Delicious Vanilla Muffins Recipe for Every Occasion

Why You’ll Love This Recipe

• Fluffy and Delicious: These vanilla muffins are incredibly fluffy, making each bite a delightful experience.
• Easy to Make: With simple ingredients and straightforward steps, you can whip up a batch in no time!
• Gluten-Free Option: Perfect for those with gluten sensitivities, these muffins are made with gluten-free flour without sacrificing taste.
• Versatile Treat: Enjoy them for breakfast, as a snack, or even as a dessert. They’re perfect for any occasion!

Introduction

Welcome to the world of fluffy, sweet, and utterly delightful vanilla muffins! If you’ve ever craved a treat that’s both comforting and indulgent, you’re in for a treat. These muffins are not just any ordinary baked goods; they are a celebration of vanilla flavor that will make your taste buds dance with joy. Imagine biting into a warm muffin, the aroma of vanilla wafting through the air, and the soft texture melting in your mouth. Whether you’re a baking novice or a seasoned pro, this recipe is designed to bring a smile to your face and warmth to your kitchen. So, let’s dive into the deliciousness of vanilla muffins!

Ingredients

• 1 3/4 cups + 2 tablespoons gluten-free flour (220g)
• 3/4 cup granulated sugar (150g)
• 2 teaspoons baking powder (10g)
• 1/2 teaspoon baking soda (2g)
• 1/4 teaspoon kosher salt (1g)
• 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
• 1 1/3 cups milk (320ml)
• 1/3 cup + 2 tablespoons vegetable oil (90ml)
• 2 teaspoons pure vanilla extract (10ml)

Detailed Step-by-Step Directions

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your muffins bake evenly and come out perfectly fluffy.
2. Prepare the Muffin Tin: Grease a jumbo 6-cup muffin tin with vegetable oil. This will help prevent the muffins from sticking.
3. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, baking soda, and kosher salt. This combination creates the perfect base for your muffins.
4. Combine Wet Ingredients: In a medium bowl, mix the cornstarch with water until smooth. Then, add the milk, vegetable oil, and vanilla extract. Whisk until everything is well blended.
5. Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients. Use a spatula to gently mix until just combined. Be careful not to overmix; a few lumps are perfectly fine!
6. Fill the Muffin Cups: Spoon the batter into the prepared muffin cups, filling them to the top. Smooth the surface for an even bake.
7. Bake: Place the muffin tin in the center of the preheated oven and bake for 24 minutes. You’ll know they’re done when they are golden brown and spring back when lightly pressed.
8. Cool: Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack. This helps them set and makes them easier to remove.

Presentation and Serving Suggestions

These vanilla muffins are not only delicious but also visually appealing! Here are some fun ways to present and serve them:

• Dust with Powdered Sugar: A light dusting of powdered sugar on top adds a touch of elegance and sweetness.
• Serve with Fresh Berries: Pair your muffins with a side of fresh berries for a pop of color and a burst of flavor.
• Drizzle with Glaze: Create a simple vanilla glaze by mixing powdered sugar with a little milk and vanilla extract, then drizzle it over the muffins.
• Top with Whipped Cream: For a decadent treat, serve your muffins with a dollop of whipped cream on top.
• Make a Muffin Sandwich: Slice the muffins in half and fill them with your favorite jam or cream cheese for a delightful twist.

How to Store Vanilla Muffins

To keep your vanilla muffins fresh and delicious, follow these storage tips:

• Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
• Refrigeration: If you want to keep them longer, you can refrigerate them for up to a week. Just make sure they are in a sealed container to prevent them from drying out.
• Freezing: For longer storage, freeze the muffins. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer. To enjoy, simply thaw at room temperature or warm them in the microwave.

FAQs

1. Can I use regular flour instead of gluten-free flour? Yes, you can substitute regular flour, but the texture may differ.
2. Can I use a different type of milk? Absolutely! Almond milk, soy milk, or any other milk alternative works well.
3. How can I make these muffins dairy-free? Use a dairy-free milk alternative and substitute vegetable oil for any butter.
4. Can I add chocolate chips to the batter? Yes! Chocolate chips make a delicious addition to these muffins.
5. What can I use instead of cornstarch? You can use arrowroot powder or tapioca starch as a substitute.
6. How do I know when the muffins are done baking? They should be golden brown and spring back when lightly pressed in the center.
7. Can I double the recipe? Yes, you can easily double the ingredients to make more muffins!
8. What’s the best way to reheat frozen muffins? Thaw them at room temperature or microwave them for a few seconds until warm.
9. Can I make mini muffins with this recipe? Yes! Just adjust the baking time to about 15-18 minutes.
10. How can I enhance the vanilla flavor? Consider adding vanilla bean paste or using high-quality vanilla extract for a richer flavor.