Easy Vanilla Muffin Recipe

Our favorite vanilla muffin recipe! It is simple, fast, sure to please anyone. And ready in about 30 minutes.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Servings muffins

Calories 266kcal

Author Adina

Preheat the oven to 400°F (200°C). Line the muffin tin with paper liners.
Melt butter in a small pan. Let it cool slightly until you need it.
½ cup unsalted butter
Dry ingredients: Whisk flour, baking powder, baking soda, sugar, and a pinch of salt in a large bowl with an egg whisk.
2 ⅔ cups all-purpose flour + 2 teaspoons baking powder + ½ teaspoon baking soda + 1 cup sugar + pinch of salt
Wet ingredients: Whisk buttermilk, eggs, vanilla extract, vinegar, and melted butter in a medium bowl.
1 ¼ cup buttermilk + 2 eggs + 1 tablespoon vanilla extract + 1 teaspoon vinegar + butter
Combine: Pour the wet ingredients over the flour mixture. Stir gently and shortly until just combined. Don’t over-stir. If you want to add chocolate, berries, or nuts, carefully fold them in now (Note 5).
Bake: Scoop the batter into the cups. Bake for about 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Rest for 5 minutes in the pan. Remove and let cool on a wire rack. If desired, sprinkle with icing sugar before serving.

Measurements: A digital kitchen scale will give you the most precise measure, ensuring the best bake possible.
Flour: I prefer cake flour when baking muffins; it makes them more tender. But plain/all-purpose flour is fine as well.
Sugar: Fine sugar would be perfect, but granulated sugar is ok too.
Vinegar: Apple cider vinegar, red or white wine vinegar.
Additions: You can fold in between ½ and 1 cup of chocolate chips (semi-sweet, white, chocolate chunks, or chopped chocolate), nuts (walnuts, pecans, almonds, etc.), or berries of choice.