Go Back

Jumbo Vanilla Muffins

Delicious and tender gluten-free muffins perfect for breakfast or as a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups plus 2 tablespoons gluten-free flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
Wet Ingredients
  • 2 rounded tablespoons cornstarch mixed with water Mixed with 3 tablespoons of water.
  • 1 1/3 cups milk Use unsweetened plant milk for a dairy-free option.
  • 1/3 cup plus 2 tablespoons vegetable oil Melted butter can be used as a swap.
  • 2 teaspoons pure vanilla extract

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a jumbo 6-cup muffin tin with vegetable oil.
  2. In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, baking soda, and kosher salt. Set this dry mix aside.
  3. In a medium bowl, stir the cornstarch mixture until it smooths out. Add the milk, vegetable oil, and vanilla extract, and whisk until uniform.
  4. Pour the liquid into the dry ingredients and stir slowly until just combined. Stop when no large streaks of flour remain.
  5. Using an ice cream scoop, fill each jumbo muffin cup to the top and smooth the surface lightly.
Baking
  1. Bake on the center rack for 24 minutes, until the tops are golden and spring back when pressed.
  2. Let the muffins cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely.

Notes

These muffins store well in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. For a make-ahead breakfast, freeze individually wrapped muffins.