Vanilla Muffins
Soft vanilla muffins are richly flavored with vanilla bean paste for a fresh, bright flavor. They're great for breakfast, brunch, a dessert, or a sweet snack.
Servings: 18 muffins
Ingredients
- 2 Cups all purpose flour
- 1 Tablespoon baking powder
- ½ Teaspoon baking soda
- ½ Teaspoon salt
- ½ Cup salted butter melted
- 1 Cup granulated sugar
- 3 eggs
- ¾ Cup sour cream
- 1 Tablespoon vanilla bean paste
- ¾ Cup milk
- 3 Tablespoons granulated sugar for topping before baking (optional)
Instructions
- Preheat the oven to 350 degrees F.
- Line a muffin pan with cupcake liners.
- In a mixing bowl, whisk the flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, mix the butter and granulated sugar using a hand mixer until all combined.
- Add the eggs, one at a time, mixing well in between each one.
- Add the sour cream and mix until incorporated in the mixture.
- Add in the vanilla bean paste. Mix well.
- Add the dry mixture to the wet mixture alternating with the milk.
- Mix until you have a thick batter.
- Use a large cookie scoop (3 tablespoons) scoop the batter into the prepared muffin pan.
- Optional: Sprinkle ½ teaspoon of the remaining sugar on each unbaked muffin.
- Bake for 18 to 20 minutes.
- Allow the baked muffins to cool off for 2 to 3 minutes before transferring them to a cooling rack to cool completely.
Notes
Ideal mixing: Undermixing can result in flat muffins while overmixing leads to coarse-textured muffins with big holes in. Ideally, just combine the ingredients until the batter is thick and everything is combined.
Serving ideas: You can sift a little powdered sugar on top or add maple syrup or fresh berries just before serving these vanilla muffins.
Best vanilla: It's always worth using the best quality vanilla in vanilla flavored baked goods. Vanilla bean paste is exceptional for a fresh, vibrant flavor. You can also use vanilla beans or extract in this recipe.
Crunchy topping: I love adding large sugar crystals on top. The large ones don't dissolve. Instead they keep their crunch which adds a nice texture to contrast with the softness of the muffins.
Nutrition
Calories: 185kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 224mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 273IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1mg
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