There are days when you just want to make a basic dessert that’s simple but still delicious. These vanilla muffins are just that: a simple recipe with no unusual ingredients, but with that classic, comforting flavor that never fails. They’re soft, fluffy, and have that vanilla aroma that always makes the house smell like a freshly opened bakery.
There are no secrets, and they don’t use anything you don’t already have at home. They have no toppings, no fillings, no decorations. They are simple muffins, the kind that let the vanilla take center stage. The kind you might find in a bakery display case, fresh out of the oven, with a golden brown and slightly crispy top. And that’s exactly why they’re so popular, because they don’t need anything else to be delicious.
The best part is that you don’t need to be an expert or have a thousand utensils. It’s one of those recipes you can make on any afternoon, with what you already have at home. The dough takes just a few minutes to prepare, and in less than an hour, they’re ready. Ideal for sharing with the family, taking to work, or simply treating yourself without too much fuss. Plus, if you store them properly, they’ll stay soft for several days.
Sometimes, simple is just what we need, and these vanilla muffins taste just like that: easy, warm, and always satisfying. It’s one of those recipes that you know you’ll make again and again.
Now, an important detail here is: you can use vanilla extract, but it’s even better if you use natural vanilla paste, that is, from a vanilla bean. The flavor if you use this is incredible, and there’s no comparison. You have to try it.
If you like this recipe, you have to check out our chocolate chip muffins. You’ll fall in love with them.
Preheat the oven to 200°C. Line a 12-cup muffin tin with muffin cups. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Mix with a spoon and set aside until needed.
In a large bowl, add the vegetable oil, eggs, and sugar. Beat with an electric mixer or whisk for 2 minutes until the mixture is lighter and fluffier.
Add the buttermilk and vanilla paste or extract and beat for 1 more minute until everything is perfectly combined.
Finally, add the flour mixture in two batches, beating for 10 seconds after each addition to obtain a smooth mixture without lumps. Cover the bowl with a kitchen towel and let the mixture rest at room temperature for 20 minutes.
After this time, carefully pour the mixture into the 12 muffin cups, filling each one to 3/4 of its capacity. Sprinkle each muffin with a little sugar on top.
Bake the muffins at 400°F for approximately 16-18 minutes or until they are lightly browned and a wooden toothpick inserted into the center comes out clean.
Remove the muffins from the oven, let them cool for at least 10 minutes, and then decorate them with powdered sugar if desired. They can be served warm or at room temperature.
We created this blog as a way to save all the recipes we make at home. We started making mostly desserts a long time ago as a hobbie. It soon turned into something else.
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