Very Vanilla Muffins Recipe

Name: Very Vanilla Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups flour; 1/2 cup sugar, plus; 1 tablespoon sugar; 2 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg, beaten; 8 ounces low-fat vanilla yogurt; 1 tablespoon vanilla; 6 tablespoons butter, melted

Servings: persons

1 3/4 cups flour
1/2 cup sugar, plus
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, beaten
8 ounces low-fat vanilla yogurt
1 tablespoon vanilla
6 tablespoons butter, melted

1
Preheat oven to 400u00b0. Line 12 muffin pan cups with paper liners.
2
In a large bowl, stir together flour, 1/2 cup of the sugar, baking powder, baking soda, and salt. In a medium bowl, stir together egg, yogurt and vanila, pour over dry ingredients. Add melted butter and stir just to blend (do not overmix). Quickly spoon batter into paper liners, filling each muffin cup to the top. Sprinkle with remaining 1 tbsp of sugar.
3
Bake muffins about 20 minutes, or until a toothpick inserted in center comes out clean. Remove muffins to wire rack and let cool 10-15 minutes before serving.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 cups flour, 1/2 cup sugar, plus, 1 tablespoon sugar, 2 1/2 teaspoons baking powder, and more.

Yes, Very Vanilla Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Very Vanilla Muffins

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