Vanilla Muffins
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These delicious Vanilla Muffins are the perfect breakfast bread for brunches and lunches. Made with just a few basic ingredients, including a simple vanilla glaze, these muffins can be on your table in no time.
As a productivity manager, I understand how precious your time is, especially when it comes to preparation and presentation and this is an simple and quick recipe!
Why Try These Simple Vanilla Muffins
These Bakery-Style Vanilla Muffins are rich, moist, and bursting with classic vanilla flavor! This simple vanilla muffins recipe is made with real vanilla bean paste, sour cream, and just a few other common ingredients,
These rise beautifully with tall golden domes and a soft, tender crumb and can be on your breakfast table in no time. Add a drizzle of the quick and easy vanilla glaze for even more flavor and elegance!
Perfect for brunch spreads, spring gatherings, baby or bridal showers or just as a sweet snack any time of day. Serve them simply with some jam or honey or as part of a larger breakfast. They even make a great dessert. There’s nothing vanilla about these muffins – except the fantastic flavor!
Ingredients for Vanilla Muffins
Always use fresh ingredients when baking for the best results in both taste and texture.
- All-Purpose Flour – use a trusted gluten free flour if required
- Baking Powder and Baking Soda – make sure these are fresh to get the best rise from your muffins.
- Salt
- Butter – softened at room temperature
- Granulated Sugar
- Eggs – room temperature
- Sour Cream or Full-Fat Greek Yogurt – room temp
- Vanilla Bean Paste – for the muffins and the glaze.Sub vanilla extract if you don’t have vanilla paste
- Powdered Sugar – for the vanilla glaze
- Milk or Cream – also for the vanilla glaze
Equipment Needed To Make
- Large mixing bowl
- Muffin tin
- Cooling rack
Substitutions & Variations
- Add chocolate chips or chocolate chunks to these muffins for a fun twist.
- Add some fresh fruit pieces or berries to the batter. Wash and pat completely dry before adding. I don’t recommend frozen fruit as it releases too much liquid during baking.
- You can sub a quality vanilla extract for the vanilla paste
- Use a trusted gluten free flour substitute if required
- Use a room temp plain or vanilla flavored yogurt if subbing for sour cream
How To Make Vanilla Muffins
This section is a shortened form of the complete directions that can be found at the bottom of this post. Use the recipe card instructions for best results.
Step 1 – Preheat oven and prepare muffin tin Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
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Step 2 – In a separate bowl, whisk together the oil, sugar, eggs, sour cream, and vanilla.
Step 3 – Add the dry ingredients to the wet ingredients and mix gently.
Step 4 – Divide the batter evenly among the muffin cups.
Step 5– Bake as noted and let cool. Top with vanilla glaze if desired.
Time Saving Tips & Tricks
- Use room temperature eggs and dairy products for a smooth batter.
- Don’t overmix the batter once the dry ingredients are added.
- Let muffins cool before adding any drizzle or glaze to avoid melting.
- Store in an airtight container in the refrigerator for up to 5 days.
- See my post on Muffin Making Tips for more helpful info.
How to Serve Vanilla Muffins
- Serve these delicious muffins simply with jam, jelly, or a side of fresh fruit.
- These simple vanilla muffins also go great with a Yogurt Breakfast Parfait or Breakfast Smoothie Bowl
- If you like a little savory with your sweet, I highly recommend trying them with these Loaded Bacon and Cheese Hash Browns
- As a strawberry “shortcake” style dessert with a scoop of vanilla ice cream and loads of fresh strawberries and whipped cream.
How to Store Muffins
Refrigerate leftover muffins in an airtight container for up to 5 days. I like to let them sit at room temperature for about 10-15 minutes to let the muffin crumb relax and loosen.
You can also freeze muffins up to 3-4 months. Store in a dated, freezer-safe plastic bag. I actually like to freeze mine on a sheet pan before bagging to avoid any chance of them sticking together. Thaw completely at room temp before eating.
More Muffin Recipes
Vanilla Muffins
Equipment
- Large Bowl
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream or full-fat Greek yogurt
- 1 tbsp vanilla bean paste or 2 tsp vanilla extract
- Optional Vanilla Bean Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp milk or cream
- 1 tsp vanilla bean paste or ½ tsp vanilla extract + seeds from ½ vanilla bean
Instructions
- Preheat oven to 400°F. Line a muffin tin with paper liners or grease well.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk melted butter, sugar, eggs, sour cream, and vanilla bean paste until smooth.
- Add dry ingredients to wet and stir until just combined. Do not overmix!
- Divide batter evenly among 12 muffin cups, filling nearly to the top.
- Bake at 400°F for 5 minutes, then lower oven temperature to 350°F and bake for another 13–15 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Glaze:
- Whisk all glaze ingredients together in a small bowl until smooth and glossy.
- Drizzle over cooled muffins with a spoon or piping bag. Let set for 10–15 minutes before serving or packaging.
Notes
- Use room temperature eggs and dairy products for a smooth batter.
- Don’t overmix the batter once the dry ingredients are added.
- Let muffins cool before adding any drizzle or glaze to avoid melting.
Nutrition
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I made these for a Mother’s Day tea – so easy and beautful!
These are the best muffins ever – my kids loved them!