gum with baking soda

ONE BOWL MATCHA MUFFINS

These one-bowl matcha muffins are simple to make and ideal for a quick breakfast or snack! They’re gluten-free, dairy-free, and can easily be made refined sugar-free.

Ingredients

Wet

  • 2 eggs
  • ⅓ cup melted butter or coconut oil
  • ½ cup granulated sugar of choice (I used white sugar)
  • 2 tsp vanilla extract
  • ¾ cup non-dairy milk (I used almond)

Dry

  • 1 ¼ cups gluten-free all-purpose flour (can substitute regular AP flour)
  • 1 cup almond flour
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • 3-4 tsp matcha (depending on flavor preference)
  • ¼ tsp salt

Instructions

  • Preheat the oven to 350°F.
  • Line a 12-cavity muffin tin with liners and set aside.
  • In a large mixing bowl, whisk together all the wet ingredients.
  • Add the dry ingredients to the wet mixture, making sure to spoon and level the flour (don’t scoop directly from the bag).
  • Whisk until smooth.
  • Scoop the batter into the prepared muffin tray, filling each cup about ¾ full. For large muffin tops, fill each cup all the way to the top, making 11 muffins.
  • Bake for 18-24 minutes, or until a toothpick comes out clean.
  • Let the muffins cool in the tray for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.

    Notes

    • I used regular white sugar to keep the muffins vibrant, but you can use coconut sugar for a refined-sugar-free option (this will affect the color of the muffins).
    • I used gluten-free all-purpose flour, but regular flour works too. If using a gluten-free blend, make sure it contains xanthan gum.

    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!