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Introduction
If you're on the hunt for a soft, moist, and utterly delightful dessert, these vanilla pudding muffins are a must-try! Combining the rich creaminess of vanilla pudding with the light fluffiness of muffins, this recipe offers a unique twist on a classic favorite. Whether you're baking for a family gathering, a cozy brunch, or just a sweet treat for yourself, these muffins promise to impress.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 (3.4 oz) package instant vanilla pudding mix
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup unsalted butter, melted
1 cup milk (whole or 2%)
1 tsp vanilla extract
Optional: powdered sugar for dusting or a glaze for topping
Directions
Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
Combine dry ingredients: In a large bowl, whisk together the flour, sugar, pudding mix, baking powder, baking soda, and salt.
Mix wet ingredients: In a separate bowl, beat the eggs. Stir in the melted butter, milk, and vanilla extract until well combined.
Combine the mixtures: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing to keep the muffins tender.
Fill the muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake: Place the muffin tin in the oven and bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
Serving: Enjoy these muffins warm or at room temperature. Pair them with coffee, tea, or a glass of milk for a delightful snack or breakfast.
Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a freezer-safe bag for up to 2 months. Reheat in the microwave or oven before serving.
Variations
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