These soft and fluffy vanilla muffins are made in one bowl and you don't need a mixer. These are the perefct vanilla muffins since they're so soft and have sky-high muffin tops.
In a large bowl, whisk the eggs with the oil, buttermilk, sugar, and vanilla extract.
2 large eggs, 1 tablespoon vanilla extract, 1 cup buttermilk, 1 cup granulated sugar, ½ cup neutral oil
Add in the flour, baking soda, baking powder and salt. Stir together until just combined with a rubber spatula.
3 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
Cover the bowl with plastic wrap and let sit at room temperature for 1 hour. This will give the batter time to activate the leaveners, giving you taller muffins.
While resting the batter, preheat the oven to 425°Fahrenheit/218°Celsius. Line a muffin pan with muffin liners, only lining every other well. You will need 2 muffin pans to do this or just make them 6 at a time.
After an hour, gently scoop out the muffin batter into the liners so they're completely full. If you wish, sprinkle some sparkling sugar on top.
Bake the muffins for 5 minutes, then without opening the oven, turn the heat down to 350°Fahrenheit/175°Celsius and bake for another 18-20 minutes.
Let the muffins cool in the pan for about 5 minutes before removing to a wire cooling rack to cool completely.
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Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal kosher salt and not coarse kosher salt (like Morton salt) which is far too salty for this recipe. Oil: make sure you use a neutral oil like sunflower, vegetable or canola oil. Jumbo Muffins: follow the same recipe but bake the muffins in a jumbo muffin pan. Bake for 5 minutes at 425℉, then at 350℉ for 25-27 minutes. Storage: these muffins can be stored in an airtight container at room temperature for up to 4 days. You can also freeze the muffins by placing in a ziploc freezer bag or airtight container, just let them defrost before enjoying!