Preheat your oven to 400°F (200°C).

Line a 12-cup muffin pan with paper liners or lightly grease each cup.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Salt

Set aside.

Step 3: Mix the Wet Ingredients

In another bowl, whisk together:

• Sugar
• Eggs
• Melted butter
• Milk
• Vanilla extract
• Sour cream or Greek yogurt (if using)

Whisk until smooth and creamy.

Step 4: Make the Batter

Pour the wet ingredients into the dry ingredients.

Using a spatula, gently fold everything together until just combined.

Do not overmix—a few small lumps are perfectly fine and help keep the muffins light and tender.

If using chocolate chips, blueberries, or nuts, gently fold them in now.

Step 5: Fill the Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

For taller, bakery-style domes, fill the cups almost to the top.

Step 6: Bake

Bake for 5 minutes at 400°F (200°C).

Without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for 15–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Step 7: Cool

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 8: Serve

Enjoy warm or at room temperature with:

• Butter
• Jam
• Honey
• Cream cheese
• Peanut butter
• Fresh fruit

They’re also delicious with coffee, tea, or a glass of milk.

Tips for Perfect Muffins

• Use room-temperature eggs and milk for a smoother batter.
• Avoid overmixing to keep the muffins soft and fluffy.
• Starting with a higher oven temperature helps create tall, golden muffin tops.
• Add coarse sugar on top before baking for a lightly crunchy finish.
• Let the muffins cool slightly before serving to allow the crumb to set.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep for up to 1 week.
• Freezer: Freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.

Nutrition (Per Muffin, Approximate)

• Calories: 240
• Protein: 4g
• Carbohydrates: 31g
• Fat: 11g
• Saturated Fat: 6g
• Sugar: 14g
• Sodium: 180mg

These classic golden vanilla muffins are soft, buttery, and wonderfully fluffy with perfectly domed tops. Enjoy them as they are or customize them with your favorite mix-ins for a homemade treat everyone will love.