These vanilla muffins bake up tall with bakery-style domed tops, stay soft and tender thanks to Greek yogurt, and taste like real vanilla.
WHY YOU'LL LOVE THIS RECIPE
These vanilla muffins bake up tall, soft, and full of real vanilla flavor Greek yogurt keeps them moist, not heavy
INGREDIENTS
What you need: I kept it simple. Greek yogurt, Vanilla, Eggs, Sugar, Flour, Baking powder, Heavy cream or Milk
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk melted butter and sugar until well combined. Add eggs.
STEP 1: MIX INGREDIENTS
STEP 2: COMPLETE THE BATTER
Stir in Greek yogurt and vanilla until fully incorporated. Whisk in heavy cream. Gently fold dry ingredients into the wet mixture.
STEP 3: REST THE BATTER
Cover the bowl and let the batter rest at room temperature for about 1 hour. Towards the end of the resting time, preheat the oven to 425°F.
STEP 4: BAKE
Scoop batter evenly into muffin cups. Sprinkle with granulated sugar if using. Bake 5 minutes at 425°F. Reduce heat to 375°F and bake for about 8 minutes.
VARIATIONS
This recipe makes a delicious vanilla muffin base. Add chocolate chips, blueberries, or lemon zest to add the flavor you want.
STORAGE TIPS
Make-ahead friendly: Store 4 days in the fridge, Freeze for 2 months. Reheat 10–15 seconds
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