The perfect addition to any breakfast or bunch, and the classic vanilla flavor perfectly compliments a cup of coffee!
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❤️ Why you'll love it
- Soft, fluffy muffins with lots of buttery vanilla flavor.
- No ingredients like vanilla bean paste needed! Just simple ingredients you already have in your pantry or can find easily at the grocery store.
- Use this as a base recipe and add your favorite ingredients; blueberries, chocolate chips, sprinkles, nuts, or whatever. Use about a cup to a cup and a half.
Since you can't let your family eat cupcakes for breakfast, this vanilla muffin recipe is just what you're looking for.
These simple vanilla muffins don’t need a vanilla buttercream or vanilla glaze topping to make them delicious. Just a sprinkle of sugar or powdered sugar is perfect!
🧾 Ingredients
This is an "at a glance" list of ingredients. You'll find the list and the measurements in the printable recipe card below.
🔪 Instructions
This is an overview of the instructions. Please see the yellow recipe card below for complete instructions.
- Cream butter and sugar together in a large bowl or electric mixer. Add eggs one at a time.
- Mix in vanilla and sour cream. Mix in the milk.
- Mix in the dry ingredients
- Evenly fill the prepared muffin tin with batter and bake.
🥫 Storage
Although it doesn’t often happen with these sweet muffins, there are sometimes leftovers. To start, make sure they are cool to the touch on the wire rack before storing them.
Muffins can be kept in an airtight container or covered with plastic wrap for up to 3 days at room temperature.
To freeze you can put them in a ziploc bag or a freezer container with parchment between the layers. Freeze for up to 3 months.
Thaw at room temperature and reheat them in the microwave for a few seconds when you're ready to eat.
🧑🏻🍳 Baker's notes
⭐ Expert Tip: Use an ice cream scoop to transfer the muffin batter into the paper liners. This method will help ensure all the muffins cook evenly, at the same speed, and turn a delicious golden brown!
- Use vanilla sugar for even more vanilla flavor.
- Be sure to lightly spoon the flour into the measuring cup and level off with the back of a knife.
- If using an electric mixer, use low speed. You want the muffin batter lumpy.
- Don’t over-mix. The muffins will become dense and tough.
- You can ditch the muffin liners, but coat the muffin tin with a good layer of nonstick spray.
- Put the batter filled muffin tins into a preheated oven.
- Let cool in the pans or they may deflate a bit.
- This will make 12-16 muffins depending on the size of your muffin pans.
💡Great Idea: Add some chocolate chips to the top of the muffins (or stir them in to the batter) for an extra sweet treat.
✨ FAQs
Yep! They are used interchangeably. If you do not have paper liners, you can use parchment paper and press them into the muffin cups. You do want the edges of the paper to extend the top of the muffins to make it easy to pull them out.
I recommend using a full fat sour cream for best results but you can also use plain Greek yogurt.
You can use different types of flour if needed. But, if you want to use cake flour, whole-wheat flour, or gluten-free flour, you may need to use more or less, depending on the type.
🫶 We recommend
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These are the tools and products I use in this vanilla muffin recipe.
- Muffin pan
- Mixing bowls
- Stand mixer or hand mixer
- Cooling rack
- Instant-read thermometer
If you or your family enjoy sweet treats, try adding other sweet options to your breakfast rotation, like these old fashioned pecan rolls, sour cream cinnamon rolls, or triple chocolate muffins.
If you love this recipe, please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️.
Vanilla Muffins
Author: Marye Audet-White
Equipment
- muffin tin
- instant read thermometer
Ingredients
- ½ cup butter softened
- 1 cup granulated sugar
- 3 eggs room temperature
- 3 teaspoons vanilla extract
- ¾ cup sour cream can substitute with yogurt or greek yogurt
- ¾ cup milk
- 2 ½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar optional - for sprinkling on top(OPTIONAL
Instructions
- In a large mixing bowl mix the butter and sugar with an electric mixer until combined.
- Add eggs, one at a time, mixing well in between each.
- Add the vanilla extract and sour cream. Mix well.
- Add the milk and mix until the milk is incorporated.
- Add the flour in 3 increments, incorporating the flour before adding the next one.
- Add the baking powder, baking soda, and salt with the last batch of flour.
- Cover the bowl with plastic wrap. Set aside for 30 minutes.
- Preheat the oven to 425 degrees F.
- Line a cupcake pan with liners.
- Using a large cookie scoop (3 tablespoons) fill the cupcake to ¾ full.
- Cook in the preheated oven for 5 minutes at 425 degrees F.
- Reduce the heat to 350 degrees F and cook for an additional 9 to 11 minutes or until a toothpick comes out clean when inserted in the middle. The temperature in the center will be 190° - 200℉ when an instant-read thermometer is inserted in the middle.
- Cool off in the pan for 2 to 3 minutes.
- Transfer to a cooling rack and cool completely.
Notes
- Use a cookie scoop or ice cream scoop so each muffin is the same size. They'll bake better.
- Use vanilla sugar for even more vanilla flavor.
- Be sure to lightly spoon the flour into the measuring cup and level off with the back of a knife.
- If using an electric mixer, use low speed. You want the muffin batter lumpy.
- Don’t over-mix. The muffins will become dense and tough.
- You can ditch the muffin liners, but coat the muffin tin with a good layer of nonstick spray.
- Put the batter-filled muffin tins into a preheated oven.
- Let cool in the pans or they may deflate a bit.
- This will make 12-16 muffins depending on the size of your muffin pans.
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