Favorite Vanilla Muffins

Mini vanilla muffins cooling on a wire rack.

No ratings yet

With fluffy texture, the yummiest vanilla flavor, and an easy method, these Vanilla Muffins are so delicious. You can make them as mini muffins or full-size standard muffins. (See the Notes for the storage info, too.)

Prep Time10

Cook Time12

Total Time22

Course: Breakfast

Cuisine: American

Servings: (Makes 24 mini muffins or 12 standard muffins)

Calories: 145kcal

Author: Amy Palanjian

Equipment

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

US Customary - Metric

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 1/4 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.

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 3/4 cup and add 1/4 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 3/4 cup dairy-free milk. Use vegan butter. Proceed with the recipe.

Nutrition