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.
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.