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.
Vilcu , Anastasia María
These were probably the best muffins I've made in a while and i tend to bake weekly or when i have extra time, would definitely make them again and will be recommending the recipe to my family and friends.