These easy vanilla muffins are a fantastic option for breakfast and snacks. Made with simple ingredients and prepped in minutes, they're perfect for any time.
Recipe: $2.98 | Per Serving: $0.12 | Servings: 24
Vanilla muffins are a tasty baked treat that everyone can enjoy. Made from scratch, these muffins are perfect for any occasion.
We LOVE muffins around here, and while I'm normally mixing up Old Fashioned Blueberry Muffins or Bakery Style Strawberry Muffins, I like to change things up a bit by making this vanilla muffins recipe whenever I can.
This vanilla muffin recipe is perfect for a simple breakfast or brunch. Serve it up with some Strawberry Banana Orange Smoothie and this 4 Ingredient Scones alongside some fresh fruit and celebrate a relaxing (and delicious) morning.
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🍯 Why This Recipe Works
- It's great for customizing. I often use this recipe as a "base" recipe for adding in other great ingredients that we have on hand, like strawberries, chocolate chips, sprinkles, etc. You can even mix and match add-ins for some fun Red White and Blueberry Muffins.
- It's great for beginners. Made in a mixing bowl with a whisk or electric mixer, there's not a lot of manual effort needed (and not many dirty dishes are created either!)
- They aren't too sweet! These muffins feel perfectly balanced in flavors and textures. Not as sweet as a muffin, but not too savory either, you'll find yourself reaching for another muffin before you know it.
🥘 Ingredients
Ingredient Notes:
Butter- You will need some softened butter for this recipe. You can use salted or unsalted butter depending on what you have on hand. If desired, you can swap butter for vegetable oil for a lighter texture.
Eggs- Adding in 3 eggs will make the muffin taste richer and help with the binding and leavening.
Baking powder- To help your muffins puff up and rise as they bake, you will want to use baking powder. This is a great leavening agent used to help baked goods rise, especially in something like these Baking Powder Biscuits.
For specific ingredients and measurements, please see the recipe card below.
🧾 Substitutions
Butter: Using butter is nice and adds a wonderful level of richness you can't get elsewhere, which is why I often prefer it. That said, using vegetable oil or canola oil can produce a lighter and fluffier texture in our muffins, so if you don't wish to use butter- use oil.
Milk: You can use dairy free milk, whole milk, or even buttermilk.
🥣 Recipe Add-Ins
If desired, you can add in up to 1 cup of any of the following:
- White chocolate chips
- Rainbow jimmie sprinkles
- Chocolate chips
- Diced strawberries
- Fresh or frozen blueberries
- Cinnamon bakers chips
🔪 Instructions for Easy Vanilla Muffins
Step 1: Preheat your oven to 400 degrees F and line a muffin pan with paper liners.
Step 2: Add your butter and sugar to a large mixing bowl (Image 1).
Step 3: Cream the two together until they're light and fluffy.
Step 4: Add in the eggs, one at a time (Image 2).
Step 5: Beat well after each addition (Image 3).
Step 6: Add in the milk and vanilla (Image 4).
Step 7: Mix well until blended.
Step 8: Add in the flour, baking powder, and salt (Image 5). Using a whisk or large rubber spatula, stir in the baking powder, salt, and flour until no flour streaks remain (Image 6). Be careful not to overwork the batter.
Step 9: Use a medium-sized cookie scoop or an ice cream scooper to fill each muffin cup ⅔rd of the way full (Image 7).
Step 10: Bake in the oven for 20 minutes or until a toothpick can be inserted and come out clean (Image 8).
Step 11: Remove the muffins from the pan and let them cool on a wire rack.
🍴 Recipe Tips
- We need both cooking temps. Cooking our muffins at a higher temp is what gives us the nice domed look so that they don't turn out flat.
- Do not overwork the batter. Be gentle and just mix until moistened and combined. Overworking the batter will result in developing the glutens which makes the muffins gummy and rubbery.
👩🏻🍳 Storage
Storage. These muffins will keep for up to a day or two in an airtight container at room temp. They taste best when fresh and warm from the oven.
Freezing. You can freeze your cooled muffins for up to 3 months in an airtight container. Just thaw before serving.
💭 Recipe FAQs
Cupcakes are light and fluffy and pair well with frosting, whereas muffins are seen to be denser and often perfect on their own without the addition of frostings or glazes. For a delicious cupcake recipe check out my Honey Bee Cupcakes with Honey Buttercream.
Butter makes the muffins taste better, but oil gives them a fluffier texture. They both do the same thing to the recipe- they add fats to keep them moist. Choosing which one you want to use is up to you.
It is possible to overmix the batter. When the flour is added, you want to mix as minimally as possible to incorporate it. Otherwise, you'll end up with a gummy, rubbery muffin texture that bakes unevenly and may even come out with elongated tops.
❤️ More Delicious Muffin Recipes
If you tried these easy vanilla muffins, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Easy Vanilla Muffins
Ingredients
- ½ cup butter, softened ($0.99)
- 1 ⅔ cup granulated sugar ($0.60)
- 3 large eggs ($0.45)
- 1 ¼ cup milk ($0.25)
- 1 Tablespoon vanilla extract ($0.09)
- 4 teaspoon baking powder ($0.20)
- ¼ teaspoon salt ($0.01)
- 3 cups all purpose flour ($0.39)
Instructions
- Preheat your oven to 400 degrees F and line a muffin pan with paper liners.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Add in the milk and vanilla and mix again until well blended.
- Using a whisk or large rubber spatula stir in the baking powder, salt, and flour until no flour streaks remain. Be careful not to overwork the batter.
- Use a medium-sized cookie scoop or an ice cream scooper to fill each muffin cup ⅔rd of the way full.
- Bake in the oven for 20 minutes or until a toothpick can be inserted and come out clean.
- Remove the muffins from the pan and let them cool on a wire rack.
Notes
- Cooking our muffins at a higher temp is what gives us the nice domed look so that they don't turn out flat.
- Do not overwork the batter. Be gentle and just mix until moistened and combined. Overworking the batter will result in developing the glutens which makes the muffins gummy and rubbery.
- Freezing. You can freeze your cooled muffins for up to 3 months in an airtight container. Just thaw before serving.
- Storage. These muffins will keep for up to a day or two in an airtight container at room temp. They taste best when fresh and warm from the oven.
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