The best Vanilla Muffins (5 stars from 90+ votes!) are moist, delicious & super easy to make from scratch. With ingredients you probably already have at home this is a recipe you can throw together anytime! They're so yummy just as they are, and perfect as a base for your favorite cupcake toppings.
This Recipe Has 5 Stars From 90+ Votes!
I remember the fall of 2019 as one filled with muffins and cupcakes - all in the name of figuring out the very best recipe. The result? Right here.
I tried less butter (works, but is not as good), more butter (not a good idea), more liquid (also fine), less liquid (less fine), more sugar (sure, but too sweet for me) and less sugar (nah). I tried them on their own and as a base for cupcakes.
And now I can say for sure, these are the best vanilla muffins. Whether you want to have them on their own for a sweet breakfast or snack, or top them with candy cane frosting or strawberry whipped cream for a fun dessert - this base is the only one you need.
So why do I love them so much? 3 reasons:
- They are super moist and they stay moist for days
- You only need common ingredients
- They're quick, easy and straightforward to make
But don't just listen to me - just scroll down to the comment section and see what other readers had to say. Spoiler alert: they love them!
A Note on Vanilla Flavor
You can add vanilla flavor in multiple ways, and most will work for this recipe.
Vanilla extract: This is what I use most often. Add it with the eggs.
Pure vanilla powder: Stronger than vanilla extract. Use half the amount stated for vanilla extract, and mix it in with the dry ingredients first.
Vanilla sugar: Less potent, so you'll want to use a bit more instead. I recommend about 1.5 teaspoons for every 1 teaspoon of vanilla extract. Mix it in with the dry ingredients first.
Let's Make Them Together!
Just set aside 10 minutes for the prep and you can have fresh baked vanilla muffins in just 30 minutes!
1. Combine the Dry Ingredients
We do this first to ensure the baking powder is evenly mixed with the flour. Why? Well, it means it will be evenly spread out in the batter as well, and the muffins will bake more evenly.
2. Cream Butter & Sugar
Creaming is a fancy baking term that just means to mix the butter and sugar together until it's fluffy and creamy. Make sure your butter is room temperature first - otherwise the batter can end up breaking after adding the rest of the ingredients.
Don't rush this step! This is vital to achieving muffins that are moist and tender, and not dry and chewy.
3. Mix in the Rest of the Ingredients
First, mix in the eggs (also room temperature!) and vanilla extract, and ensure the batter becomes really fluffy. Then add the dry ingredients and the milk (also room temperature!), and just gently fold it together. I say gently, because you don't want to overmix at this point. Just mix it so it's all combined - but no more!
4. Scoop Into Muffin Liners & Bake
I like to use a muffin tin to help the muffins keep their shape. But if you don't have one, just place liners on a regular baking sheet. either way, don't overfill them, ¾ of the way is the sweet spot.
Then in the oven they go!
5. Mmmm All Done!
The exact bake time will depend on your oven. But they should be nice and golden on top when done. To make sure they are done, you can insert a tooth pick or cake tester in the middle of one of the muffins. If it comes out dry - or almost dry - they're done!
My Best Tips for Light & Moist Muffins
- Mix the dry ingredients first. This way, they are already well combined, and you don't need to mix too much after adding it to the batter.
- Use room-temperature butter instead of melting it. Solid butter will absorb less flour, which means your muffins will come out more moist.
- Cream the butter and sugar really well. At this stage, it's better to mix too much, than too little!
- Don't overmix. A common mistake is mixing the batter a lot after adding the dry ingredients and milk. Don't do it - just gently fold in the flour and milk, and you'll avoid dense or chewy muffins.
- If the batter breaks, don't worry, just keep going. This can happen at times, especially if you used cold ingredients instead of room temperature, or didn't cream the butter and sugar well enough. Usually, it resolves itself in the oven, and they comes out good, if not as good as when the batter doesn't break.
You Can Make These Muffins Any Size!
Mini muffins: One batch makes 40 mini muffins, and they bake in 10-12 minutes.
Standard muffins: One batch makes 12 standard muffins, and they bake in 18-20 minutes.
Jumbo muffins: One batch makes 8 jumbo muffins, and they bake in 20-25 minutes.
Storing, Freezing & Thawing Instructions
Storing leftovers: Store in room temperature in plastic bags or a muffin tin. They're best for 3-4 days, but OK for up to a week.
Freezing leftovers: Freeze in plastic bags for up to 6 months. For best results, place them in plastic bags just before they are entirely cooled down, then freeze immediately.
Thawing frozen muffins: It's best to thaw them slowly in room temperature. You can also thaw them in the microwave at 50% effect in 30-second intervals or in the oven at 350°F (175°C) for 5-7 minutes.
More Quick & Easy Muffin Recipes
Recipe
Easy Vanilla Muffins
Print RateIngredients
- 1 cup salted butter at room temperature, cut in small pieces; or unsalted + a pinch of salt
- 1 cup sugar
- 2 eggs at room temperature
- 2 cups flour
- 2 teaspoon vanilla extract or vanilla powder / vanilla sugar
- 2 teaspoon baking powder
- 1 cup milk at room temperature
Instructions
- Start by setting your oven for 400°F (200°C) and place muffin liners in a muffin tin or on a baking sheet.
- Place your room temperature butter and your sugar in a large bowl and mix until fluffy and creamy.1 cup salted butter, 1 cup sugar
- Add the eggs and vanilla extract and mix well, until fluffy.2 eggs
- In a separate bowl, mix together flour and baking powder. Then add it to the egg, butter & sugar mixture and mix just enough for everything to be combined.2 cups flour, 2 teaspoon vanilla extract, 2 teaspoon baking powder
- Add in the milk and mix gently, until just combined.1 cup milk
- Using two spoons, scoop your batter into the muffin liners. Don't fill them more than ¾ of the way as they will rise.
- Bake in the lower part of the oven for 16-20 minutes. Test with a cake tester or tooth pick – it should come out with no or very little cake batter when they are done. Enjoy!
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Notes
Substitutions for vanilla extract:
- Pure vanilla powder: Use half the amount stated, and mix it in with the dry ingredients first.
- Vanilla sugar: I recommend about 1.5 teaspoons for every 1 teaspoon of vanilla extract. Add it with the dry ingredients.
Make these a different size:
- Mini muffins: One batch makes 40 mini muffins, and they bake in 10-12 minutes.
- Standard muffins: One batch makes 12 standard muffins, and they bake in 18-20 minutes.
- Jumbo muffins: One batch makes 8 jumbo muffins, and they bake in 20-25 minutes.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Deb
I don’t know what I did wrong but these came out far too dense for a cupcake and the taste was very bland.
Emmeline Kemperyd
Hi Deb! Sorry to hear that. Happy to help troubleshoot as these usually are not dense at all. Did you cream the butter and sugar well before adding the other ingredients? How much did you mix after adding the dry ingredients? What type of vanilla did you use (extract, powder, sugar...)? /Emmeline
Candice
Can use soya milk instead of cows milk
Emmeline Kemperyd
Hi Candice! I haven't tried it with soy milk but I think it should work. Let me know how it turns out if you try it! /Emmeline
Lucy
I love this recipe!! the only think I would have liked, is if it came with a crumble recipe! Thanks for sharing!
Lu
Great and tasty recipe. Easy enough that I can make it any day and my kids love them. I made them twice with gluten free flour 1:1 and they turned out perfectly both times. Thanks.
Candice Murray
I made these they were lovely but I was wondering if you could add blueberries and White chocolate into
Emmeline Kemperyd
Hi Candice! I would recommend following this recipe instead: https://alwaysusebutter.com/raspberry-white-chocolate-muffins/
That recipes is based on this one, but since the white chocolate has a lot of fat the ratios are adjusted to account for it.
/Emmeline
Candice Murray
What if I use just blueberries
Emmeline Kemperyd
That should work fine. You can follow this recipe and just add them or swap raspberries for blueberries in this recipe: https://alwaysusebutter.com/raspberry-muffins/
Kai
Super yummy!! I'm a 13 year old that loves cooking and this recipe will be saved!! I made them for my family of 6 including me and all my siblings lived them!
Camila
if you like the Betty Crocker’s pound cake mix then this recipe will literally make the EXACT muffins with the same taste 😭 love them
Katie
These muffins were so good! The vanilla flavour was perfect and they were super moist!
Bianca
What a great easy recipe! I used coconut sugar and organic unbleached SR flour. Absolutely delicious!
Samantha Bailey
Delicious! I added lemon zest and it was sweet and beautifully zesty. 🥰
Alexis
I like to stick with the same people when I make recipes and I think after this one I can definitely trust more recipes here! I would listen when she says everything is room temp.... everything needs to be room temp. I did experience a little bit of curdling/separation because my butter was about a midpoint between soft and a little cool but the muffins still turned out really well! I was a little weary about adding milk last but the results were no different. For anyone curious I made jumbo muffins and this yielded me 8 jumbo muffins. I also added the same amount of almond extract with the vanilla extract and it was delicious!
Emmeline Kemperyd
Hi ALexis! So happy to hear they turned out well for you, and that you feel you can trust my recipes! I agree, the ingredients really need to be room temp. There's so much butter in there I sometimes still have the batter separate (I think it can also be affected by the age of the ingredients), but they always turn out great after baking anyway. Excited to hear what you think about my other recipes! /Emmeline
Danielle Bernard
Very yummy! My whole family devoured these, making them again this week!
Blitzo
Delicious! These vanilla muffins are so easy to make. For me, this is an important recipe to get right and you will use it again and again. Thanks.
AE
Thank you, I loved this recipe! Delicious! Light and airy. The recipe definitely works as a cupcake. Have you ever tried them as mini cupcakes/muffins? How long do you think it will take to bake?
Emmeline Kemperyd
So happy you enjoyed them! I have not tried making mini versions but I will get right on testing that for you. /Emmeline
Emmeline Kemperyd
So now I've tried them as mini muffins/cupcakes as well and they take 10-12 minutes to cook (I'd start with 10 and check, depends on your oven). The recipe makes about 40 mini muffins. /Emmeline
AE
Thank you so much Emmeline! I’ll try the minis!!
Snowy
I loved it my kids too.thank you so much
Maria
Incredible! They came out perfect and I put colors on them, my daughter wanted them that way for her birthday.
Thank you!
FayGwilliam
Made these today👌 perfect with jam!
Grace. M
Thanks a lot.
The best recipe I've ever used.
Emmeline Kemperyd
Thank you Grace! So happy you liked it! 😃
March
This recipe is total trash I'm sorry to say.
My muffins didn't rise because the recipe doesn't call for baking powder. My gut was telling me to put it in but I took your word for it and didn't use baking powder. Boy was I wrong.
The recipe didn't call for any cooking oil so it basically just stuck to the cupcake paper.
These turned out to be more like trashy scones than a muffin.
Thanks for wasting my flour sugar and eggs fam.
Emmeline Kemperyd
Hi March! I'm sorry to hear that. The recipe does however call for baking powder (2 teaspoons), and the muffins will definitely not rise without it. There is no cooking oil but a good amount of butter so I have never had any problems getting them out of the muffin liners. Maybe this was related to them not rising. Hope you try them out again, this time with baking powder 🙂
Nikki
Easy and delicious recipe. I used vanilla extract. Will be making these muffins again. Thank you. 🙂
Emmeline Kemperyd
Thank you for your comment Nikki! Happy to hear you liked them! 😃
Elizabeth
It says to use 2 teaspoons of baking powder
Dee
It does call for baking powder maybe u can't read. And also u over baked it if it stuck to your paper lol
Mari
the batter completly seperated after adding the milk and the oven temp was way too high. so i ended up with an oily gross pile of seperated cupcakes.
Emmeline Kemperyd
Hi Mari! I'm so sorry to hear that! Did you use room temperature ingredients? Sometimes when using cold milk or eggs batters can separate. If that happens they usually come together in the oven anyway, but I'm sorry that didn't work out for you. I do hope you give them another try!
Lena
The best vanilla muffin recipe I ever made.
My kids loved it!
Thank you!!
Emmeline Kemperyd
Thank you, Lena! I’m so happy you and your kids enjoyed them! 😃
Gem
My boy just made them with a bit of my help and they’re delicious! Perfect! So moist and just right (sweetness). Love it!
Emmeline Kemperyd
Thank you for your comment, Gem! So happy you liked them! 😀
Shawna
This recipe is great! The muffins are moist and taste amazing! Just the right amount of sweet and buttery goodness, Yumm! Did not have vanilla sugar and had just used vanilla extract. Turned out very nice 👌
THANKNYOU!
Mary reynolds
Yum- customize with a light addition of vanilla glaze
Emmeline Kemperyd
Sounds delicious, Mary!
Esther
Please check the metric unit conversions, they seem off. Specifically the flour, milk and butter
.
Emmeline Kemperyd
Hi Esther! Good catch 😉 You're right, the conversion isn't 1-to-1 on this recipe. I've actually created two recipes - one with US measurements and one with metric. I find that's the best way to end up with good baking recipes that are also easy for users in both systems (for example, it's difficult to measure 1.2 cups). Both versions are thoroughly tested and delicious, so whichever one you use you will end up with delicious muffins - with just a slight difference. /Emmeline
Heather
Yes, I wonder at what point do you add the milk, just in with the rest of the wet? it seems like a ton of milk and butter, I agree. I wish I'd read through the recipe a little better before starting! (In the US)
Emmeline Kemperyd
Hi Heather! You add the milk after the dry ingredients, it’s in step 5. Not sure about a lot of butter and milk, for me I’d say it’s just the right amount 😊 Hope they turned out well for you! /Emmeline
Heather
Okay, I saw the milk-addition line, not sure how I missed it! Continued following the recipe as indicated and they turned out great. Little butter-cakes for sure, but very delicious and everyone loved them!
Emmeline Kemperyd
So happy they turned out well for you! Thank you for coming back and rating.
laila
Perfect recipe, thank u a lot
Emmeline Kemperyd
Happy you liked it! Thanks for rating! 😀
Andrea
These were delicious! They were a little dry. We used whole wheat flour (all we had), maybe that caused it? I will definitely be making them again because they are such a hit but I wondered about adding a little sour cream to help keep them a little more moist. Thoughts?
Emmeline Kemperyd
Hi Andrea! It was probably the whole wheat flour that caused the dryness, happy to hear they still turned out tasty though. Whole wheat flour absorbs more liquid than does all-purpose flour so then you need to adjust for that, which can be tricky with baked goods since it's really a science and the ratios need to be correct. If you make them again I would really recommend making them with all-purpose flour instead! And if you try any other substitutions, please let me know how it turns out so I can share it with other readers. /Emmeline
Karagh Bye
Wanting to make these, but converting Meausurements gives flour and sugar etc in mils.
Can you covert to grams please.
Emmeline Kemperyd
Hi Karagh! Of course, I added grams as well now. Let me know how they turn out for you!
Rose
Best vanilla muffins! My 3 & 6 yr old grandsons are muffin snobs and obsessed with these. How can I give it a delicate orange flavor? Thank you!
Emmeline Kemperyd
Hi Rose! So happy you and your grandsons like them! For a bit of orange flavor I would use half the amount of vanilla and add the zest from maybe half an orange. I haven’t tried it myself but it should work well to follow the instructions for my lemon muffins just with orange zest instead: https://alwaysusebutter.com/lemon-muffins/ (it’s the same base as the vanilla muffins). Let me know how it turns out!
Nart | Cooking with Nart
These look delicious and super easy to make. I know what I'm making for breakfast tomorrow!
Emmeline Kemperyd
Thank you Nart! That sounds like a very nice breakfast 😋
Laura | Wandercooks
These were sooo easy and tasted soooo good!! I'll be making again!
Emmeline Kemperyd
Thank you Laura so happy you liked them!!
Dannii
You can't bean a classic muffin like vanilla. These look so light and fluffy.
Emmeline Kemperyd
Nope, you’re right about that!
Tania Lucas
Can I use this to make a standard vanilla cake?
Emmeline Kemperyd
Hi Tania! I haven’t tried that, I think it should work but I’m not sure about the baking time. Please let me know how it turns out if you try it! /Emmeline
Irina
This classic recipe of vanilla muffins/cupcakes is so helpful to use at any time. I love to customize desserts, so this recipe is a keeper.
Emmeline Kemperyd
Thank you Irina! Same here, love adding my favorite toppings to a vanilla muffin!
Tonje
We love vanilla muffins, and this recipe was so easy to follow too! Will definitely be making these again.
Emmeline Kemperyd
Thank you Tonje, so happy you liked it!
Heidy L. McCallum
These muffins were so wonderful! We also tried the different icing as suggested and they were amazing too. Bookmarking to make again.
Emmeline Kemperyd
So happy to hear that Heidy!!
Karen @ Seasonal Cravings
Wow you give the best tips and so many step by step photos, I love this!! I agree that this is an important recipe to get right and you will use it over and over.
Emmeline Kemperyd
Thank you Karen!!
Ashley
Delicious!! I had to sneak a few that were cooling for the baby shower tomorrow...
Emmeline Kemperyd
Thank you Ashley!
Marlynn | Urban Bliss Life
These vanilla muffins are so easy and flavorful!
Emmeline Kemperyd
Thank you Marlynn!