0 from 6 votes
Vanilla Muffins
This easy recipe for vanilla muffins will give you soft and fluffy bakery-style muffins full of vanilla flavour.
Total Time
40 mins
Servings: 12
Calories: 289 kcal
Course:
Dessert
Cuisine:
International
Ingredients
- 375 g self-raising (self-rising) flour see my notes for a substitution
- 220 g raw caster sugar
- 250 ml buttermilk see my notes for a substitution
- 60 g salted butter melted
- 1 egg
- 3 teaspoon vanilla extract
- 4 tablespoon vegetable oil
Instructions
- Preheat oven to 180c.
- In a jug or small bowl, combine buttermilk, vegetable oil, vanilla, melted butter and beaten egg then whisk to combine and set aside (the mixture will look curdled, that's normal).
- In a large bowl place self-raising flour and raw caster sugar and whisk together to combine.
- Add the buttermilk mixture to the flour mixture then fold gently until it's just incorporated - it's important not to overmix.
- Line a 12-hole muffin pan with muffin cases then divide the muffin batter evenly between each hole.
- Bake for 20 - 25 minutes or until a skewer or toothpick inserted into the centre of a muffin comes out clean.
- Remove the muffins from the pan and place on a wire rack to cool.
Cup of Yum
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- What kind of vanilla to use? I have used vanilla extract for this recipe, but vanilla quality can vary a lot. Essence vs extract and from brand to brand and then there is vanilla bean paste! Use the best you can afford, and the only real difference in using the paste is you will get the little vanilla specs in the batter.
- Need to make your own self-raising flour? Use this ratio: for every cup (150g) of all-purpose flour (plain flour) add 2 teaspoon baking powder and sift together well.
- You can make buttermilk by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled.
- It's really important that you mix this batter as little as possible. The more it's mixed the tougher they will be. Use as few strokes as you can and try to make each one count by scraping right along the base of the bowl - I find a large silicone or rubber spatula works best.
Nutrition Information
Calories
289kcal
(14%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
13mg
(4%)
Sodium
55mg
(2%)
Potassium
63mg
(2%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
160IU
(3%)
Calcium
30mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 289
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 55mg | 2% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 160IU | 3% |
| Calcium | 30mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.