The first time I made these vanilla muffins, I used a new silicone tray. I greased it with butter to ensure they wouldn't stick, although I've noticed that after a few uses, it's no longer necessary. The muffins come out airy with a subtle vanilla flavor, and the batter is not complicated. I make them quickly when I crave something sweet that doesn't take too much time.
Quick Info
Total Time: About 35-40 minutes
Preparation Time: 10-15 minutes
Baking Time: 20-25 minutes (depending on the oven)
Servings: 12 small muffins or 8-9 larger ones
Difficulty: Easy
Recipe Type: Quick dessert, classic homemade muffins
Ingredients
130 g soft butter (I melt it but let it cool a bit)
130 g sugar
2 eggs
130 g flour
1 packet baking powder
2-3 tablespoons milk
1 vanilla essence
Preparation Method
1. Place the butter in a bowl and melt it gently in the microwave or on a double boiler, just until it's liquid, not hot. Add the sugar and mix until it becomes a light cream.
2. Beat the eggs separately with a fork to mix them. Pour them over the butter and sugar mixture and continue mixing until well combined.
3. Start adding the flour gradually, one tablespoon at a time, mixing after each addition. At first, it seems hard to combine, but after the second or third tablespoon, the mixture becomes denser. If using a mixer, it goes faster. If not, a wooden spoon makes it quite easy.
4. Mix the baking powder separately with 2-3 tablespoons of flour, then add it to the batter. This helps it distribute more evenly and avoids bitter lumps.
5. Pour in the milk (2-3 tablespoons, to taste) and the vanilla essence. Mix for another 2-3 minutes to aerate the mixture and make it fluffy.
6. If using new silicone or metal molds, grease them with a little soft butter. With paper ones, there's no need for anything.
7. Fill the molds about three-quarters full, as the batter rises quite a bit. If I add too much, it will overflow while baking.
8. Place the tray in the preheated oven (180°C, normal setting) and bake until golden brown and they pass the toothpick test. For me, it takes about 20-25 minutes, but I always check after 20 minutes.
9. If I want a glaze, I melt some chocolate with a tablespoon of butter over steam, then spread it over the cooled muffins and add decorative sprinkles. Most often, I serve them plain.
Why I make this recipe often
They are quick, don't make much mess, and the ingredients are always on hand. The muffins stay soft the next day and don't dry out easily. They are quite versatile: good plain, with glaze, or with any topping I have at home.
Tips and Variations
Tips
Don't let the butter get too hot when mixing with the sugar and eggs, so you don't 'cook' the eggs.
If you have a mixer, the batter is ready in 5-6 minutes.
Fill the molds only three-quarters; the batter really rises.
Substitutes
Butter can be replaced with margarine, but the texture will be slightly different.
Milk also works if it's plant-based, like almond milk.
If you don't have vanilla essence, vanilla sugar works too, but add it at the beginning with the sugar.
Variations
You can add grated lemon or orange zest to the batter for flavor.
If you add a few chocolate chips or raisins, the muffins will have a completely different taste.
Instead of glaze, you can dust with sugar after they have cooled.
Serving Ideas
They are good plain, for breakfast or with coffee.
With glaze and sprinkles, you can serve them to kids at parties or in lunch boxes.
Lightly warmed, they go well with a spoonful of yogurt or sweet cream.
Frequently Asked Questions
1. Can I double the quantity for a larger tray?
Yes, you can double or even triple the ingredients, just be sure to use a large bowl and mix well at the end.
2. What do I do if I don't have a mixer?
You can mix manually with a sturdy spoon or whisk. There's no need to insist too much, just enough to combine well and avoid lumps.
3. Can the muffins be frozen?
Yes, they can be frozen without problems, preferably without glaze. When you want to eat them, let them come to room temperature or warm them slightly in the oven or microwave.
4. What do I do if I don't have silicone molds?
You can use paper muffin cups or the classic muffin tray, well greased with butter and dusted with a little flour.
5. Can I add fruit to the batter?
Yes, but not in large amounts, otherwise they become too wet. A few blueberries, pieces of apple, or pitted sour cherries work well.
Nutritional Values
Estimate for one muffin (out of 12):
Calories: ~170 kcal
Protein: 2.5 g
Fat: 8.5 g
Carbohydrates: 21 g
The values are approximate and depend on how big the muffins turn out and the exact ingredients. The glaze or sprinkles add a few extra calories.
Storage and Reheating
The muffins keep well for 2-3 days at room temperature, in a box or under a clean towel. If you want to keep them longer, it's better to freeze them. To reheat, put them in the microwave for 10-15 seconds or in a warm oven for 2-3 minutes. They can also be eaten cold, they don't dry out too quickly.
Quick Info
Total Time: About 35-40 minutes
Preparation Time: 10-15 minutes
Baking Time: 20-25 minutes (depending on the oven)
Servings: 12 small muffins or 8-9 larger ones
Difficulty: Easy
Recipe Type: Quick dessert, classic homemade muffins
Ingredients
130 g soft butter (I melt it but let it cool a bit)
130 g sugar
2 eggs
130 g flour
1 packet baking powder
2-3 tablespoons milk
1 vanilla essence
Preparation Method
1. Place the butter in a bowl and melt it gently in the microwave or on a double boiler, just until it's liquid, not hot. Add the sugar and mix until it becomes a light cream.
2. Beat the eggs separately with a fork to mix them. Pour them over the butter and sugar mixture and continue mixing until well combined.
3. Start adding the flour gradually, one tablespoon at a time, mixing after each addition. At first, it seems hard to combine, but after the second or third tablespoon, the mixture becomes denser. If using a mixer, it goes faster. If not, a wooden spoon makes it quite easy.
4. Mix the baking powder separately with 2-3 tablespoons of flour, then add it to the batter. This helps it distribute more evenly and avoids bitter lumps.
5. Pour in the milk (2-3 tablespoons, to taste) and the vanilla essence. Mix for another 2-3 minutes to aerate the mixture and make it fluffy.
6. If using new silicone or metal molds, grease them with a little soft butter. With paper ones, there's no need for anything.
7. Fill the molds about three-quarters full, as the batter rises quite a bit. If I add too much, it will overflow while baking.
8. Place the tray in the preheated oven (180°C, normal setting) and bake until golden brown and they pass the toothpick test. For me, it takes about 20-25 minutes, but I always check after 20 minutes.
9. If I want a glaze, I melt some chocolate with a tablespoon of butter over steam, then spread it over the cooled muffins and add decorative sprinkles. Most often, I serve them plain.
Why I make this recipe often
They are quick, don't make much mess, and the ingredients are always on hand. The muffins stay soft the next day and don't dry out easily. They are quite versatile: good plain, with glaze, or with any topping I have at home.
Tips and Variations
Tips
Don't let the butter get too hot when mixing with the sugar and eggs, so you don't 'cook' the eggs.
If you have a mixer, the batter is ready in 5-6 minutes.
Fill the molds only three-quarters; the batter really rises.
Substitutes
Butter can be replaced with margarine, but the texture will be slightly different.
Milk also works if it's plant-based, like almond milk.
If you don't have vanilla essence, vanilla sugar works too, but add it at the beginning with the sugar.
Variations
You can add grated lemon or orange zest to the batter for flavor.
If you add a few chocolate chips or raisins, the muffins will have a completely different taste.
Instead of glaze, you can dust with sugar after they have cooled.
Serving Ideas
They are good plain, for breakfast or with coffee.
With glaze and sprinkles, you can serve them to kids at parties or in lunch boxes.
Lightly warmed, they go well with a spoonful of yogurt or sweet cream.
Frequently Asked Questions
1. Can I double the quantity for a larger tray?
Yes, you can double or even triple the ingredients, just be sure to use a large bowl and mix well at the end.
2. What do I do if I don't have a mixer?
You can mix manually with a sturdy spoon or whisk. There's no need to insist too much, just enough to combine well and avoid lumps.
3. Can the muffins be frozen?
Yes, they can be frozen without problems, preferably without glaze. When you want to eat them, let them come to room temperature or warm them slightly in the oven or microwave.
4. What do I do if I don't have silicone molds?
You can use paper muffin cups or the classic muffin tray, well greased with butter and dusted with a little flour.
5. Can I add fruit to the batter?
Yes, but not in large amounts, otherwise they become too wet. A few blueberries, pieces of apple, or pitted sour cherries work well.
Nutritional Values
Estimate for one muffin (out of 12):
Calories: ~170 kcal
Protein: 2.5 g
Fat: 8.5 g
Carbohydrates: 21 g
The values are approximate and depend on how big the muffins turn out and the exact ingredients. The glaze or sprinkles add a few extra calories.
Storage and Reheating
The muffins keep well for 2-3 days at room temperature, in a box or under a clean towel. If you want to keep them longer, it's better to freeze them. To reheat, put them in the microwave for 10-15 seconds or in a warm oven for 2-3 minutes. They can also be eaten cold, they don't dry out too quickly.