Very Vanilla Muffins Recipe - Food.com (2024)

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photo by coconutcream

Reviews

1. Incredible! Light, fluffy, flavorful! I added a thawed frozen banana. So good!

   Shari Kiyo

2. My kids and husband loved these. I used a 5 oz cup of vanilla greek yogurt, because that is what I had. So I also added about a third cup of milk to make up for the missing three ounces and thickness of greek yogurt. Maybe this was the best thing because our muffins came out fluffy and smelling so vanilla-y delicious. I also took them out at 18 minutes.

   Rebekkah I.

3. Love these muffins! They are dense but in a good way and are nice and moist on the inside! I added cinnamon to the recipe and they turned out amazing very pleased with my choice!

   Bethany P.

4. I liked this recipe; simple quick bread recipe that wasn't overly sweet. I had used it as a base recipe and added a ripe banana, frozen blueberries, and chocolate chip. Did a minor adjustment by using 3/3 butter and vegetable oil, I was making this to put into my JK daughter's lunch box. This recipe yielded 24x2oz muffins and 2x5oz muffins. It was a little dense though so I might play around with the levelers for future batches.

   Matthew W.

5. Pretty dense, but a nice muffin overall. I doubled the vanilla and sprinkled chocolate chips on top before baking. I evenly spread out the batter instead of filling them to the top and it made 12 muffins when I filled each muffin tin about 60-75% full. They were done in about 14 minutes. If you fill them up to the top, you'll get less muffins, but they would probably take the full 20 minute baking time. I recommend putting the sugar for the topping in a ziploc bag and adding a drop of vanilla to make vanilla-flavored sugar and to give it an even better aroma. Large-crystal sugar works best for the topping [but use regular for the batter].

   BrunetteBarista

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Tweaks

1. Pretty dense, but a nice muffin overall. I doubled the vanilla and sprinkled chocolate chips on top before baking. I evenly spread out the batter instead of filling them to the top and it made 12 muffins when I filled each muffin tin about 60-75% full. They were done in about 14 minutes. If you fill them up to the top, you'll get less muffins, but they would probably take the full 20 minute baking time. I recommend putting the sugar for the topping in a ziploc bag and adding a drop of vanilla to make vanilla-flavored sugar and to give it an even better aroma. Large-crystal sugar works best for the topping [but use regular for the batter].

   BrunetteBarista

2. Excellent muffins! Will definitely make again. I used margarine instead of butter and they still turned out great. I will admit I used a little more than 1/2 cup of sugar but I shouldn't have... just a bit too sweet. Will use only 1/2 next time.

   Sandra Anne

3. These are yummy muffins, but a little too sweet, and I didn't even sprinkle the extra sugar on top. Next time I make these I will probably use only 1/4 to 1/3 cup sugar. They are very light & fluffy, they seem more like a cupcake than a muffin (which is not necessarily bad). I made mini muffins with this recipe and ended up with 36 of them. I used extra-light olive oil instead of butter, as that is what I had on hand. Oh, and my gerbil (who has tooth problems and so I cook for her) loved them too. Thanks for the recipe, will use it often.

   emily hauer

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