These are the best vanilla muffins ever. Sweet, soft, and buttery with just the right amount of texture in the crust. They're perfect for everything from a quick breakfast to after-school snacks! Sprinkle with a little powdered sugar to make them extra pretty for Mother's Day or Baby showers.
2tablespoonsgranulated sugar optional - for sprinkling on top
Instructions
In a large mixing bowl mix the butter and sugar with an electric mixer until combined.
Add eggs, one at a time, mixing well in between each.
Add the vanilla extract and sour cream. Mix well.
Add the milk and mix until the milk is incorporated.
Add the flour in 3 increments, incorporating the flour before adding the next one.
Add the baking powder, baking soda, and salt with the last batch of flour.
Cover the bowl with plastic wrap. Set aside for 30 minutes.
Preheat the oven to 425 degrees F.
Line a cupcake pan with liners.
Using a large cookie scoop (3 tablespoons) fill the cupcake to ¾ full.
Cook in the preheated oven for 5 minutes at 425 degrees F.
Reduce the heat to 350 degrees F and cook for an additional 9 to 11 minutes or until a toothpick comes out clean when inserted in the middle. The temperature in the center will be 190° - 200℉ when an instant-read thermometer is inserted in the middle.
Cool off in the pan for 2 to 3 minutes.
Transfer to a cooling rack and cool completely.
Notes
Storage: Cool completely. Muffins can be kept in an airtight container or covered with plastic wrap for up to 3 days at room temperature. To freeze you can put them in a ziploc bag or a freezer container with parchment between the layers. Freeze for up to 3 months. To reheat: Thaw at room temperature and reheat them in the microwave for a few seconds when you're ready to eat.Tips:
Use a cookie scoop or ice cream scoop so each muffin is the same size. They'll bake better.
Use vanilla sugar for even more vanilla flavor.
Be sure to lightly spoon the flour into the measuring cup and level off with the back of a knife.
If using an electric mixer, use low speed. You want the muffin batter lumpy.
Don’t over-mix. The muffins will become dense and tough.
You can ditch the muffin liners, but coat the muffin tin with a good layer of nonstick spray.
Put the batter-filled muffin tins into a preheated oven.
Let cool in the pans or they may deflate a bit.
This will make 12-16 muffins depending on the size of your muffin pans.