If you’re a fan of vanilla, these muffins are a must-try. Not only are they easy to make, but they’re also loaded with cozy vanilla flavor that will leave you feeling comforted and satisfied.
The sugary crumb on top of the muffins adds a delightful crunch and a touch of sweetness that perfectly complements the vanilla flavor.
These muffins are a great option for breakfast, a mid-morning snack, or a dessert, and are sure to satisfy your sweet tooth. You can enjoy them warm out of the oven, or store them in an airtight container for later.
Whether you’re a seasoned baker or new to baking, these vanilla muffins are a delicious treat that will have everyone asking for the recipe.
Why You’ll Love these Vanilla Muffins
The Flavor! Vanilla is a classic flavor that many people enjoy. It’s sweet, comforting, and has a subtle floral aroma.
The Texture! A well-made vanilla muffin can have a light, fluffy texture and a rich, buttery flavor that’s hard to resist.
Any time of day! Vanilla muffins can be enjoyed in many different ways, any time of day. They can be a delicious breakfast treat, a mid-morning snack, or a dessert. They can be served warm or cold, and can be paired with a variety of toppings, from fresh fruit to whipped cream to chocolate chips.
Easy peasy! Muffins are so easy to make. The ingredients are simple to find and it’s a great recipe for beginning bakers or for people who want to whip up a batch of muffins quickly and easily.
Ingredients to Make Vanilla Muffins
I always go for blanched almond flour. It’s is a gluten-free alternative to wheat flour that adds nutty flavor and moisture to baked goods. It is also high in protein, fiber, and healthy fats.
It’s just ground up oats! It’s also gluten-free and adds a slightly nutty flavor and a tender texture to baked goods. It is also high in fiber and nutrients such as iron and zinc.
It’s a leavening agent that helps baked goods fluff up.
It’s a flavor enhancer that helps balance the sweetness and acidity of baked goods.
I use whole milk Greek yogurt, but any plain or vanilla yogurt would do! It adds moisture, tanginess, and a slight acidity to baked goods. It also helps tenderize and lighten the texture of the crumb. A substitution for yogurt could be buttermilk, sour cream, or milk mixed with lemon juice or vinegar.
This will add moisture, fat, and richness to our vanilla muffins. A substitution for milk could be any other type of milk, such as almond milk or soy milk, or water mixed with a small amount of oil or butter.
This is my preferred sticky sweetener because it’s lower in glycemic index than sugar and honey. It adds a mild sweetness to baked goods. A substitution for agave nectar could be honey or maple syrup.
These will provide structure, stability, and moisture to baked goods. They also help bind the ingredients together and promote browning. If you need to, a substitution for eggs could be applesauce, mashed bananas, or a commercial egg replacer.
We’re bumping up the vanilla extract in this recipe to enhance and emphasize the flavor. If you want to step it up, try some vanilla bean paste!
I love using this for sprinkling on top of baked goods before baking because it creates a deliciously sweet and crunchy topping. The sugar crumb really enhances the vanilla flavor of these muffins!
How to Make Vanilla Muffins
To make these delicious vanilla muffins, you’ll need to start by preheating your oven to 375F. There’s nothing worse than forgetting to preheat your oven only to bend over to pop your muffin pan in and bam, you gotta wait. Start it off by preheating!
In a large bowl, whisk together the yogurt, agave, milk, eggs, and vanilla. These ingredients will add moisture, sweetness, and a rich flavor to your muffins.
Once the wet ingredients are combined, add the almond flour, oat flour, baking powder, and salt to the bowl. The combination of blanched almond flour and oat flour creates a delicious, gluten-free muffin that is high in protein, fiber, and healthy fats. Whisk the mixture again until it is fully combined.
Line your muffin pan with parchment paper liners to ensure that the muffins don’t stick to the pan.
I like to use a dry measuring cup or ice cream scooper to scoop the batter into each muffin cup, filling about 3/4 the way up. These muffins don’t rise too much, so don’t be afraid of overfilling.
Sprinkle the tops of the muffins with turbinado sugar to add a sweet, crunchy topping.
Bake the muffins for 15 minutes, until they are golden brown and a toothpick inserted into the center comes out clean. I like to push on the tops of the muffins gently and if the top bounces back, they’re ready!
Allow the muffins to cool for about 5 minutes in the pan before transferring them to a cooling rack. This will help them to set and prevent them from falling apart. Once they have cooled, you can enjoy these delicious and nutritious vanilla muffins!
Variations to Try
Add a cup of chocolate chips to the batter for a classic and delicious variation.
Fold in a cup of fresh or frozen blueberries into the batter for a fruity twist.
Add 2 tablespoons of fresh lemon juice and 1 tablespoon of lemon zest to the batter for a tangy and refreshing flavor.
Mix 1 teaspoon of ground cinnamon into the batter for a warm and cozy taste.
Mix 1/2 cup of coconut sugar, 1/4 cup of blanched almond flour, and 1/4 cup of melted butter until crumbly. Sprinkle the topping over the muffin batter before baking for a crunchy and sweet texture.
Spoon a tablespoon of Nutella on top of each muffin and swirl it gently with a toothpick before baking for a decadent and rich flavor.
Fold in 1 cup of fresh or frozen cranberries into the batter for a tart and festive twist.
Tips for Success
- Don’t overmix the batter: Once you’ve added the dry ingredients to the wet ingredients, mix just until everything is combined. Overmixing can lead to tough and dense muffins.
- Fill the muffin cups properly: Use a dry measuring cup to scoop the batter into each muffin cup, filling about 3/4 the way up. This will allow room for the muffins to rise and will help prevent them from overflowing.
How to Store Leftovers
Short-term (1-2 days): If you’re only storing your muffins for a day or two, the easiest way to do it is to place them in an airtight container or zip-top plastic bag and store them at room temperature. This will help prevent them from drying out or becoming stale. If the muffins have a topping or glaze, you may want to place a sheet of parchment paper between them to prevent sticking.
Medium-term (2-4 days): If you need to store your muffins for a few days, you can store them in the refrigerator. Place them in an airtight container or zip-top plastic bag, but this time put them in the refrigerator. This will help keep them fresh for a few extra days.
Long-term storage (up to 3 months): If you need to store your muffins for longer than a few days, you can freeze them. Place the muffins in an airtight container or freezer bag and freeze them for up to three months. To defrost, simply take them out of the freezer and let them thaw at room temperature for a few hours.
If you decide to put a toppings or glaze on your vanilla muffins, they may not freeze well. It’s best to avoid freezing them if possible.
If you plan to freeze your muffins, be sure to label the container or bag with the date and type of muffin to help you keep track of how long they’ve been stored.
- 1/2 cup plain or vanilla whole milk greek yogurt
- 1/2 cup agave nectar
- 1/4 cup whole milk (any milk works)
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup blanched almond flour
- 1 1/2 cup oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon turbinado sugar
- Preheat oven to 375F.
- In a large bowl, whisk together the yogurt, agave, milk, eggs, and vanilla.
- Once combined, add the almond flour, oat flour, baking powder, and salt to the bowl.
- Whisk again until combined.
- Line your muffin pan with parchment paper liners. Use a dry measuring cup to scoop the batter into each muffin cup, filling about 3/4 the way up. These muffins don’t rise too much so don’t be afraid of overfilling.
- Sprinkle the tops of the muffins with turbinado sugar.
- Bake for 15 minutes. Allow the muffins to cool for about 5 minutes in the pan before transferring to a cooling rack.
- Serving Size: 1 muffin
- Calories: 129
- Sugar: 13g
- Sodium: 112mg
- Fat: 3.3g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21.6g
- Fiber: 1.4g
- Protein: 3.4g
- Cholesterol: 29mg