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–+ servings

Vanilla Muffins Recipe

Megan
Vanilla muffins are soft, moist and fluffy bakery style muffins filled with flecks of sweet vanilla bean. Top these quick and easy to make vanilla bean muffins with crunchy sugar or with a creamy vanilla glaze. They’re the perfect addition to any breakfast or brunch spread.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 16 minutes
Resting Time 30 minutes
Total Time 1 hour 1 minute
Course Breakfast, Holiday
Cuisine American
Servings 12 muffins

Equipment

  • 1 stand mixer with paddle attachment or electric hand mixer with beaters
  • 1 mixing bowl
  • 2 12 ct muffin pans
  • 12 cupcake liners
  • 1 large cookie scoop (3 tbsp, 45 ml) optional

Ingredients
  

  • 2 cups (240 g) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon (15 ml) vanilla bean paste or extract
  • ½ cup (120 g) sour cream, room temperature
  • ½ cup (120 ml) milk, room temperature

Instructions
 

  • In a mixing bowl, whisk the flour, baking powder and salt together until well combined.
    2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
  • 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.
    ½ cup (113 g) unsalted butter, room temperature, 1 cup (200 g) granulated sugar, 2 large eggs, room temperature, 1 tablespoon (15 ml) vanilla bean paste or extract
  • 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. This step is recommended for bakery style muffins.
    ½ cup (120 g) sour cream, room temperature, ½ cup (120 ml) milk, room temperature
  • While the muffins rest, preheat the oven to 375 F (190 C). Line (2) 12 ct. muffin pans with cupcake liners. For bakery style muffins, alternate filled and unfilled muffin wells. 
    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. 
  • Bake the muffins at 375 F (190 C) for 16 - 20 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. 
    Cool the moist vanilla muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!

Notes

Store: Place the vanilla bean muffins in an airtight container to store at room temperature for up to 3 - 4 days. 
See the Variations section of the blog post to make these vanilla muffins as mini muffins or to top these muffins with a creamy vanilla glaze.
 
Keyword Simple Muffin, Vanilla Bean Muffins, Vanilla Muffins, Vanilla Muffins Recipe
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