Vanilla Muffins
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Moist and flavorful vanilla muffins, perfect for a quick breakfast or snack.
Ella x
Ingredients
- 400all-purpose flour
- 250 ggranulated sugar
- 150 gunsalted butter
- 3 egglarge eggs
- 1½ mlvanilla extract
- 20 gbaking powder
- 10 gsalt
- 375 mlwhole milk
- 50 ggranulated sugar (for topping)
- 25 gunsalted butter (for topping)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a 6-cup muffin tin with paper liners.
Tip: Use parchment paper for easy cleanup.
- 2
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Whisk until the mixture is well combined and the sugar is evenly distributed.
- 3
In a separate large bowl, whisk together the milk, eggs, and vanilla extract.
Tip: Use an electric mixer for a lighter batter.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix the batter.
- 5
Divide the batter evenly among the muffin cups.
Tip: Fill each cup about 2/3 full to avoid overflowing.
- 6
Dust the tops of the muffins with granulated sugar and dot with unsalted butter.
Tip: This adds a nice crunch and flavor to the muffins.
- 7
Bake the muffins for 20-25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
Tip: Check the muffins after 20 minutes to avoid overcooking.
- 8
Remove the muffins from the oven and let them cool in the tin for 5 minutes.
Tip: This helps the muffins to retain their shape and prevents them from breaking apart.
- 9
Transfer the muffins to a wire rack to cool completely.
Tip: This is the hardest part – waiting for the muffins to cool!
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