These easy vanilla muffins are a deceivingly simple combination of flour, butter, sugar, and eggs along with a generous amount of vanilla extract. The results are tender and perfectly moist muffins that need no embellishment but can be customized to suit your tastes. Serve as a simply delicious breakfast, as the perfect partner for a cup of coffee or tea, or even as dessert. For a richer, more decadent vanilla flavor, try using 1/4 teaspoon of vanilla bean paste.
These muffins are sure to be a hit at a morning bake sale or brunch. The recipe makes two dozen but can be easily halved if needed. Consider making extra and sharing them with visitors, or freeze any leftovers for another day.
Serve these muffins with raspberry or strawberry preserves, marmalade, or your favorite jam. The fruit spread adds a nice fruity addition to the lightly sweet vanilla muffins. You can also drizzle the cooled muffins with a tablespoon of vanilla glaze if you want a fancier look and a little more sweetness.
- 4 cups/18 ounces all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon plus 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups milk
- 8 tablespoons butter (melted)
- 2 large eggs
- 1 tablespoon vanilla extract (or 1/4 teaspoon vanilla bean paste)
Gather the ingredients.
Preheat the oven to 400 F. Grease 24 muffin cups or line them with paper cupcake liners.
In a large bowl, combine the flour, sugar, baking powder, and salt. Stir to mix thoroughly.
In a medium bowl, whisk together the milk, butter, eggs, and vanilla extract or paste until combined.
Pour the wet mixture into the dry ingredients. Use a spoon to mix thoroughly.
Spoon into greased or paper-lined muffin tins.
Bake in the preheated oven for about 15 to 20 minutes. A dark pan will take less time than a light colored pan. The muffins are done when a toothpick or cake tester comes out clean when inserted in the middle of a muffin.
Remove the muffins from the tin and let cool on a cooling rack. Serve and enjoy!
- Sprinkle the tops of the muffins with cinnamon sugar or maple flakes before baking or immediately after taking them out of the oven.
- Fill the muffin cups with a few tablespoons of batter and then add about 1 to 2 teaspoons of your favorite fruit preserves. Top the preserves with the remaining batter.
- If you crave more texture in your muffins, add 1 cup of mini chocolate chips or chopped pecans, or add 1/2 cup of each.
- To keep your muffins uniform in size, use a 1/4-cup measuring cup or scoop to measure an equal amount of batter into each muffin cup.