Fluffy Vanilla Muffins Recipe
This recipe creates 12 standard-sized muffins that are light, fluffy, and full of vanilla flavor. Great for breakfast, snacks, or dessert!
Ingredients:
Dry Ingredients:
• 1 ¾ cups (220g) all-purpose flour
(Sift for a lighter texture.)
• 2 teaspoons baking powder
(Ensures a good rise.)
• ½ teaspoon baking soda
(Adds extra lift and tender texture.)
• ¼ teaspoon salt
(Balances sweetness and enhances flavor.)
Wet Ingredients:
• ½ cup (115g) unsalted butter, melted and cooled
(Can be replaced with neutral oil for a lighter crumb.)
• ¾ cup (150g) granulated sugar
(For sweetness; reduce slightly if you prefer less sweet muffins.)
• 2 large eggs
(At room temperature for better incorporation.)
• 2 teaspoons pure vanilla extract
(Use high-quality vanilla for the best flavor.)
• ¾ cup (180ml) milk
(Whole milk works best, but you can use buttermilk for added richness.)
Optional Add-ins:
• 1 teaspoon vanilla bean paste (For flecks of vanilla and deeper flavor.)
• ½ cup chocolate chips, sprinkles, or fresh berries (Optional for variety.)
Instructions:
1.Prepare the Oven and Pan:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or non-stick spray.
2.Mix Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Stir gently to combine and set aside.
3.Prepare Wet Ingredients:
In a large mixing bowl, whisk the melted butter and sugar together until creamy and smooth. This step helps aerate the mixture slightly, ensuring fluffy muffins.
4.Add Eggs and Vanilla:
Add the eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract (and vanilla bean paste, if using).
5.Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and end with the dry ingredients (e.g., dry → milk → dry → milk → dry). This ensures the batter stays smooth and doesn’t get overworked. Mix gently until just combined; some lumps are okay. Overmixing will make the muffins dense.
6.Optional Add-ins:
If desired, gently fold in any extras like chocolate chips, berries, or sprinkles.
7.Fill the Muffin Tin:
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. For an extra touch, sprinkle a little granulated sugar on top for a subtle crunch.
8.Bake:
Place the muffin tin in the center of the oven and bake for 18–20 minutes. To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they’re ready
9.Cool:
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This prevents sogginess at the base.
Tips for Perfect Vanilla Muffins:
1.Room Temperature Ingredients: Using room-temperature eggs and milk helps create a smooth batter and even rise.
2.Don’t Overmix: Overmixing develops gluten, leading to dense muffins. Mix just until the ingredients are combined.
3.Fill Evenly: Use an ice cream scoop for equal portions. This ensures even baking.
4.Add a Topping: Sprinkle sugar or add streusel for a crunchy, sweet topping.
Serving Suggestions:
• Serve warm with a dollop of butter or cream cheese.
• Drizzle with glaze or a dusting of powdered sugar for an elegant touch.
• Pair with coffee, tea, or a glass of milk.
Storage Instructions:
• Room Temperature: Store in an airtight container for up to 3 days.
• Freezing: Wrap each muffin in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds to enjoy warm.
With this detailed guide, you’ll have perfect vanilla muffins every time. Enjoy experimenting with the recipe!
Leave a Reply