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.
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 Blueberry Buttermilk Muffins, Bakery Style Strawberry Muffins, or Apple Cider Donut Muffins, I like to change things up a bit by making this vanilla muffins recipe whenever I can.
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.
- 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 ourself reaching for another muffin before you know it.
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🥘 Ingredients
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.
Sugar- For added sweetness and a tender texture, you will need to use some granulated sugar.
Eggs- Adding in 3 eggs will make the muffin taste richer and help with the binding and leavening.
Milk- This will add in some much-needed moisture.
Vanilla- A flavor enhancer.
Salt- This is a natural flavor enhancer.
Baking powder- To help your muffins puff up and rise as they bake, you will want to use baking powder.
Flour- This is the gluten structure and base of the muffin recipe.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make easy vanilla muffins with these simple step-by-step instructions:
Preheat your oven to 400 degrees F and line a muffin pan with paper liners.
Add your butter and sugar to a large mixing bowl.
Cream the two together until they're light and fluffy.
Add in the eggs, one at a time.
Beat well after each addition.
Add in the milk and vanilla.
Mix well until 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.
🧾 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 Tips
Cooking our muffins at a higher temp is what gives up 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.
🥣 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
👩🏻🍳 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.
💭 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.
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 great muffin recipes to check out soon
- Small Batch Blueberry Muffins
- Banana Orange Muffins
- Old Fashioned Blueberry Muffins
- Mashed Sweet Potato Muffins
- Red White and Blue Muffins
- Simple Pear Muffins
📖 Recipe
Easy Vanilla Muffins
Ingredients
- ½ cup butter, softened ($0.75)
- 1 ⅔ cup granulated sugar ($0.36)
- 3 large eggs ($0.24)
- 1 ¼ cup milk ($0.27)
- 1 tablespoon vanilla ($0.02)
- ¼ teaspoon salt ($0.02)
- 4 teaspoon baking powder ($0.04)
- 3 cups all-purpose flour ($0.24)
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 up 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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