The best Vanilla Muffins 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 - yummy just as they are and perfect as a base for your favorite cupcake toppings.
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.
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!
Notes
The exact baking time will depend on your oven. If you're not sure, start with 16 minutes and then test them, and add a few more minutes if they're not quite done yet.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.
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.
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.