Vanilla Muffins
These muffins are fluffy, sweet, and bursting with vanilla flavor!
Equipment
- Muffin Tin
Ingredients
- 1 3/4 cups gluten-free flour (220g)
- 3/4 cup granulated sugar (150g)
- 2 tsp baking powder (10g)
- 1/2 tsp baking soda (2g)
- 1/4 tsp kosher salt (1g)
- 2 tbsp cornstarch mixed with 3 tablespoons water
- 3 tbsp water
- 1 1/3 cups milk (320ml)
- 1/3 cup vegetable oil (90ml)
- 2 tsp pure vanilla extract (10ml)
Instructions
- Preheat your oven to 375°F (190°C) and grease a jumbo 6-cup muffin tin with vegetable oil.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and kosher salt. Set aside.
- In a medium bowl, combine the cornstarch with water until smooth, then add milk, vegetable oil, and vanilla extract. Whisk until blended.
- Gradually mix the wet ingredients into the dry ingredients until just combined, using a spatula if needed.
- Fill the muffin cups to the top with batter and smooth the surface.
- Bake for 24 minutes in the center of the oven until golden and springy.
- Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack.
