Perfect Vanilla Muffins

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/6/22
Tested by
Victoria Heydt
Victoria Heydt
Tested by Victoria Heydt

Victoria Heydt is a food photographer, stylist, and the Editorial Director for The Spruce Eats. An Institute of Culinary Education grad, she also develops and tests recipes.

Learn about The Spruce Eats' Editorial Process
Vanilla muffins in a baking tin

The Spruce Eats

Prep: 19 mins
Cook: 20 mins
Total: 39 mins
Servings: 24 servings
Yield: 24 muffins
Nutrition Facts (per serving)
192 Calories
5g Fat
34g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 24
Amount per serving
Calories 192
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 14%
Cholesterol 27mg 9%
Sodium 214mg 9%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 2%
Total Sugars 18g
Protein 3g
Vitamin C 0mg 0%
Calcium 88mg 7%
Iron 1mg 6%
Potassium 59mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These vanilla muffins are a deceptively simple combination of flour, butter, sugar, and eggs along with a generous amount of vanilla extract. (For a richer, more decadent vanilla flavor, try using 1/4 teaspoon of vanilla bean paste.) You might not think much of them upon first glance, but the results are tender, moist, and lightly sweet muffins that need little to no embellishment.

If you like, however, you may serve these muffins with raspberry or strawberry preserves, marmalade, or your favorite jam. You can also drizzle the cooled muffins with a tablespoon of vanilla glaze if you want a fancier look and a little more sweetness. Serve as a simply delicious breakfast, as the perfect partner for a cup of coffee or tea, or even as a dessert.

1:08

Click Play to See These Delicious Vanilla Muffins Come Together

"These vanilla muffins were delightful! I used a 1/4-cup ice cream scoop, which gave me 23 muffins. When the muffins came out of the oven, I topped them with the cinnamon sugar suggested in the recipe and that just made the muffins pop. Great activity to try with the kiddos!" —Victoria Heydt

Perfect Vanilla Muffin close up
A Note From Our Recipe Tester

Ingredients

  • 4 cups/480 grams all-purpose flour

  • 2 cups granulated sugar

  • 1 tablespoon plus 2 teaspoons baking powder

  • 3/4 teaspoon salt

  • 2 cups milk

  • 1/2 cup butter, melted

  • 2 large eggs

  • 1 tablespoon vanilla extract or 1/4 teaspoon vanilla bean paste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vanilla muffins recipe gathered

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  2. Preheat the oven to 400 F. Grease 24 muffin cups or line them with paper cupcake liners.

    Paper cupcake liners in a muffin tray alongside melted butter, milk, and flour

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  3. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir to mix thoroughly.

    Flour, sugar, baking powder, and salt whisked together in a bowl for vanilla muffins

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  4. In a medium bowl, whisk together the milk, butter, eggs, and vanilla extract or paste until combined.

    Milk, eggs, butter, and vanilla whisked together in a bowl

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  5. Pour the wet mixture into the dry ingredients. Use a spoon to mix thoroughly.

    Vanilla muffins wet and dry ingredients combined in a bowl with a wooden spoon

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  6. Spoon into greased or paper-lined muffin tins.

    Muffin mixture spooned into muffin tins

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  7. 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!

    Finished vanilla muffins in the background with a close-up of one muffin

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What Is the Difference Between a Muffin and a Cupcake?

Although it's tempting to think of them interchangeably, cupcakes aren't simply muffins with frosting. The differences stem from how the ingredients come together, which results in texture differences. Muffins are typically made by incorporating wet and dry batters that aren't beaten together. Cupcakes are usually brought together by creaming butter and sugar and then slowly adding the wet and dry ingredients to that mix. The easiest way to think of it? Cupcakes are basically like mini-cakes and muffins are like mini-quick breads.

Tips

  • 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.
  • When divvying out the batter, if there's an open muffin space, add water to that space so that the cupcakes/muffins on either side don't overcook too quickly. Just be cautious when removing the pan from the oven after they are finished baking.
  • This recipe can be halved easily.

Recipe Variations

  • 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.

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