Indulge in the divine flavors of our Vanilla Muffins, a delightful treat that will transport you to a realm of pure bliss. These moist and fluffy muffins are infused with the aromatic essence of vanilla, creating a heavenly aroma that fills your kitchen. Perfectly sweetened and bursting with vanilla goodness, these muffins are sure to be a hit among both kids and adults alike. Whether enjoyed as a breakfast treat, afternoon snack, or dessert, these Vanilla Muffins are a guaranteed crowd-pleaser.
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 20 minutes
Serving: 12 muffins
Yield: 12 muffins
Calories: Approximately 200 calories per muffin
Ingredients:
- 1 ¾ cups (210g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 cup (240ml) milk
- Optional: Vanilla bean seeds (scraped from 1 vanilla bean) for extra flavor
Equipment:
- Mixing bowls
- Whisk
- Electric mixer or stand mixer
- Muffin tin
- Muffin liners
- Cooling rack
Step-by-Step Guide:
Step 1:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Step 2:
In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together to ensure even distribution of the dry ingredients.
Step 3:
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or a stand mixer for this step.
Step 4:
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract (and optional vanilla bean seeds) to infuse that heavenly vanilla flavor.
Step 5:
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as it can result in dense muffins.
Step 6:
Scoop the batter into the prepared muffin tin, filling each liner about two-thirds full.
Step 7:
Bake in the preheated oven for approximately 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 8:
Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a cooling rack to cool completely.
Tips and Tricks:
- For an extra burst of vanilla flavor, scrape the seeds from a vanilla bean and add them to the batter.
- Don’t have muffin liners? Grease the muffin tin well to prevent sticking.
- To make these muffins even more indulgent, you can top them with a vanilla glaze or sprinkle them with powdered sugar.
Nutritional Information:
Calories: Approximately 200 calories per muffin
Fat: 9g
Carbohydrates: 27g
Protein: 3g
Fiber: 1g
Final Thoughts:
These Vanilla Muffins are a true delight to the senses. With their heavenly aroma and moist, fluffy texture, they are a treat you won’t be able to resist. Whether enjoyed on their own or paired with a cup of coffee or tea, these muffins are sure to bring a smile to your face. So go ahead, indulge in the pure pleasure of our Vanilla Muffins and savor every bite!
F&Q
Q1: Can I use whole wheat flour instead of all-purpose flour in this vanilla muffin recipe?
A1: While you can substitute whole wheat flour, the texture and flavor of the vanilla muffins may differ slightly. Whole wheat flour tends to make baked goods denser, so you may need to adjust the liquid content accordingly.
Q2: Can I use vanilla extract instead of a vanilla bean in this vanilla muffin recipe?
A2: Absolutely! Vanilla extract works perfectly fine in this vanilla muffin recipe. The vanilla bean seeds are an optional addition for an extra burst of flavor.
Q3: Can I use a plant-based milk instead of regular milk in these vanilla muffins?
A3: Yes, you can use your preferred plant-based milk as a substitute for regular milk in these vanilla muffins. Just ensure it has a similar consistency to milk.
Q4: Can I freeze these vanilla muffins?
A4: Yes, these vanilla muffins freeze well. Once cooled, place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. Thaw them at room temperature or reheat them in the microwave for a few seconds before enjoying.
Q5: Can I add mix-ins like chocolate chips or nuts to these vanilla muffins?
A5: Absolutely! Feel free to add your favorite mix-ins such as chocolate chips, chopped nuts, or dried fruits to these vanilla muffins. Gently fold them into the batter before filling the muffin cups for an extra delicious twist.
Q6: Can I reduce the amount of sugar in these vanilla muffins?
A6: Yes, you can reduce the amount of sugar if you prefer less sweet vanilla muffins. However, keep in mind that it may affect the overall taste and texture. Consider adding some additional mix-ins like sweetened dried fruits or using a glaze to balance the sweetness.
Q7: Can I make mini muffins instead of regular-sized vanilla muffins?
A7: Absolutely! The baking time will be shorter for mini vanilla muffins, so keep an eye on them and adjust the baking time accordingly. Start checking for doneness around 12-15 minutes.
Q8: Can I store these vanilla muffins?
A8: Yes, these vanilla muffins can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the refrigerator for up to 1 week.
