vanilla muffins

These citrusy lemon muffins are light, moist, and topped with a fresh lemon glaze to make theme even more mouthwateringly delicious!

Lemon Muffins

sugar

Unsalted butter (room temperature)

Vanilla extract

lemon

310 g All purpose flour

Baking powder

Salt

240 g Whole milk (room temperature)

Baking soda

White vinegar

lemon juice

120 g Powdered sugar (sifted)

Prepare your muffin tin with muffin liners and pre-heat oven to 175C / 347F (no fan).

In a large bowl, cream room temperature butter and sugar with an electric hand mixer for a few minutes until light and fluffy, then whip in the egg one by one slowly, then the vanilla extract and lemon zest.

After, slowly pour in the oil while continuing to whip the mixture, then in the same way, slowly pour in the room temperature milk and keep whipping the batter.

Sift in the dry ingredients (flour, baking powder, salt) then switch to a rubber spatula and fold the dry ingredients in. Do not overmix at this point.

In a small bowl, mix vinegar with baking soda, it will be super bubbly. Immediately fold the vinegar mixture into the muffin batter just until combined.

Pipe or spoon and muffin batter into the cavities of your muffin tin equally until about 3/4 of each.

Bake the muffins for about 20-22 minutes or until a toothpick inserted comes out clean. Do not overbake the muffins as they can dry out.

Let the muffins come to room temperature before glazing.

To make the glaze, in a small bowl whisk together the powdered sugar and lemon juice.

With the help of a teaspoon or ping bag drizzle the glaze over the muffins then decorate with lemon zest.

Serve the muffins fresh or store them at room temperature for 2-3 days in an air-tight container.

Lemon glaze

The best Vanilla Muffins are moist, delicious &amp; super easy to make from scratch. With ingredients you probably already have at home this is a recipe you can throw together anytime - yummy just as they are and perfect as a base for your favorite cupcake toppings.

Easy Vanilla Muffins

salted butter

eggs (at room temperature)

flour

vanilla vanilla

tsp baking powder

milk (at room temperature)

Start by setting your oven for 400°F (200°C) and place muffin liners in a muffin tin or on a baking sheet.

Place your room temperature butter and your sugar in a large bowl and mix until fluffy and creamy.

Add the eggs and vanilla extract and mix well, until fluffy.

In a separate bowl, mix together flour and baking powder. Then add it to the egg, butter &amp; sugar mixture and mix just enough for everything to be combined.

Add in the milk and mix gently, until just combined.

Using two spoons, scoop your batter into the muffin liners. Don&#39;t fill them more than 3/4 of the way as they will rise.

Bake in the lower part of the oven for 16-20 minutes. Test with a cake tester or tooth pick – it should come out with no or very little cake batter when they are done. Enjoy!

Super yummy!! I'm a 13 year old that loves cooking and this recipe will be saved!! I made them for my family of 6 including me and all my siblings lived them!

if you like the Betty Crocker’s pound cake mix then this recipe will literally make the EXACT muffins with the same taste 😭 love them

These muffins were so good! The vanilla flavour was perfect and they were super moist!

What a great easy recipe! I used coconut sugar and organic unbleached SR flour. Absolutely delicious!

Delicious! I added lemon zest and it was sweet and beautifully zesty. 🥰

Very yummy! My whole family devoured these, making them again this week!

I like to stick with the same people when I make recipes and I think after this one I can definitely trust more recipes here! I would listen when she says everything is room temp.... everything needs to be room temp. I did experience a little bit of curdling/separation because my butter was about a midpoint between soft and a little cool but the muffins still turned out really well! I was a little weary about adding milk last but the results were no different. For anyone curious I made jumbo muffins and this yielded me 8 jumbo muffins. I also added the same amount of almond extract with the vanilla extract and it was delicious!

Incredible! They came out perfect and I put colors on them, my daughter wanted them that way for her birthday.

Thank you!

Best vanilla muffins! My 3 &amp; 6 yr old grandsons are muffin snobs and obsessed with these. How can I give it a delicate orange flavor? Thank you!

Thank you so much Emmeline! I’ll try the minis!!

Thank you, I loved this recipe! Delicious! Light and airy. The recipe definitely works as a cupcake. Have you ever tried them as mini cupcakes/muffins? How long do you think it will take to bake?

Easy and delicious recipe.  I used vanilla extract. Will be making these muffins again.  Thank you. :)

Top 2 vanilla muffins recipes from across the web

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Lemon Muffins

Easy Vanilla Muffins

Top 2 vanilla muffins recipes from across the web

The most viewed vanilla muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Muffins

Easy Vanilla Muffins

The most viewed vanilla muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine