My go-to easy Vanilla Muffins recipe will give you soft and fluffy muffins that look and taste like they came from a bakery!
This is the recipe I use as my perfect base muffin recipe from which all of my other muffin recipes have evolved. When I'm on to a good thing I stick to it!
It occurred to me that I have shared other muffin recipes with different flavours like raspberry and white chocolate or blueberries (both super good!) but you might just want to make plain vanilla muffins!
This vanilla muffin recipe makes light and airy muffins that are full of those lovely holes that a good muffin should have PLUS they will stay moist for up to 5 days with no need to keep them in the refrigerator.
Table of Contents
Why you will love these vanilla muffins
- Soft and fluffy vanilla muffins that stay moist.
- A great easy muffin recipe to make your own additions to.
What you need to make this recipe
*Please see the recipe card below for exact quantities and detailed instructions
- self-raising (self-rising) flour - see my Top tips section below to make your own at home
- raw (golden) caster sugar
- salted butter - can be substituted with unsalted butter with an added pinch of salt
- buttermilk - see my Top tips section for substitutes
- an egg
- vanilla extract
- vegetable oil
*Please see the recipe card below for exact quantities and detailed instructions
How to make vanilla muffins
- In a jug or small bowl, combine buttermilk, vegetable oil, butter (melted), vanilla and a lightly beaten egg.
- Stir to combine (the mixture will look curdled - that's normal) and set aside.
- Add flour and raw caster sugar to a bowl and whisk to combine.
- Then add the wet ingredients to the dry ingredients and fold gently to incorporate - don't overmix!
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- Line a 12-hole muffin tin with cupcake liners.
- Divide the batter evenly between each hole and bake.
Top tips for the best result
- What kind of vanilla to use? I have used vanilla extract for this recipe, but vanilla quality can vary a lot. Essence vs extract and from brand to brand and then there is vanilla bean paste! Use the best you can afford, and the only real difference in using the paste is you will get vanilla flavour as well as little specs of vanilla bean in the batter.
- Need to make your own self-raising flour? Use this ratio: for every cup (150g) of all-purpose flour (plain flour) add 2 teaspoon baking powder and sift together well.
- You can make buttermilk by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled.
- It's really important that you mix this muffin batter as little as possible. The more it's mixed the tougher the texture of your vanilla muffins will be. Use as few strokes as you can and try to make each one count by scraping right along the base of the bowl - I find a silicone or rubber spatula works best.
Variations
- Stir some chocolate chips through the batter.
- Drizzle the cooled muffins with vanilla glaze or cream cheese glaze.
Storage
These vanilla muffins will keep in an airtight container at room temperature for up to 5 days.
They are suitable to freeze.
Frequently asked questions
They become tough and rubbery.
Light, moist and airy with a tender crumb.
Other recipes you may enjoy
Lemon Curd Cookies - rich, buttery shortbread cookies with a zesty addition of lemon curd in the center with an optional dusting of powdered sugar.
Choc Chip Mug Cake - a single serve cake bursting with vanilla cake with chocolate chips that you can quickly whip up in the microwave.
Apple Sour Cream Slice - a classic buttery base, with a layer of apples then topped with sour cream and dusted with cinnamon sugar.
📖 Recipe
Vanilla Muffins
Ingredients
- 375 g self-raising (self-rising) flour see my notes for a substitution
- 220 g raw caster sugar
- 250 ml buttermilk see my notes for a substitution
- 60 g salted butter melted
- 1 egg
- 3 teaspoon vanilla extract
- 4 tablespoon vegetable oil
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- In a jug or small bowl, combine buttermilk, vegetable oil, vanilla, melted butter and beaten egg then whisk to combine and set aside (the mixture will look curdled, that's normal).250 ml buttermilk60 g salted butter1 egg4 tablespoon vegetable oil3 teaspoon vanilla extract
- In a large bowl place self-raising flour and raw caster sugar and whisk together to combine.375 g self-raising (self-rising) flour220 g raw caster sugar
- Add the buttermilk mixture to the flour mixture then fold gently until it's just incorporated - it's important not to overmix.
- Line a 12-hole muffin pan with muffin cases then divide the muffin batter evenly between each hole.
- Bake for 20 - 25 minutes or until a skewer or toothpick inserted into the centre of a muffin comes out clean.
- Remove the muffins from the pan and place on a wire rack to cool.
Notes
- What kind of vanilla to use? I have used vanilla extract for this recipe, but vanilla quality can vary a lot. Essence vs extract and from brand to brand and then there is vanilla bean paste! Use the best you can afford, and the only real difference in using the paste is you will get the little vanilla specs in the batter.
- Need to make your own self-raising flour? Use this ratio: for every cup (150g) of all-purpose flour (plain flour) add 2 teaspoon baking powder and sift together well.
- You can make buttermilk by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled.
- It's really important that you mix this batter as little as possible. The more it's mixed the tougher they will be. Use as few strokes as you can and try to make each one count by scraping right along the base of the bowl - I find a large silicone or rubber spatula works best.
Want to save this recipe?
Email yourself a link to this page and come back later.
Hi thank you so much for the best recipe I tried this recipe is the best is so delicious, fluffy
Thanks so much!
The best vanilla muffin recipe i have come across to date!! I love love love how fluffy and moist they are.
Thanks Nadine!
Can we include the raw castor sugar together with the buttermilk mixture?
These were simple to make and the kids were happy to eat them all. Thanks
My pleasure, Bobbi - glad they enjoyed them!