gum with baking soda

VANILLA MUFFINS

These Vanilla Muffins are delightfully light and fluffy, boasting bakery-style sky-high domes! Their rich vanilla flavor truly sets them apart. Best of all, they’re incredibly easy to make—no mixer required—and you’ll have 6 jumbo muffins ready in under an hour. Plus, they’re gluten-free, nut-free, and eggless, with simple tweaks to make them completely vegan!

INGREDIENTS

  • 1 ¾ cups + 2 tablespoons gluten-free flour (use a gluten-free multipurpose flour with xanthan gum included)
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
  • 1 ⅓ cups milk
  • ⅓ cup + 2 tablespoons vegetable oil
  • 2 teaspoons pure vanilla extract

INSTRUCTIONS

  • Preheat the oven to 375°F (190°C). Grease a 6-cup jumbo muffin tin with vegetable oil, ensuring the wells and top surface are coated.
  • Prepare the dry ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and kosher salt. Set aside.
  • Prepare the wet ingredients: In a medium bowl, mix the cornstarch with water until smooth and watery (it will be thick and tacky initially). Add the milk, vegetable oil, and vanilla extract, then whisk until fully combined.
  • Combine wet and dry ingredients: Gradually whisk the wet mixture into the dry ingredients until just combined. If the batter becomes too thick, switch to a spatula to finish mixing.
  • Fill the muffin tin: Use an ice cream scoop to fill each muffin cup to the top. Smooth the batter with the back of a spoon or a small knife for an even surface.
  • Bake the muffins: Place the muffin tin on the center rack of the oven and bake for 24 minutes, or until the muffins are golden, risen, and springy to the touch.
  • Cool and serve: Allow the muffins to cool in the pan for 5-10 minutes. Then, carefully remove them using a small spatula and transfer them to a wire rack to cool completely.

Enjoy your bakery-style jumbo vanilla muffins!

BEST RECIPE FOR ZUCCHINI BREAD

Discover all the tips and tricks for making the ultimate zucchini bread! This easy recipe yields a moist, tender, and incredibly flavorful loaf. Customize it by adding chocolate chips or nuts for a delicious twist!

EQUIPMENT

  • 9×5-inch loaf pan
  • Box grater or food processor

INGREDIENTS

Dry Ingredients (Bowl 1):

  • 2 cups all-purpose flour, spooned and leveled
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons cinnamon
  • ¾ teaspoon nutmeg
  • ¼ teaspoon cardamom (optional)
  • 2 cups shredded zucchini (about 12 ounces, roughly 2 medium zucchini)

Wet Ingredients (Bowl 2):

  • ½ cup butter (1 stick), melted
  • ¼ cup neutral oil (vegetable, canola, or light olive oil)
  • ¾ cup packed brown sugar*
  • ¼ cup sour cream
  • 2 large eggs
  • 2 teaspoons vanilla extract

Optional Add-ins:

  • 1 cup chocolate chips (mini or dark chocolate)
  • ¾ cup toasted walnuts or pecans
  • 1 tablespoon raw or granulated sugar for topping

INSTRUCTIONS

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease thoroughly with nonstick spray.
  • Toast the Nuts (if using): Spread ¾ cup chopped nuts on a baking sheet. Toast them at 350°F for 5 minutes, then stir. Continue toasting in 2-minute intervals, stirring each time, until golden brown and fragrant. Let cool.
  • Prepare Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom. Set aside.
  • Prepare Wet Ingredients: In a large microwave-safe bowl, melt the butter. Add the oil, brown sugar, sour cream, eggs, and vanilla. Whisk until smooth and well combined.
  • Shred the Zucchini: Use a box grater (largest holes) or a food processor to shred the zucchini. You’ll need 2 cups (packed), which is about 12 ounces or 2 medium zucchini.
  • Blot or Squeeze Zucchini: Lay the shredded zucchini on paper towels, cover with another layer, and press to remove excess moisture. Alternatively, squeeze the zucchini in a clean kitchen towel. Removing extra liquid ensures the bread isn’t gummy, though this step can be skipped if desired.
  • Combine Dry and Wet Ingredients: Add the shredded zucchini to the dry ingredients, tossing lightly to coat. Then pour the dry mixture into the wet mixture. Gently stir just until combined; overmixing can make the bread tough.
  • Fold in Add-ins (if using): Before fully mixing the batter, fold in chocolate chips or nuts. Stir lightly with a spatula, keeping mixing to a minimum.
  • Pour and Top: Pour the batter into the prepared loaf pan. Sprinkle with raw or granulated sugar and/or a light scattering of chocolate chips. Avoid overloading the top to prevent the bread from sinking.
  • Bake: Bake in the center of the oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean (ensure it’s not coated in melted chocolate if using chips). If the bread is browning too quickly, cover loosely with foil during the final baking stages.
  • Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Use the parchment paper to lift it out, or carefully remove it from the pan after 30 minutes if not using parchment. Allow to cool completely on a wire rack, ideally on its side for crisp edges.
  • Storage: Store the bread in an airtight container at room temperature for up to 5 days.

FREEZING INSTRUCTIONS

  • Wrap the cooled loaf in plastic wrap, then place it in a zip-top bag. Freeze for up to 3 months.
  • For individual slices, wrap each slice in plastic wrap and store in a zip-top bag. Thaw at room temperature or reheat gently in the microwave. Toast slices for crispy edges and enjoy with butter!