Want to start making your own muffins? Then this easy vanilla muffins recipe will come in handy! After all, a good start is half the battle, even with a perfect base muffin recipe.
In the Netherlands, we are used to a very different kind of muffin from the original American variety, which is often firm and bread-like. Dutch muffins are light and creamy, more like cakes. This difference tends to cause confusion, as I have noticed from the questions that accompany my muffin recipes. I have written an extensive explanation on the difference between muffins and cupcakes which is probably a good start if you’re confused.
So I set about creating a good basic muffin recipe that would suit Dutch tastes, and here it is: a delicious vanilla muffin recipe. You can’t really go wrong with this recipe as it is super easy and will result in delicious fluffy muffins ever time.
And you know what the great thing about basic recipes is? Exactly, you can vary them. Read on and you’ll find a tasty list of my favorite muffins (and much more of my personal favorites coming up soon!)
As with a lot of recipes it helps if all the ingredients are at room temperature. For this basic recipe you first mix all the dry ingredients together, followed by the wet ingredients. Then just combine the two together in a large bowl. Make sure not to overmix the muffin batter. It is fine if it is not completely smooth. If you overmix the muffins will become tough and dry. Not what you want! If you follow the recipe you will have a delicious fluffy texture. Check the full recipe in the recipe card.
Once the batter is made you line a muffin pan with some cupcake liners and scoop the batter into the liners. I like to use an ice cream scoop for even distribution of the batter. Now place the muffins in the preheated oven and bake for about 20 minutes or until golden brown and cooked through.
Place them on a wire rack to cool down completely before you add a topping. Now the thing about muffins is that – compared to vanilla cupcakes for instance – they don’t really need a topping to be delicious but you could absolutely add a simple vanilla glaze or something similar to the cooled muffins. Or just serve them plain with a cup of coffee. Which is in my opinion the best way to enjoy them.
Baking muffins is really my thing, I can’t deny that. I have developed dozens of muffin recipes over the years and shared them with you on (the Dutch)Laura’s Bakery and I will soon add them all here as well. Not just sweet muffins, but savory muffins too. I love them! Most of them use pretty simple ingredients making it the perfect quick to make treat.
Try some of my favorites too!
You can easily make 48 mini muffins with this recipe. You can also halve the recipe to make 24 mini muffins. You will need:
Bake the mini muffins for 12-15 minutes at 200 degrees celsius (top and bottom heat) until cooked through and golden brown.
You can also use this recipe to make jumbo muffins. You will need larger paper muffin cups to hold more batter. Otherwise, you can follow the recipe below, but you will get fewer muffins and the baking time will be longer. I haven’t tested it with jumbo muffins yet, so I can’t give an exact baking time. Be sure to let me know in the comments below this recipe if you have tried it (successfully)!
A plain muffin is already very tasty, but it becomes even tastier if you sprinkle a tasty mix on top of the muffins before you put it in the oven. You can think of many toppings, but these are my favorites:
As with the toppings, the choice of fillings is huge! Think blueberries, other red fruits, apple or pear pieces, chocolate chips, chopped nuts, cinnamon or speculoos spices, small caramel cubes, Oreo or treacle wafer pieces and so on. Or use your favorite jam to add to the muffins.
With muffin recipes, I never have to worry about fillings sinking to the bottom.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
