Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon French vanilla instant pudding mix
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the melted butter, milk, eggs, vanilla extract, and French vanilla instant pudding mix.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Using a cookie scoop or spoon, fill each muffin liner about 2/3 full with the batter.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 18-20 minutes
Total time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe makes 12 muffins.
Nutritional information:
Each muffin contains approximately:
- Calories: 197
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 53mg
- Sodium: 227mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 10g
- Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted butter can be substituted with salted butter or coconut oil.
- Milk can be substituted with almond milk, soy milk, or coconut milk.
- French vanilla instant pudding mix can be substituted with vanilla instant pudding mix.
Variations:
- Add chocolate chips or chopped nuts to the batter for extra flavor and texture.
- Top the muffins with a streusel topping before baking.
- Add a tablespoon of lemon zest to the batter for a citrus twist.
Tips and tricks:
- Do not overmix the batter as it can result in tough muffins.
- Use a cookie scoop or spoon to portion out the batter evenly.
- Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the muffins, place them in a preheated 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the muffins on a platter or individual plates.
Garnishes:
Dust the muffins with powdered sugar or drizzle them with a vanilla glaze.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Serve the muffins with fresh fruit or yogurt.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
- Make sure to use clean hands and utensils when preparing the muffins.
- Store the muffins in an airtight container to prevent contamination.
Food history:
Muffins have been a popular breakfast food in the United States since the 19th century.
Flavor profiles:
The French vanilla muffins have a sweet and creamy vanilla flavor.
Serving suggestions:
Serve the muffins warm or at room temperature.
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Taste: Sweet, Buttery, Vanilla, Nutty, Light, Vanilla-Scented