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    Home

    Bakery Style Vanilla Muffins Recipe

    June 27, 2022 By Aarthi 33 Comments

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    Bakery Style Vanilla Muffins Recipe with step by step pictures. This is made with Egg , Butter, Milk.

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    TABLE OF CONTENTS
    1. Bakery Style Vanilla Muffins Recipe
    2. Bakery Style Vanilla Muffins Recipe step by step pictures

    BAKERY STYLE VANILLA MUFFINS

    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..

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    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..

     
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    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.

    Ingredients for Bakery style vanilla muffins recipe

    • All Purpose Flour / Maida - 1.5 cup / 180 grams
    • Sugar - ¾ cup / 150 grams (you can reduce it to ½ cup)
    • Baking Powder - 2 tsp
    • Salt - ¼ tsp
    • Egg - 1
    • Vanilla Essence - 1 tblspn
    • Oil - ¼ cup / 60 ml
    • Butter - 25 grams melted
    • Milk - ½ cup / 120 ml
      (My 1 cup measures 240 ml)
     
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    Hope you will give this a try and let me know how it turns out for you..

    How to make  Bakery Style Vanilla Muffins Recipe

    1. Preheat oven to 190 degree C. Line a muffin tray with cupcake cases and set aside.
    2. In a sifter, take maida, salt, baking powder and sieve it well.
    3. Take egg and sugar in a bowl and beat for a min.
    4. Now add in milk, vanilla, oil and melted butter and whisk till combined.
    5. Add in flour mix in and fold gently. Dont over mix the batter.
    6. Now use a icecream scoop and scoop the batter into the muffin cases. Fill right to the top,
    7. 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.
    8. Now remove it from oven and let it cool in the tin for 5 mins.
    9. Now remove it from the tin and let it cool on a wire rack.
    10. Enjoy warm with a cup of milk.
    11. 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.
     
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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    Bakery Style Vanilla Muffins Recipe

    Bakery Style Vanilla Muffins Recipe with step by step pictures. This is made with Egg , Butter, Milk
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Baking time 18 mins
    Total Time 28 mins
    Course Desert
    Cuisine American
    Servings 9 muffins

    Ingredients
      

    • 1.5 cup / 180 grams All Purpose Flour / Maida
    • ¾ cup / 150 grams you can reduce it to ½ cupSugar
    • 2 tsp Baking Powder
    • ¼ tsp Salt
    • 1 Egg
    • 1 tblspn Vanilla Essence
    • ¼ cup / 60 ml Oil
    • 25 grams melted Butter
    • ½ cup / 120 ml Milk
    • My 1 cup measures 240 ml

    Instructions
     

    • 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.

    Video

    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Bakery Style Vanilla Muffins Recipe step by step pictures

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    Take all your ingredients
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    Line a muffin with cupcake cases
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    in a sifter, take maida
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    salt
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    add baking powder
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    sieve and set aside
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    take one egg in a bowl
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    add sugar
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    use a beater to whip it till it is mixed well
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    it will take few mins..don't over beat the eggs
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    add oil
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    vanilla
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    add milk
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    add melted butter
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    whisk till mixed
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    add flour mix in
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    fold gently
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    now it is combined
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    use a icecream scoop to fill the batter
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    fill the batter right to the top of the cases
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    bake till done
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    loook how puffy it looks
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    now cool this in a wire rack
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    Serve
     
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    « Chocolate Avocado Muffins Recipe
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Asha

      at

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

      Reply
    2. Aarthi

      at

      @Ashathe texture is fluffy and moist muffins..

      Reply
      • Nadia

        at

        Hi my dear, I did the recipe it's yummy but the surface of the muffins ( just like a cupcake ), why do you think??

        Reply
    3. Anonymous

      at

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

      Reply
    4. christy joseph

      at

      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. ☺

      Reply
    5. Kalyani

      at

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

      Reply
    6. Aarthi

      at

      @Kalyaninot sure about that

      Reply
    7. Prabhavathi Parthiban

      at

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

      Reply
      • Aarthi

        at

        You must have over baked it.

        Reply
    8. Priya

      at

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

      Reply
    9. radhika khandway

      at

      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...

      Reply
    10. Dhija Albert

      at

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

      Reply
      • Aarthi

        at

        before melting

        Reply
      • Ane

        at

        Baked the muffins last night. They are sooooo good. I added a bit of mixed berry jam out of curiosity and wow, I must say, delicious! Thank you for sharing 🙂

        Reply
    11. Unknown

      at

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

      Reply
    12. chrissy

      at

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

      Reply
    13. Mukesh Salian

      at

      Which oil will be added olive or vegtable oil

      Reply
    14. Anonymous

      at

      Hai aarti me and my sister are fan of your cooking.we love the way you cook and post the recipes by step by step method with photos.I want to ask do you know the baking items to be cooked by cooker. We don't have oven or micro oven at home.if so plz suggest a recipe in fb too. Thanks

      Reply
    15. Dagmar Janíková

      at

      Hello, I baked them with my daughter today and they came good. They are really delicious. Thank you for the recipe.

      Reply
    16. Parineeti Chopra

      at

      Which baking tray I use stainless steel or aluminium tray

      Reply
      • Aarthi

        at

        you can use anything you prefer

        Reply
    17. Parineeti Chopra

      at

      Which baking powder I use I use Ruchi edible soda

      Reply
      • Aarthi

        at

        baking powder is different. Yours is baking soda

        Reply
    18. Parineeti Chopra

      at

      Which brand baking powder you use

      Reply
      • Aarthi

        at

        I use weikfield

        Reply
    19. Parineeti Chopra

      at

      I use rex baking powder and you

      Reply
    20. Parineeti Chopra

      at

      Which brand baking powder I use

      Reply
    21. Puja sharma

      at

      Hi Aarthi,
      This cake is really soft and puffy

      Reply
    22. Vidya

      at

      Can I use sunflower oil? Sundrop Heart

      Reply
    23. Reji

      at

      Can this same recipe be followed the make cake

      Reply
    24. Elena

      at

      what time the muffins bake?

      Reply
    25. Winnie

      at

      Just tried this recipe. I used spelt flour, and added a grated, unpeeled pear. They look fantastic. They should be amazing in my son’s lunchbox!

      Reply
    26. Fernanda

      at

      What's the difference between mixing 3/4 and 1/2 of sugar? with how much should I work? Which one is better for a muffin?

      Reply

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