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Perfect Vanilla Muffins
Table of Contents
Ingredients
- 2 cups of all-purpose flour
- 2/3 cup of granulated sugar
- 2 tsp of baking powder
- 1/2 tsp of salt
- 1/2 cup of unsalted butter melted
- 2 large eggs
- 1 cup of milk
- 2 tsp of pure vanilla extract
Instructions
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Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
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In another bowl, combine the melted butter, eggs, milk, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
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Fill each muffin cup about two-thirds full with the batter.
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Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Notes
Ingredient Quality: Using high-quality ingredients, especially pure vanilla extract, will significantly enhance the flavor of your muffins.
Mixing Carefully: When combining wet and dry ingredients, be cautious not to overmix the batter. Overmixing can result in tough, dense muffins. Mix until just combined, and a few lumps in the batter are perfectly fine.
Variations: Feel free to customize your Vanilla Muffins by adding chocolate chips, blueberries, chopped nuts, or even a cinnamon sugar topping for extra flavor and texture.
Liners or Greasing: Using paper liners in your muffin tin is convenient and helps prevent sticking. Alternatively, you can grease the muffin cups with butter or cooking spray.
Even Filling: To ensure your muffins bake evenly, try to fill each muffin cup to a consistent level, about two-thirds full.
Checking for Doneness: The best way to determine if your muffins are done is to insert a toothpick into the center of one muffin. If it comes out clean (with no wet batter), they’re ready. If there are a few crumbs clinging to the toothpick, that’s okay; it means they’re moist.
Cooling Time: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming too soggy from the residual heat.
Storage: Store leftover Vanilla Muffins in an airtight container at room temperature for up to three days. You can also freeze them for up to three months.
Nutrition
Calories: 250kcal
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