Try This Moist Vanilla Muffin Recipe With Oil
This vanilla muffin recipe is all about achieving that ideal balance between a soft, fluffy texture and a rich vanilla flavor. With straightforward ingredients and easy steps, this recipe is perfect for bakers of all levels. Whether you’re new to baking or a seasoned pro, you’ll love how quickly these muffins come together and how consistently delicious they turn out.
- 2 cups all-purpose flour (spooned and leveled)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups vegetable oil (neutral-flavored, like canola or sunflower)
- 2 large eggs
- 3/4 cups whole milk (room temperature)
- 1 tablespoon vanilla extract (or vanilla bean paste for richer flavor)
- 1/2 cup sour cream
- Coarse sugar (Optional)
- Preheat and Prep
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray to prevent sticking.
- Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This ensures that your muffins will rise evenly and have a balanced flavor.
- Combine Wet Ingredients
In another bowl, whisk together the vegetable oil, eggs, milk, vanilla extract, and sour cream until smooth. The sour cream adds extra moisture, making the muffins wonderfully soft and tender.
- Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixtures together until just combined. Be careful not to overmix; a few lumps in the batter are okay. Overmixing can lead to dense muffins.
- Fill the Muffin Tin
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If you like a little extra sweetness and a bit of crunch, sprinkle the tops with coarse sugar.
- Bake
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps prevent the bottoms from becoming soggy.
- Serve
Enjoy your moist vanilla muffins warm or at room temperature. They’re perfect on their own, but also great with a pat of butter or a drizzle of honey.
- Avoid overfilling the muffins. It can cause the batter to spill over the edges and bake unevenly.
- Ovens can vary, so start checking the muffins a few minutes before the suggested baking time. They should be golden and spring back when lightly touched.
- Feel free to mix in some chocolate chips, berries, or nuts to customize your muffins. Fold them in gently at the end to avoid overmixing.
Have Fun Baking!