Perfectly fluffy vanilla muffins have a moist, tender crumb and classic vanilla flavour. This easy muffin recipe uses simple ingredients and requires minimal work. They are packed with vanilla flavours and perfect for any occasion or morning breakfast. I recently made them for a birthday party, and they were hit with all the kids and adults alike. Even though I may not consider myself a good baker, the simplicity of the recipe of these muffins and the happiness of eaters make it worthwhile.
Table of Contents:
1. About the recipe
2. Ingredients
3. Step-by-step method
4. Tips
1. About the recipe
The beauty of these muffins is that they are incredibly easy to make, packed with rich flavours and easy to freeze and reheat, which makes them a great make-ahead option.
The interior is moist, tender and fluffy with a golden brown crispy muffin top. The fluffy texture results from a moist muffin batter made using plain flour, sugar, melted butter, sour cream and buttermilk. The acid from the buttermilk and sour cream balances the sweet flavour and assists in leavening and tender crumb. Baking the muffins at high temperatures provides that delightful bakery-style muffin top we love. These lovely muffins with classic vanilla flavour are perfect for enjoying any time of the day.
Why you will love these Muffins
- Rich, Moist and irresistibly delicious.
- Perfect for lunch box and breakfast.
- They are packed with vanilla flavours.
- It is the perfect make-ahead recipe.
- Budget-friendly recipe
Let’s start cooking!
Serving Suggestions: 12 Muffins
Preparation time: 15 minutes
Cooking time: 20 minutes
2. Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 1 cup granulated sugar or brown sugar
- ½ cup unsalted butter
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon of sour cream
- 1 tablespoon of vanilla essence
3. Step by Step method
- Preheat oven to 200°C/400°F and line muffin tin with muffin liners.
- Combine flour, granulated sugar, baking powder, baking soda and salt in a large mixing bowl.
- Whisk together sour cream, buttermilk, melted butter, eggs and vanilla essence until smooth in another mixing bowl.
- Add the flour mixture to the wet mixture and mix until everything is well combined; do not overmix.
- Divide the batter evenly amongst the muffin cups. Bake the muffins in the preheated oven for 18 to 20 minutes until golden brown, and when a toothpick is inserted into the centre, it comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Sprinkle powdered sugar to add extra sweetness.
Substitution of Ingredients
- Buttermilk – Whole milk
- Sourcream – Full-fat yoghurt
Muffins Variations
- Chocolate chip – Fold ½ cup of semisweet chocolate chips or chocolate chunks into the batter for delicious vanilla chocolate chip muffins.
- Berry – Fold ½ cup of fresh berries into the muffin batter. To prevent sinking, toss berries in 1 teaspoon of flour to coat.
- Citrus flavours – Add a generous lemon, lime or orange zest grating into the muffin batter.
4. Tips
- Have the oven preheated and at temperature, before you begin mixing the muffin batter because these muffins are very quick to make.
- Measure the ingredients accurately. Be sure to level dry ingredients in their measuring cups with a knife.
- Use room-temperature eggs for the best result.
- Do not overmix the muffin batter. Stop mixing when the ingredients are combined; you can’t see any more dry ingredients. If you overmix the batter, you will find the muffins will be dense and tough.
- Store the vanilla muffins in an air-tight container for up to 3 to 4 days at room temperature or in the refrigerator for up to one week.
