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Vanilla Muffins Recipe

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4 from 13 reviews

Delight in these bakery-style vanilla muffins that are perfectly moist, fluffy, and bursting with rich vanilla flavor. Crafted with simple ingredients like all-purpose flour, butter, and a touch of vanilla bean paste, these muffins are an ideal treat for breakfast or a sweet snack. The batter is rested before baking to achieve a tender crumb and a light texture, resulting in muffins that are soft inside with a lightly golden crust.

Ingredients

Dry Ingredients

  • 2 cups (240 g) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup (113 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon (15 ml) vanilla bean paste
  • ½ cup (120 g) sour cream, room temperature
  • ½ cup (120 ml) milk, room temperature

Instructions

  1. Whisk Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to ensure proper leavening and seasoning throughout the muffins.
  2. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter and granulated sugar on medium speed for 2 to 3 minutes until the mixture becomes light and fluffy, which helps incorporate air for a tender muffin texture.
  3. Add Eggs and Vanilla: Lower the mixer speed and gradually add the eggs one at a time along with the vanilla bean paste, mixing until well combined. Scrape the bottom and sides of the bowl as needed to ensure even mixing.
  4. Alternate Adding Wet and Dry Ingredients: With the mixer on low speed, begin alternating additions of the dry ingredient mixture with the sour cream and milk in the following order: dry ingredients, sour cream, dry ingredients, milk, and finally dry ingredients again. Mix just until combined to avoid overmixing, which can make the muffins tough.
  5. Rest the Batter: Cover the muffin batter and let it rest at room temperature for 30 minutes, or refrigerate for longer storage. This resting period allows the ingredients to hydrate properly, leading to bakery-style muffin texture and flavor.
  6. Prepare and Fill Muffin Pans: While the batter rests, preheat the oven to 375°F (190°C). Line two 12-cup muffin pans with cupcake liners. For a bakery-style look, alternate filled and unfilled muffin wells. Use a 3-tablespoon cookie scoop to portion the batter into the muffin liners. Optionally, sprinkle the tops with granulated sugar for added sweetness and texture.
  7. Bake Muffins: Bake at 375°F (190°C) for 16 to 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, or when the muffins spring back gently to the touch, indicating doneness.
  8. Cool Muffins: Let the muffins cool in the pan for 5 to 10 minutes. Then carefully transfer them to a wire rack to cool completely to room temperature before serving, ensuring the best texture and flavor.

Notes

  • Resting the batter is key to achieving moist, tender muffins similar to those from a bakery.
  • Do not overmix the batter once the wet and dry ingredients are combined to prevent dense muffins.
  • Room temperature ingredients help the batter combine smoothly and ensure even baking.
  • Alternating filled and unfilled muffin cups helps heat circulate for even baking, mimicking professional bakery techniques.
  • You can substitute sour cream with Greek yogurt if desired for a slight tang.
  • Sprinkling granulated sugar on top before baking adds a delightful crackly texture.

Find it online: https://recipeplenty.com/vanilla-muffins-recipe/