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Very Vanilla Muffins

very vanilla muffins
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Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon vanilla bean paste (optional)
  • Turbinado sugar for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
  3. In a separate bowl, thoroughly mix melted butter, eggs, milk, and vanilla extract (and vanilla bean paste if using).
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula just until combined. Do not overmix; batter should be slightly lumpy.
  5. Use an ice cream scoop or 1/4 cup measure to fill muffin cups about three-quarters full.
  6. Optionally sprinkle tops with turbinado sugar for a crunchy finish.
  7. Bake for 18-20 minutes until golden and a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For bakery-style domed tops, start baking at 425°F for 5 minutes, then reduce to 350°F for the remaining time without opening the oven door.
  • For extra vanilla flavor, use both extract and vanilla bean paste or fresh vanilla bean seeds.
  • Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

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