These homemade vanilla muffins use a simple mix of flour, milk, butter and eggs. Fold the wet and dry mixtures together gently; a few lumps are better than an overmixed batter.
Recipe Details
- Oven: 375°F (190°C)
- Fill cups: about ¾ full
- Bake: 18–20 minutes
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- Chocolate chips, blueberries, nuts or dried fruit, optional add-ins
How to Make Vanilla Muffins
Prepare the tin and dry mixture
Heat the oven to 375°F (190°C). Grease a muffin tin or add paper liners. Whisk the flour, sugar, baking powder and salt together.
Combine the wet ingredients
Lightly beat the eggs, then stir in the milk, melted butter and vanilla. Let hot butter cool slightly before mixing with the eggs.
Fold and fill
Pour the wet mixture into the dry ingredients and fold just until combined. A few lumps are fine. Fold in optional add-ins if using, then fill the cups about ¾ full.
Bake and cool
Bake for 18–20 minutes, until golden and a toothpick inserted in the cake crumb comes out clean. Rest in the tin briefly, then move to a rack. Serve warm or at room temperature.
Tips and Common Mistakes
- Avoid prolonged stirring once flour is wet.
- Divide batter evenly so the muffins bake at a similar rate.
- Use modest add-in amounts so they do not overwhelm the batter.
- Test muffin crumb beside a berry or chocolate piece.
Storage and Make-Ahead Tips
Cool completely before sealing in an airtight container. Freeze cooled muffins for longer storage and thaw before warming.
Frequently Asked Questions
Should the batter be completely smooth?
No. Small lumps are acceptable and help you avoid overmixing.
Can I add chocolate chips or berries?
Yes. The original allows optional add-ins; fold them in gently after combining the batter.