These are my go-to, very versatile muffins. Soft, tender, and lightly sweet with real vanilla bean flavor. This base has carried me through so many variations over the years. I’ve folded in blueberries, swirled in seasonal jam, added cocoa powder for a marble moment, and even worked in matcha for something a little different. It’s one of those recipes that just works.

This yields about 16 bakery-sized muffins, so you can absolutely cut the recipe in half for a more manageable amount. Or make the full batch and freeze half the batter. It holds up really well. If you have the space, you can freeze it right in the muffin tin, then transfer the portions to a freezer-safe container to bake off later.

Ingredients

• 3 cups all-purpose flour
• 4½ teaspoons baking powder
• ½ teaspoon baking soda
• 1¼ cups granulated sugar
• ½ teaspoon salt
• 1 cup butter, melted
• 1¼ cups milk
• 1 tablespoon vanilla bean paste (my favorite is Nielsen-Massey)
• 2 eggs, lightly beaten

Instructions

1. Preheat oven to 350°F. Line muffin tin with muffin liners unless using a silicon baking pan. 
2. In a large bowl, stir together flour, baking powder, baking soda, sugar, and salt.
3. In a medium-sized saucepan, melt butter. Add milk, vanilla bean paste, and lightly beaten eggs.
4. Add butter mixture to dry ingredients and mix lightly just until moistened. Spoon mixture evenly into prepared muffin cups.
5. Bake for about 28 minutes, or until a cake tester inserted in the center of one muffin comes out clean.