Easy Vanilla Muffins
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.
Servings: 24 muffins
Calories: 164kcal
Cost: Recipe $2.98 / Serving $0.12
Ingredients
- ½ cup unsalted 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
- Prep pan. Preheat the oven to 400°F and line a muffin pan with paper liners.
- Cream. In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs. Beat in the eggs one at a time, mixing well after each addition.
- Add liquids. Mix in the milk and vanilla extract until blended.
- Add dry ingredients. Gently stir in the baking powder, salt, and flour just until combined, being careful not to overmix.
- Fill. Scoop the batter into the muffin cups, filling each about two thirds full.
- Bake. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Remove from the pan and cool on a wire rack.
Notes
- Recipe Tips. Baking at a higher temperature helps create tall, domed muffins. Mix only until combined to avoid dense or gummy muffins.
- Storage. Store in an airtight container at room temperature for 1 to 2 days. Best enjoyed fresh.
- Freezing. Freeze cooled muffins in an airtight container for up to 3 months and thaw before serving.
Nutrition
Serving: 1muffin | Calories: 164kcal | Carbohydrates: 28.4g | Protein: 2.9g | Fat: 4.6g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.4g | Cholesterol: 33.7mg | Sodium: 41mg | Potassium: 221.2mg | Fiber: 0.6g | Sugar: 15.4g | Vitamin A: 42.8IU | Vitamin C: 0.7mg | Calcium: 95.4mg | Iron: 1mg
