipe makes 12 regular-size muffins.
- - Bake mini muffins at the same temperature for 18-20 minutes until the tops are risen and springy when touched. This recipe makes 48 mini muffins.ke mini muffins at the same temperature for 18-20 minutes until the tops are risen and springy when touched. This recipe makes 48 mini muffins. ke mini muffins at the same temperature for 18-20 minutes until the tops are risen and springy when touched. This recipe 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 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 muffin 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 before baking.
- Use Paper Muffin Liners or Grease the Pan- If you don't have any paper liners, grease each muffin tin with vegetable oil before 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 for at least 5-10 min before 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.
- GET YOUR COOKBOOK
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 cup milk
- ⅓ cup plus 2 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
Instructions
- Please take note of the following instructions:
- 1. Preheat the oven to 375 degrees Fahrenheit and grease a jumbo 6-cup muffin tin with vegetable oil.
- 2. In a large bowl, whisk together 1 ¾ cups plus 2 tablespoons of gluten-free flour, ¾ cup of sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of kosher salt. Set aside.
- 3. In a medium bowl, mix 2 heaping tablespoons of cornstarch with 3 tablespoons of water until it becomes thin and watery. Then, add 1 ⅓ cups of milk, ⅓ cup plus 2 tablespoons of vegetable oil, and 2 teaspoons of pure vanilla extract. Whisk to combine.
- 4. Slowly mix the liquid ingredients into the dry ingredients with a whisk until just combined. If the batter becomes too thick, switch to a spatula.
- 5. Use an ice cream scoop to fill the muffin cups to the top. Smooth the batter with the back of a spoon or a small knife.
- 6. Bake in the center rack of the 375-degree oven for 24 minutes until the muffins are golden on top, risen, and springy when touched.
- 7. Allow the muffins to cool in the pan for about 5-10 minutes after removing them from the oven. Then, use a small spatula to transfer them to a wire cooling rack to cool completely.
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