These golden vanilla muffins are the epitome of simple, home-baked comfort. Lightly sweet, tender, and perfectly puffed, they’re ideal for breakfast, tea-time, or as a base for creative flavor variations. The image sequence—eggs whisked, milk and oil poured, flour folded in, and finally the golden tray of baked muffins—captures the essence of this recipe: unfussy, reliable, and deeply satisfying. With a soft crumb and a subtle vanilla aroma, these muffins are versatile enough to pair with jams, nut butters, or even a drizzle of honey. Whether you’re a seasoned baker or just starting out, this recipe is a go-to classic that never disappoints.
INGREDIENTS:
Wet Ingredients:
- 2 large eggs
- ¾ cup whole milk
- ½ cup vegetable oil (or melted butter for richer flavor)
- 1 tsp vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Optional Add-ins:
- ½ cup chocolate chips, blueberries, or chopped nuts
- Zest of 1 lemon or orange for a citrus twist
INSTRUCTIONS:
Step 1: Preheat and Prep Preheat your oven to 180°C (350°F). Line a 12-cup muffin tray with paper liners or lightly grease each cup with oil or butter. This ensures easy release and a clean finish.
Step 2: Mix Wet Ingredients In a large mixing bowl, crack the eggs and whisk them until slightly frothy. Pour in the milk and oil, followed by the vanilla extract. Whisk until the mixture is smooth and well combined. This step sets the foundation for a moist, airy texture.
Step 3: Combine Dry Ingredients In a separate bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Sifting helps aerate the flour and ensures even distribution of leavening agents, which contributes to the muffins’ rise and softness.
Step 4: Bring It Together Gradually add the dry ingredients to the wet mixture, stirring gently with a whisk or spatula. Mix just until no streaks of flour remain—overmixing can lead to dense muffins. If using add-ins like chocolate chips or fruit, fold them in at this stage.
Step 5: Fill and Bake Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. This allows room for the muffins to rise without overflowing. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve Remove the tray from the oven and let the muffins cool for 5 minutes before transferring them to a wire rack. Serve warm for the best flavor and texture, or store in an airtight container once fully cooled.
Serving Suggestions & Variations:
- For breakfast: Pair with Greek yogurt and fresh berries.
- For dessert: Top with whipped cream and fruit compote.
- For kids: Add rainbow sprinkles or a swirl of jam in the center before baking.
- For wellness: Use whole wheat flour, coconut sugar, and almond milk for a healthier twist.