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These simple vanilla muffins are wonderful. Let me explain…
There are many mediocre muffins. Some are too sweet, too gummy, or they have weird baking soda aftertastes after you take out the blueberries. Not to mention some are a lot of effort to bake. So I tested a lot of recipes without any mix-ins for texture, flavour, ease, and of course, sweetness. I don’t want to feel overly guilty after eating them for breakfast, because I still want them to work for dessert.
Many tests later, I have the perfect vanilla muffins. They are fluffy, bouncy and moist, without being gummy. They have a hint of vanilla and the perfect sweetness where they taste good on their own, but also with mix-ins. They’re simple to make, and they don’t require any special ingredients like buttermilk or sour cream.
So whether you want a base recipe to make an extravagant weekend treat, a simple carrier for fresh summer fruit, an indulgent breakfast, or just a simple bite on a busy weekday, this recipe is for you.
Why you’ll love these muffins
- The most amazing fluffy texture and tender crumb.
- Tall crispy muffin top (it’s the best part).
- Made with simple ingredients you probably already have at home.
- Quick and easy to make.
- No electric mixer required!
- Perfect for mixing in your favourite ingredients!
Ingredients
- All-purpose flour: All-purpose flour gives these muffins structure.
- Baking powder and baking soda: There’s just enough of these leaveners to get fluffy muffins without any odd tastes.
- Table salt: Salt enhances the flavour of the vanilla.
- Unsalted butter: This muffin recipe uses butter rather than vegetable oil for a more flavourful and rich muffin.
- Granulated sugar: Granulated sugar adds sweetness.
- Brown sugar: Brown sugar adds sweetness and helps create the muffin’s moist texture.
- Eggs: Eggs bind the ingredients together.
- Whole milk: Milk moistens the batter and helps give it structure as well.
- Vanilla extract: Vanilla extract gives these muffins flavour! Vanilla bean paste works well too.
Variations
You can add any mix-ins or toppings you’d like.
- Berries: Gently fold in approximately 1 cup of frozen or fresh berries after combining the wet and dry ingredients. I recommend juicy blueberries for classic blueberry muffins, but use any berry you’d like!
- Chocolate chips: Fold in approximately 1 cup of chocolate chips after combining the wet and dry ingredients.
- Streusel: Combine 25 grams flour, 40 grams brown sugar, 1/4 tsp each of cinnamon and nutmeg and 1/8 tsp salt. Then cut in 35 grams of cold butter until fully combined. Mix in 20 grams old-fashioned oats. Sprinkle some streusel on top of each muffin.
Equipment
Make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons and cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
These vanilla muffins can be stored in an airtight container at room temperature for a 3-4 days. They also can be frozen in a freezer bag. Just defrost before enjoying.
FAQ
If you poke a toothpick in the center of the muffin, it will come out clean. If you gently poke the center of the muffin with your fingers, it will bounce back.
Resting the muffin batter allows the flour to become hydrated, resulting in a better texture. I’ve tested the recipe baking immediately after mixing the batter and it still tastes good, so if you’re in a rush, you can bake it right away.
Let’s bake!
This vanilla muffin recipe is my go-to easy muffin recipe and I hope will become yours too. I love serving them with a cup of coffee or with my favorite jam, but they taste good with pretty much anything.
When you make them, tag me on Instagram @bakewhenitrains so I can see your fluffy vanilla muffins! Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback!
With love,
Your baking friend Sherene ❤️
Vanilla muffins
Ingredients
- 160 grams all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp table salt
- 50 grams unsalted butter melted
- 25 grams granulated sugar
- 25 grams brown sugar
- 1 egg room temperature
- 130 grams whole milk room temperature
- 1 tbsp vanilla extract
Instructions
- In a large bowl, combine the all-purpose flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together melted butter, granulated sugar, brown sugar, egg, milk, and vanilla.
- Pour the butter and egg mixture into the flour mixture and fold together until just combined. Be careful not to overmix to avoid gummy muffins.
- Cover and chill the batter for 1 hour. This is optional, but I find that it improves the texture. While the batter is resting, preheat the oven to 425°F and line a muffin tin with 6 muffin cups or paper liners. After 1 hour, the batter will become thicker.
- Pour the batter into a muffin pan, splitting even between 6 muffins.
- Bake for 10 mins, then lower the oven temperature to 375°F and bake for another 5 mins, or until a toothpick comes out clean.
- Let sit in the muffin tin for around 5 minutes so they are easier to take out. Then take out and cool on a wire rack.
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