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the best vanilla muffin

The BEST Vanilla Muffins

Bernice Baran
Perfectly fluffy and bouncy vanilla muffins with a gorgeous, crispy muffin top and noticeable vanilla flavor. The perfect base muffin recipe to adapt into other flavors.
4.74 from 60 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Muffins
Cuisine American
Servings 12 large muffins
Calories 350 kcal

Equipment

Ingredients
  

  • 2 1/2 cups (300g) all-purpose flour spooned and leveled
  • 1 Tbsp (10g) baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (113g) salted butter melted
  • 1 1/4 cup (250g) granulated sugar
  • 3 large eggs room temperature
  • 3/4 cup (170g) Greek Yogurt
  • 1 Tbsp pure vanilla extract or vanilla bean paste
  • 3/4 cup (6oz) heavy cream room temperature
  • 2-3 Tbsp granulated sugar for topping *optional

Instructions
 

  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
    2 1/2 cups (300g) all-purpose flour, 1 Tbsp (10g) baking powder, 1/2 tsp baking soda, 1/2 tsp salt
  • In a large bowl whisk together the melted butter and sugar until they’re well combined.
    1/2 cup (113g) salted butter, 1 1/4 cup (250g) granulated sugar
  • Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
    3 large eggs
  • Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
    3/4 cup (170g) Greek Yogurt, 1 Tbsp pure vanilla extract
  • Add in the heavy whipping cream and whisk until it’s completely smooth.
    3/4 cup (6oz) heavy cream
  • Add in the dry ingredients and mix just until the last streak of flour is incorporated.
  • Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
  • Preheat the oven to 425F (218C) and line 12 muffins tins.
  • Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.
  • Sprinkle each muffin with 1-2 tsp of granulated sugar for a crispy muffin top and bake for 5 minutes.
    2-3 Tbsp granulated sugar
  • Reduce the oven temperature to 375F (190C) and bake for 8-10 minutes, just until the muffins are golden brown and spring back when you press on the center gently.
  • Remove from the oven and allow to cool for at least 10-20 minutes before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 49gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 84mgSodium: 360mgFiber: 1gSugar: 28g
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