These Vanilla Muffins are moist, light and fluffy, gorgeously-domed, and perfect for any occasion any time of year! They're easy to make with simple ingredients you already have on hand!
I'm a BIG muffin girl. BIG. I have a whole section on the blog dedicated to muffins for that reason. These Triple Chocolate Muffins are perfect for the chocolate lover in your life, this Blueberry Cottage Cheese Muffin recipe is one of the most popular recipes on the blog, and these Peanut Butter Banana Chocolate Chip Muffins are DREAMY!
Why You'll LOVE This Recipe
- light, fluffy texture from greek yogurt and buttermilk
- one-bowl recipe made with a whisk
- quick to prepare and clean up
- classic bake that will impress all!
Ingredients
- Unsalted Butter: You’ll use melted butter for deep flavor and moisture in every bite. If you only have salted butter, decrease the salt in the recipe to use ¼ teaspoon.
- Granulated Sugar: Granulated sugar is easy, accessible, and creates the perfect flavor!
- Sour Cream OR Greek Yogurt: You’ll use room temperature sour cream OR Greek yogurt for extra moisture and tenderness.
- Milk: Milk adds moisture to these muffins and smooths out the batter.
- Eggs: 2 large eggs at room temperature contribute to texture.
- Vanilla Extract: Vanilla extract rounds out the flavor of the muffins.
- All Purpose Flour: Regular, plain all purpose flour that is measured correctly creates a light and fluffy muffin.
- Baking Powder & Baking Soda: Together, these leavening agents create a gorgeous, light muffin with an awesome rise!
- Salt: Salt enhances sweetness and brings out flavor!
Step by Step Process
STEP 1: Preheat your oven to 375 degrees Fahrenheit. Then, line a 12 count muffin tin with liners.
STEP 2: In a large bowl, whisk melted butter, granulated sugar, room temperature sour cream OR greek yogurt, room temperature milk, room temperature eggs, and vanilla extract together until smooth.
STEP 3: Add all purpose flour, baking powder, baking soda, and salt to the bowl and whisk together only until you see the ingredients disappear to avoid overmixing.
STEP 5: Divide the batter between the 12 liners, adding about ¼ cup of batter to each liner.
STEP 6: Then, top the muffins with about 1 teaspoon of granulated sugar to create a bakery-style look.
STEP 7: Bake the muffins for 16-20 minutes or until the tops are light golden brown, domed, and the centers spring back when poked with your pointer finger. A toothpick inserted into the center should come out with some crumbs.
Frequently Asked Questions
To make moist muffins, use room temperature ingredients for an even batter, and do not overmix when adding the dry ingredients to the wet. Make sure to only bake until a toothpick inserted into the center comes out with a few moist crumbs and the tops spring back when poked.
Yes! You can add chocolate chips, blueberries, strawberries, lemon zest... whatever your heart desired to this recipe! To do this, fold in the mix-ins right before dividing the batter between the liners!
Store the muffins tightly covered or in an airtight container at room temperature for up to 3 days or in the freezer for up to 4 months to maintain moisture.
Expert Tips
- add an extra teaspoon of sugar to the tops of the muffins before baking for a sugary crust topping
- for moist muffins, bake only until a toothpick inserted into the center of the muffin comes out with a few moist crumbs
- use room temperature ingredients to ensure the batter comes together more smoothly and creates more even muffins
- customize the muffins by folding in mix-ins before dividing the batter between liners
Related Recipes
Print
Vanilla Muffins
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: Muffins, Vanilla
- Method: Bake
- Cuisine: American
Description
These Vanilla Muffins are moist, light and fluffy, gorgeously-domed, and perfect for any occasion any time of year! They’re easy to make with simple ingredients you already have on hand!
Ingredients
- ½ cup (110g) unsalted butter, melted
- ¾ cup (165g) granulated sugar
- ½ cup (120g) sour cream or greek yogurt, room temperature
- ½ cup (120g) milk, room temperature
- 2 large eggs (100g), room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (315g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line a 12 count muffin tin with liners.
- In a large bowl, whisk melted butter, granulated sugar, room temperature sour cream OR greek yogurt, room temperature milk, room temperature eggs, and vanilla extract together until smooth.
- Add all purpose flour, baking powder, baking soda, and salt to the bowl and whisk together only until you see the ingredients disappear to avoid overmixing. Use a spatula to scrape down the sides and the bottom of the bowl to ensure the ingredients are properly mixed throughout.
- Divide the batter between the 12 liners, adding about ¼-1/3 cup of batter to each liner. The liners should be almost full.
- Top the muffins with about 1 teaspoon of granulated sugar to create a bakery-style look.
- Bake the muffins for 16-20 minutes or until the tops are light golden brown, domed, and the centers spring back when poked with your pointer finger. A toothpick inserted into the center should come out with some crumbs.
- Store the muffins tightly covered, in an airtight container, or individually wrapped with cling wrap at room temperature for up to 3 days or in the freezer for up to 4 months. Thaw at room temperature or in the microwave.
Notes
Sugar Topping: add an extra teaspoon of sugar to the tops of the muffins before baking for a sugary crust topping!
Mix-Ins: Customize the muffins by folding in mix-ins before dividing the batter between liners.
Keywords: Vanilla Muffins, Vanilla, Muffins, Easy
Rena Baramian says
Hi,
Can I ice these with vanilla frosting?