With fluffy texture, the yummiest vanilla flavor, and an easy method, these Vanilla Muffins are so delicious. They are like little bites of vanilla cake with the added bonus of balanced ingredients!
Truly, I never expected my kids to love “plain” muffins, but they adore these. Yes, this mini muffin recipe tastes like cake, but they also are filling enough so we are satisfied until the next eating opportunity—and are so easy to make.
Quick Look: Vanilla Muffins
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 12
- Flavor Profile: Bright vanilla flavor with tender cake texture
- Difficulty: Easy, perfect for everyday snacks and meal prep
- Why to Make: It’s a quick way to make vanilla muffins at home with less sweetener
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Table of Contents
These are similar to my Mini Chocolate Chip Muffins and Mini Blueberry Muffins, just without the add-ins. You can enhance the vanilla flavor with a little vanilla bean paste, but regular vanilla extract does the trick, too. I usually leave these plain on top, but you could always drizzle with Lemon Glaze or even a little Chocolate Magic Shell if you wanted to make them extra special.
Why This Recipe Works
With an easy one-bowl method, accessible ingredients, and lower added sugars, these Vanilla Muffins are a favorite homemade snack to make in less than 20 minutes.
We love these as a preschool snack, an afternoon snack, and as an easy toddler breakfast.
Ingredients You Need
Here’s a look at what you need to have on hand to make Vanilla Muffins.
- All-purpose flour: This type of flour keeps the muffins light and airy.
- Baking powder and baking soda: Using a combo of these ingredients ensures the muffins rise nicely and bake through properly. Make sure both are fresh and active.
- Plain yogurt: I use plain regular yogurt in this recipe. (You can swap in Greek yogurt but you will want to add a splash of milk to ensure the batter isn’t too thick.)
- Eggs: I use large eggs so plan to use that same size so the wet and dry ingredient ratios are correct.
- Unsalted butter: We add melted and slightly cooled butter to this muffin recipe for richness and to add tenderness to the crumb.
- Maple syrup: This adds just enough sweetness to the vanilla muffins.
- Vanilla extract and vanilla bean paste: You can use both or just the extract here to add plenty of vanilla flavor.
TIP: For the substitutions to make these gluten-free, dairy-free, and egg-free, look at the Notes at the end of the recipe.
How to Make Vanilla Muffins
Here’s a preview of how to make Vanilla Muffins so you know what to expect from the process. Scroll down to the end of this post for the full info, including the times and amounts.
Step 1. Whisk together the wet ingredients in a medium bowl.
Step 2. Add the dry ingredients and gently mix to combine the batter.
Step 3. Divide into a greased muffin pan.
Step 4. Bake until lightly golden brown around the edges, then transfer to a wire rack to let cool.
Vanilla Muffin FAQs
Of course, feel free to add 1/4-⅓ cup mini chocolate chips to the large bowl of batter before portioning them into the muffin pan to bake.
You can serve them on their own or add simple sides like a banana, sliced strawberries, other berries, or sliced fruit like apples.
The muffins do not have as much fat as a typical cupcake recipe so they will stick to paper liners unless you lightly spray the liners with nonstick spray.
How to Store
Store in an airtight container at room temperature for 3 days or longer in the fridge or freezer. You can thaw muffins from frozen at room temperature or for about 15 seconds in the microwave.
Best Tips for Success
- I like to use maple syrup here for light sweetness but know you can use honey for kids over age 1 or the same amount of sugar with a splash of milk.
- I prefer to use plain yogurt made with whole milk so the muffins are extra satisfying.
- Swap in sour cream for the yogurt if you prefer.
- For other variations on this recipe, try my Yogurt Muffins, Lemon Yogurt Muffins, Birthday Cake Muffins, and Blueberry Yogurt Muffins.
More Muffins for Kids
I’d love to hear your feedback on this recipe if you try it, so please comment below!
Favorite Vanilla Muffins
Ingredients
- 1 cup whole-milk plain yogurt
- ⅓ cup maple syrup
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1 tablespoon vanilla bean paste (optional for enhanced flavor)
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F. Coat a 24 cup mini muffin pan or 12 cup standard size muffin pan with nonstick spray.
- In a large bowl, stir together the yogurt, maple syrup, butter, eggs, and vanilla extract. Add the vanilla bean paste, if using.
- Add the flour, baking powder, baking soda, and salt.
- Gently stir to combine.
- Divide the batter among the prepared pan, using 1½ tablespoons for each mini muffin or ¼ cup for each standard-size muffin.
- Bake for 10-12 minutes for mini muffins or 14-16 minutes for standard size muffins—or until lightly golden brown and a cake tester inserted into the center of a muffin comes out clean.
- Run a knife around the edges of the muffins to loosen from the pan and carefully turn out onto a wire rack. Let cool completely.
Equipment
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.
- You can also freeze muffins in a zip-tight bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the all-purpose flour.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup and add ¼ cup milk. Use 1 teaspoon baking soda. Proceed with the recipe. These muffins are typically flatter on the tops.
- Dairy-free: Omit the yogurt. Use ¾ cup dairy-free milk. Use vegan butter. Proceed with the recipe.
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