These basic vanilla muffins are the most simple muffins I’ve ever made. One quick tip if you’re pressed for time: to get your milk to room temperature quickly, measure the milk into a Pyrex measuring cup, then microwave it for roughly 20 seconds. From there I added my butter, eggs, and vanilla bean paste to the measuring up then whisked to combine it all before adding to the dry ingredients. Please note you can always substitute vanilla extract for the vanilla bean paste, or just leave it out altogether for a plain, basic muffin.
Looking for other muffin ideas? Try my big cinnamon applesauce muffins, chocolate chip muffins, or morning glory muffins.
Prep Time 10 minutes
Cook Time 20-25 minutes
Makes 12 muffins
Ingredients
2 c all-purpose flour
1/2 c granulated sugar
2 tsp baking powder
1/2 tsp salt
3/4 c whole milk, room temperature
1/2 c unsalted butter, melted and cooled
2 large eggs
1/2 tsp vanilla bean paste or vanilla extract
Preparation
Preheat oven to 350 F then prep a standard 12-muffin tin with paper liners or grease the muffin tin with non-stick baking spray.
In a medium bowl combine flour, sugar, baking powder, and salt. Then in a separate bowl, or large Pyrex liquid measuring cup, whisk together your milk, butter, eggs, and vanilla bean paste. Add the liquid ingredients to your dry ingredients and stir until combined (the batter will be lumpy, that’s a good thing).
Divide the batter amongst your 12 prepped muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center of your muffins comes out relatively clean with only a few crumbs.
Let your basic vanilla muffins cool in the tin for 5 minutes, then cool on a wire rack for at least another 5 minutes before serving. Enjoy!
Any leftover muffins should be stored in an air-tight container and should keep well for roughly 3-5 days. If you prefer to freeze them, they’ll keep for up to 3 months.