Butter Muffins My Friends Favorite Treat
Soft, golden, and irresistibly buttery, these Butter Muffins—your friends' favorite treat—are the perfect indulgence for any occasion! This easy-to-follow recipe combines classic pantry staples like unsalted butter, vanilla extract, and creamy whole milk to create moist, tender muffins with a rich, delightful flavor. With just 15 minutes of prep time and a quick bake in the oven, these delicate muffins are ideal for breakfast, brunch, or an afternoon snack. Whether served warm or at room temperature, their melt-in-your-mouth texture and subtle sweetness make them a crowd-pleaser. Plus, they’re versatile enough to pair beautifully with your favorite jams, spreads, or a cup of coffee. Bake a batch today and see why these buttery gems are everyone’s favorite! Perfectly portioned into 12 servings, they’ll keep fresh for up to three days, though we doubt they’ll last that long!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 240 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 120 milliliters whole milk
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners, or grease the cups lightly with butter or non-stick spray.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the unsalted butter and granulated sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
Reduce the mixer speed to low. Gradually add the dry ingredients in three parts, alternating with the milk in two parts, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2286 mg | 99% | |
| Total Carbohydrate | 345.6 g | 126% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 157.0 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 266 mg | 20% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
