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Mar 29, 2016

Bakery Style Vanilla Muffins Recipe

I always adore how the muffins which we get in bakeries looks so puffy and domed. Lately i came across a post in a facebook group where i saw the recipe for a bakery style muffin recipe and i simply loved the look of it which made me try it immediately. I made it the very next day and it turned out just perfect..

Similar recipes,
Bakery Style Honey Cake

The key for perfect doomed muffin is the amount of leavening agent you add in this. It should be slightly more than the regular recipes. This muffin recipe is just perfect, you can add chocolate chips and nuts in this as well. Will soon share a separate recipe for that as well..

I made a bakery style banana muffins recipe today and it was just perfection. Will soon share it. And if you need any other bakery style recipe, just let me know i will try to make it..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Baking Time : 15 to 18 mins
Makes: 9 regular muffins


All Purpose Flour / Maida - 1.5 cup / 180 grams
Sugar - 3/4 cup / 150 grams (you can reduce it to 1/2 cup)
Baking Powder - 2 tsp
Salt - 1/4 tsp
Egg - 1
Vanilla Essence - 1 tblspn
Oil - 1/4 cup / 60 ml
Butter - 25 grams melted
Milk - 1/2 cup / 120 ml

(My 1 cup measures 240 ml)


Preheat oven to 190 degree C. Line a muffin tray with cupcake cases and set aside.

In a sifter, take maida, salt, baking powder and sieve it well.

Take egg and sugar in a bowl and beat for a min.

Now add in milk, vanilla, oil and melted butter and whisk till combined.

Add in flour mix in and fold gently. Dont over mix the batter.

Now use a icecream scoop and scoop the batter into the muffin cases. Fill right to the top,

Now bake it in oven for 15 to 18 mins. Insert a toothpick to check whether the cake is done. If it comes out clean then it is baked.

Now remove it from oven and let it cool in the tin for 5 mins.

Now remove it from the tin and let it cool on a wire rack.

Enjoy warm with a cup of milk.

This will stay good for 2 to 3 days at room temp. Store in fridge for upto a week. You can warm it in microwave for few sec before serving.

Take all your ingredients

Line a muffin with cupcake cases
in a sifter, take maida

add salt

add baking powder

sieve and set aside

take one egg in a bowl

add sugar

use a beater to whip it till it is mixed well

it will take few mins..dont over beat the eggs

add oil

add vanilla

add milk

add melted butter

whisk till mixed

add flour mix in

fold gently

now it is combined

use a icecream scoop to fill the batter

fill the batter right to the top of the cases

bake till done

loook how puffy it looks

now cool this in a wire rack



  1. Lovely muffins.......mouthwatering.....how is the texture inside? plz share t pic of half cut muffin.

  2. @Ashathe texture is fluffy and moist muffins..

  3. Amazing. Well explained. Will sure try these muffins. Beautiful clicks. Thanks

  4. Hi Aarthi. I tried ur chocolate mug cake in silicone muffin mould. And it turned out to be great..! Thank u so much. Will soon try these out. ☺

  5. Great ones Aarti ! Can we use curd in place of the egg ?

  6. Hi aarthi...i tried this recipe today...its upper crust was so hard...what might be the reason??

  7. Aarti, the muffin looks perfect! Did you bake the muffins with both the rods turned on?

  8. Hi aarthi,
    Tried these muffins today.. It came out good.. And very yummy.. After series of baking failures .. I got this right.. Super happy.. Thanks for sharing the recipe... Thank you soo muchhh...

  9. Hi Aarthi
    Should the butter weigh 25gms before melting or after melting?

  10. How to make them eggless can you please share the replacement of eggs

  11. What is the exact measurement of butter in teaspoons or tablespoon please


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