Vanilla Muffins

glazed muffin on a small plate with more in the background.

These are the easiest and best bakery style vanilla muffins you can make. Scented with vanilla paste and vanilla yogurt, they are packed with vanilla flavor.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 338kcal

Author: Jessica Fisher

Cost: $2

Equipment

USA muffin pans
parchment muffin papers
large mixing bowl
rubber spatula

Ingredients

1 cup milk
½ cup vanilla yogurt
½ cup neutral oil or melted butter
2 egg
2 teaspoon vanilla paste or vanilla extract
1 batch Mix and Match Muffin Mix

For the icing:

1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla paste

Instructions

Preheat the oven to 375°. Line a 12-cup muffin cups with muffin papers.
In a large mixing bowl combine the milk, butter, eggs, and vanilla. Whisk until well blended.
1 cup milk, ½ cup neutral oil, 2 egg, 2 teaspoon vanilla paste or vanilla extract, ½ cup vanilla yogurt
Add the muffin mix. Fold just until combined.
1 batch Mix and Match Muffin Mix
Divide the batter among the muffin cups. It's okay if the cups overflow.
Bake for 25 to 30 minutes or until a tester comes out clean.
Cool the baked muffins on a wire rack.
While the muffins are cooling, combine the powdered sugar, milk, and vanilla paste in a small bowl. Stir until smooth with a wooden spoon. Drizzle the icing over the muffins. Once set, serve.
1 cup powdered sugar, 1 tablespoon milk, 1 teaspoon vanilla paste

Notes

To make ahead: Baked, cooled, and unfrosted muffins can be stored in a ziptop freezer bag in the freezer.

Nutritional values are approximate and based on 1 muffin.

Muffin Tips:

Allowing muffin batter to rest for a few minutes before baking allows the chemical reaction of the liquids and leavenings to occur. In many recipes, you'll find that the center of the muffin will rise higher after a short rest time.
Too much liquid will make your muffins soggy. Measure your flour precisely so that you have the right ratio of liquid to dry ingredients.
Avoid overmixing muffin batter as that will make for tough muffins. For a tender crumb, fold the wet and dry ingredients just until incorporated with a few dry streaks.
Muffins are baked when they reach an internal temperature of 204 degrees. For best results test them with an instant-read thermometer instead of a toothpick.

Nutrition