Vanilla Muffins is a delicious, spongy cake made using a few available ingredients in your kitchen. Easy, soft, and delicious muffins with vanilla flavor go great as a snack. This is an easy muffin recipe brimming with the classic flavor of vanilla. These vanilla muffins are tender and sweet, and would make a great addition to a weekend brunch! You can bake them up as-is, or dip them in the optional vanilla glaze for even more sweetness and vanilla flavor!
Prep: 19 mins
Cook: 20 mins
Total: 39 mins
Servings: 24 servings
Yield: 24 muffins
Ingredients
- Dry Ingredients
- 2½ cups (300g) all-purpose flour, spooned and leveled
- 1 Tbsp (10g) baking powder
- ½ tsp baking soda
- ½ tsp salt
- Wet Ingredients
- ½ cup (113g) melted salted butter (use unsalted with ½ tsp salt if preferred)
- 1¼ cups (250g) granulated sugar
- 3 large eggs, room temperature
- ¾ cup (170g) Greek yogurt (or sour cream for higher moisture)
- ¾ cup (6 oz) heavy cream (or substitute with milk for a lighter version)
- 1 Tbsp pure vanilla extract (or 1 tsp vanilla bean paste for richer flavor)
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Instructions
- Prepare the Oven and Pan
- Preheat the oven to 425°F (218°C). Line a muffin tin with cupcake liners or grease well.
- Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Combine Butter and Sugar
- In a large bowl, whisk melted butter with sugar until fully combined and smooth. Allow the butter to cool slightly before mixing.
- Incorporate Eggs
- Add eggs one at a time, whisking each until pale and fluffy, for about 30 seconds.
- Add Dairy and Vanilla
- Whisk in Greek yogurt and vanilla extract until smooth, then add heavy cream (or milk) and mix until creamy.
- Fold in Dry Ingredients
- Gently fold in the dry ingredients, mixing until just combined without overmixing.
- Rest the Batter
- Cover and let the batter rest at room temperature for 1 hour. This helps achieve a better rise and tender crumb.
- Fill and Top Muffin Cups
- Fill muffin cups to the top, sprinkle each with ½-1 tsp of granulated sugar for a crispy top.
- Bake the Muffins
- Bake at 425°F (218°C) for 5 minutes, then reduce the temperature to 375°F (190°C) and bake for another 8-10 minutes, until golden brown.
- Cool and Serve
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm with coffee or tea!
Nutrition Facts (per serving)
Calories:192
Fat:5g
Carbs:34g
Protein:3g
Storage Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Freezing: Place muffins in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature or warm in the oven.
Helpful Tips:
- Avoid over-mixing to keep the muffins light and fluffy.
- Use room-temperature ingredients for a smoother batter.
- For extra flavor, add chocolate chips or berries.
Pros and Cons:
- Pros: Simple ingredients, easy to make, perfect for all occasions.
- Cons: Muffins may dry out if overbaked.
Common Problems and Solutions:
- Dry Muffins: Reduce bake time or add a splash of more milk.
- Flat Tops: Ensure your baking powder is fresh for a better rise.
Key Takeaways:
- Preheat oven for even baking.
- Avoid over-mixing the batter.
- Use quality vanilla for the best flavor.
- Check muffins with a toothpick to avoid overbaking.
FAQs
Q1: How can I make muffins fluffier?
A1: Don’t over-mix the batter, and use fresh baking powder.
Q2: Can I use almond milk instead of regular milk?
A2: Yes, almond milk is a good substitute.
Q3: Why did my muffins come out dry?
A3: They may have been overbaked or had too little liquid.
Q4: Can I add chocolate chips?
A4: Absolutely! Chocolate chips add a delicious touch.
Q5: How should I store leftover muffins?
A5: Store in an airtight container for up to three days.
Enjoy these light, fluffy muffins anytime with this quick and easy recipe!
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