Vanilla Muffins

5 from 2 votes

These classic vanilla muffins are soft, fluffy, and are delicious. These bakery style muffins are made with simple ingredients, so you can whip them up whenever the craving hits. Perfect for breakfast, brunch, or a lunch box treat.

Prep Time10

Cook Time20

Cooling time20

Course: Breads

Cuisine: American

Servings:

Calories: 186kcal

Author: Raquel Pineira

Equipment

Large Bowl
muffin tin

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