Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A tray of freshly baked golden vanilla muffins in paper liners, ready to be enjoyed.

The BEST Fluffy Vanilla Muffins (Easy Recipe!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Ryan Miller
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 muffins
  • Category: Dessert
  • Method: Oven

Description

These Easy Vanilla Muffins are incredibly light and moist, packed with sweet vanilla flavor and perfect for breakfast or a simple treat. Get ready for a batch of truly irresistible baked delights!


Ingredients

  • 1 cup (230 grams) salted butter, at room temperature, cut into small pieces (or unsalted plus a tiny pinch of salt)
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs (100 grams), at room temperature
  • 2 teaspoon (10 ml) vanilla extract, or use vanilla powder or vanilla sugar
  • 2 cups (250 grams) all purpose flour
  • 2 teaspoon (10 grams) baking powder
  • 1 cup (250 ml) milk, at room temperature

Instructions

  1. Start by setting your oven to 400°F (200°C) to preheat. Place paper liners in your muffin tin or arrange them on a baking sheet.
  2. Put the room temperature butter and the sugar into a large bowl. Mix these together until the mixture becomes light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. Continue mixing until the batter is smooth and airy.
  4. In a separate bowl, stir the flour and baking powder together. Add this dry mixture to the bowl with the wet ingredients. Mix only until everything is just combined. Do not overmix the batter.
  5. Pour in the milk. Stir very gently until the milk is just mixed into the batter. Again, be careful not to overmix.
  6. Use two spoons or a scoop to transfer the batter into the prepared muffin liners. Fill each liner no more than three quarters full, as the muffins will rise while baking.
  7. Bake the muffins in the lower part of your preheated oven for 16 to 20 minutes. To check if they are done, insert a cake tester or a toothpick into the center of a muffin. It should come out clean or with only a few moist crumbs attached. Let them cool slightly before serving. Enjoy your freshly baked muffins.

Notes

  • Baking Time Variation: The exact baking time will depend on your specific oven. If you are unsure, begin checking around 16 minutes. You can add a few more minutes if they are not quite done yet.
  • Batter Appearance: If the batter looks like it is separating or breaking, do not worry. Just keep mixing. This can happen sometimes, especially if your ingredients were cold instead of room temperature or if the butter and sugar were not creamed together enough initially. The batter usually corrects itself during baking, and the muffins will turn out fine, perhaps just not quite as perfect as when the batter stays smooth.
  • Vanilla Substitutions
    • Pure vanilla powder Use half the amount specified for extract. Mix it into the dry ingredients before adding them to the wet ingredients.
    •  Vanilla sugar I suggest using about 1.5 teaspoons for every 1 teaspoon of vanilla extract. Add it along with the dry ingredients.
  • Making Different Sizes
    • Mini muffins One batch makes approximately 40 mini muffins. They usually bake in 10 to 12 minutes.
    • Standard muffins One batch makes 12 standard sized muffins. They bake in 18 to 20 minutes.
    • Jumbo muffins One batch makes about 8 jumbo muffins. They typically bake in 20 to 25 minutes.
  • Storing Leftovers: Store any leftover muffins at room temperature in plastic bags or kept in a muffin tin covered with plastic wrap. They are best enjoyed within 3 to 4 days, but are usually okay for up to a week.
  • Freezing Leftovers: You can freeze muffins in plastic bags for up to 6 months. For best results, place them in the bags just before they are completely cooled down. Then freeze them right away.
  • Thawing Frozen Muffins: It is best to let them thaw slowly at room temperature. You can also thaw them quickly in the microwave at 50 percent power using 30 second intervals. Another option is to warm them in the oven at 350°F (175°C) for 5 to 7 minutes.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 296 kcal
  • Sugar: 18 g
  • Sodium: 92 mg
  • Fat: 10 g
  • Carbohydrates: 47 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 51 mg
Scroll to Top