Gluten-Free Vanilla Muffins
Fluffy, moist, and bursting with warm vanilla flavor, these Gluten-Free Vanilla Muffins are the perfect go-to treat for breakfast, snack time, or a sweet dessert. Made with gluten-free all-purpose flour, almond milk, and a touch of creamy yogurt, this recipe creates muffins that are tender and light, with no compromise on texture or taste. Quick and easy to prepare in just 15 minutes, these muffins bake to golden perfection in under 20 minutes, making them ideal for busy mornings or last-minute baking needs. Whether you enjoy them plain or topped with your favorite gluten-free additions like honey or jam, these delightful muffins are sure to satisfy! Packed with pantry staples and free from gluten, they’re a must-try for anyone following a gluten-free lifestyle or simply seeking a delicious baked good.
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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)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners.
Step 2
In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3
In another bowl, combine the granulated sugar, melted unsalted butter, and eggs. Whisk until smooth and creamy.
Step 4
Add the pure vanilla extract, almond milk, and plain yogurt to the wet mixture. Mix until well combined.
Step 5
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.
Step 6
Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
Step 7
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.
Step 8
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.
Step 9
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
| Serving size | 732.3 grams (732.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2107 |
| Total Fat 80.00g | 103% |
| Saturated Fat 45.30g | 226% |
| Cholesterol 553mg | 184% |
| Sodium 2070mg | 90% |
| Total Carbohydrate 336.70g | 122% |
| Dietary Fiber 5.30g | 19% |
| Total Sugars 153.50g | |
| Protein 20.40g | 41% |
| Vitamin D 163IU | 814% |
| Calcium 401mg | 31% |
| Iron 4mg | 20% |
| Potassium 336mg | 7% |
Source of Calories