said it…these are the BEST vanilla muffins. Perfectly fluffy and bouncy, a gorgeous, crispy muffin top and noticeable vanilla flavor. The perfect base muffin recipe to adapt into other flavors.
Course: Baking, Dessert, Fika
Cuisine: American, Baking, European
Servings: 12 muffins
Calories: 296kcal
Prep time: 10 mins
Cook time: 18 mins
Total time: 28 minutes
Ingredients
- ▢ 1 cup salted butter at room temperature, cut in small pieces
- ▢ 1 cup sugar
- ▢ 2 eggs at room temperature
- ▢ 2 cups flour
- ▢ 2 teaspoon vanilla sugar or vanilla extract
- ▢ 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.1 cup salted butter, 1 cup sugar
- Add the eggs and mix well.2 eggs
- In a separate bowl, mix together all the dry ingredients: flour, vanilla powder and baking powder. Then add it to the egg, butter & sugar mixture and mix just enough for it to be well blended.2 cups flour, 2 teaspoon vanilla sugar, 2 teaspoon baking powder
- Add in the milk and mix until smooth.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.
- Place the muffins in the lower part of the oven and bake 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 needed for this recipe
- ▢ Muffin tin*
- ▢ 12 muffin liners*
- ▢ Mixing bowls*
- ▢ Cake tester or tooth pick*
- ▢ Measuring spoons*
- ▢ Measuring cups (metric or US)*
- ▢ Electric whisk*
Nutrition
Calories: 296kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 92mg | Potassium: 134mg | Fiber: 1g | Sugar: 18g | Vitamin A: 320IU | Calcium: 55mg | Iron: 2mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
