Gluten-Free Vanilla Muffins
Indulge in the soft, fluffy goodness of Gluten-Free Vanilla Muffins, a delightful treat perfect for breakfast, snacking, or dessert. Made with gluten-free all-purpose flour, these muffins achieve the perfect balance of light, tender crumb and rich vanilla flavor, thanks to the addition of pure vanilla extract, creamy yogurt, and almond milk. Ready in just 35 minutes, this recipe is incredibly simple and requires minimal preparation, making it ideal for busy mornings or last-minute baking. These versatile muffins are naturally gluten-free and can be customized with your favorite mix-ins or toppings like fresh fruit, chocolate chips, or a drizzle of honey. Whether you’re gluten-intolerant or simply looking for a crowd-pleasing recipe, these muffins are a must-try!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 150 grams Granulated sugar
- 80 grams Unsalted butter (melted)
- 2 units Large eggs
- 2 teaspoons Pure vanilla extract
- 120 milliliters Unsweetened almond milk (or any gluten-free milk alternative)
- 60 grams Plain yogurt (gluten-free)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners.
In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
In another bowl, combine the granulated sugar, melted unsalted butter, and eggs. Whisk until smooth and creamy.
Add the pure vanilla extract, almond milk, and plain yogurt to the wet mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix; the batter will be thick.
Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins as is or with your favorite gluten-free toppings, such as a drizzle of honey or a dollop of jam.
Nutrition Facts
Calories |
2107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 2070 mg | 90% | |
| Total Carbohydrate | 336.7 g | 122% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 153.5 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 401 mg | 31% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
