Vanilla muffins are soft, moist and fluffy bakery style muffins filled with flecks of sweet vanilla bean. Top these muffins with crunchy sugar or with a creamy vanilla glaze.
In a mixing bowl fitted with paddle attachment, cream the butter and sugar together on medium speed for about 2 - 3 minutes until light and fluffy. With the mixer on low, mix in the eggs and vanilla paste until well combined. Scrape the bottom and sides of the bowl as needed.
With the mixer on low, alternate mixing in the sour cream and milk with the dry ingredients in this order (dry, sour cream, dry, milk, dry) until just combined. Do not overmix.
Cover the batter and let the muffin batter rest at room temperature for 30 minutes or in the fridge for longer storage. While the muffins rest, preheat the oven to 375 F (190 C).
Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Top the muffins with granulated sugar if you like.