Vanilla Muffins

Breakfast

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup butter, melted
  • 1 tbsp vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Line a 12-cup muffin tray with paper liners or lightly grease it.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix well.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
  6. Fill each muffin cup about 2/3 to 3/4 full with batter.
  7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let the muffins cool in the pan for 5 minutes.
  9. Transfer to a wire rack and cool completely before serving.

 

 

 

 

Optional Add-ins

  • 1/2 cup chocolate chips
  • 1/2 cup blueberries
  • 1 tsp cinnamon
  • A sprinkle of coarse sugar on top before baking

Yield: 12 muffins
Prep Time: 10 minutes
Bake Time: 18–20 minutes
Total Time: About 30 minutes (the image’s “20 minutes” likely refers mainly to baking time).

Vanilla Muffins – FAQ

Q1: Can I use oil instead of butter?
Yes. Replace 1/2 cup melted butter with 1/2 cup vegetable oil for softer muffins.

Q2: Why are my muffins dense?
Overmixing the batter can make muffins dense and tough. Mix only until the ingredients are combined.

Q3: Can I make these muffins without eggs?
Yes. Replace each egg with:

  • 1/4 cup unsweetened applesauce, or
  • 1 tbsp ground flaxseed + 3 tbsp water

Q4: How do I know when the muffins are done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, they’re ready.

Q5: Can I add chocolate chips or fruit?
Absolutely. Add about 1/2–1 cup of:

  • Chocolate chips
  • Blueberries
  • Strawberries
  • Raisins

Q6: How should I store the muffins?
Keep them in an airtight container at room temperature for up to 3 days.

Q7: Can I freeze them?
Yes. Let them cool completely, then freeze in a sealed bag for up to 3 months.

Q8: Can I reduce the sugar?
Yes. You can use 1/2 cup sugar instead of 3/4 cup for a less sweet muffin.

Q9: Why did my muffins sink in the middle?
Possible reasons:

  • Oven temperature too low
  • Opening the oven door too early
  • Too much liquid in the batter

Q10: Can I make mini muffins?
Yes. Bake mini muffins at 375°F (190°C) for about 10–12 minutes.

Nutrition (Approx. per muffin)

  • Calories: 180–220
  • Carbohydrates: 25–30g
  • Protein: 3–4g
  • Fat: 7–9g

Tip: For bakery-style muffins, fill the muffin cups almost to the top and sprinkle a little sugar on top before baking. 🍪🧁

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