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    Bakery Style Vanilla Muffins Recipe

    Last Updated On: Apr 6, 2025 by Aarthi

    3.1K
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    Moist, Fluffy Vanilla Muffins with the perfect muffin top. Pantry staple ingredients used to create this bakery style muffins which will be a perfect match to serve with morning tea or coffee. As a bonus, No mixer needed!

    vanilla muffins with perfect muffin tops stacked on a red plate

    Bakery Style Vanilla Muffins

    I always adore how the muffins which we get in bakeries looks so puffy and domed. Later after few trials and errors created this perfect looking basic muffins. The key for perfect doomed muffins needs few adjustment in measurements also few techniques. I have covered most of my tips and tricks in this blog post.

    Table of Contents

    • About Vanilla Muffins Recipe
    • Video for Vanilla Muffins Recipe
    • Ingredients for Vanilla Muffins
    • Success Tips for Perfect Vanilla Muffins & Muffin Top
    • Vanilla Muffins Recipe (Step-wise Pictures)
    • Variations for Vanilla Muffins
    • Frequently Asked Questions ?(FAQ)
    • 📖 Recipe Card
    • Vanilla Muffins | Bakery Style Vanilla Muffins Recipe

    About Vanilla Muffins Recipe

    Sometimes we wonder what is the difference between muffins and cupcakes. Muffins are slightly dense and substantial while cupcakes are softer usually comes with a frosting. This vanilla muffins is one of the basic recipe which you should make and have in your repitore. It is a basic recipe for perfect muffins with muffin top.

    Vanilla muffins is made with basic pantry ingredients like flour, baking powder, butter, egg, sugar and oil. You can customise this recipe to your taste preference. Muffins are best served for breakfast with a cup of coffee or tea.

    Why you will love this recipe?

    • Fast and Easy to make with Affordable ingredients.
    • Straight forward recipe with no special equipments required.
    • Fluffy, Moist, Perfect Muffin Top muffins everytime.
    • Easily adaptable recipe with different flavours & variations.

    Video for Vanilla Muffins Recipe

    YouTube video

    Similar recipes,

    Banana Cinnamon Muffins
    Banana Chocolate Muffins
    Eggless Banana Nuts Muffins

    Ingredients for Vanilla Muffins

    vanilla muffins ingredients

    Plain flour

    I used plain flour to make this muffins. You can use ½ wheat flour and ½ plain flour. The texture may vary a bit, but it will taste great. I have used the same recipe with slight modifications in my whole wheat chocolate chip muffins recipe.

    Sugar

    Refined sugar gives the light texture to the muffins. Altering it with brown sugar or honey will change the texture.

    Egg

    You need to use eggs in this recipe to rise better. I whipped the egg with sugar to create a frothy texture.

    Oil & Butter

    Small amount of melted butter gives a delicious buttery taste to your muffins. You can skip adding melted butter and use oil instead. But I strongly recommend you to add the butter for flavour.

    Baking powder

    The amount of leavening agent you add in this should be slightly more than the regular recipes. Follow my measurements to the 'T'and you should be rewarded with the perfect muffins.

    vanilla muffins with perfect muffin tops stacked on a red plate

    How to Make Bakery Style Vanilla Muffins

    Pre-Preparation

    Preheat oven to 190 degree C. Line a muffin tray with cupcake cases and set aside. Sieve maida, salt, baking powder.

    Making Batter

    Take egg and sugar in a bowl and beat for 2 minutes till pale and frothy. Add in milk, vanilla, oil and melted butter and whisk till combined. Add in flour mix in and fold gently. Don't over mix the batter.

    Filling Muffin Pan

    Now use an ice cream scoop and scoop the batter into the muffin cases. Fill right to the top.

    Baking

    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. 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.

    close shot of vanilla muffins

    Success Tips for Perfect Vanilla Muffins & Muffin Top

    Achieving perfect muffin top is not rocket science. You need to do few adjustment in measurements also few baking techniques. Here are my tips for domed muffin top.

    1)Rest the batter - Make the batter as mentioned. Don't over mix the batter and also rest the batter for 15 mins before baking. This allow the starch molecules to absorb and swell create a thicker batter.

    2)Fill every other holes - While filling the batter in muffin pan, fill every other hole in muffin tray, this allows the muffins to rise better without disturbing the other muffins baking.

    3)Fill as much as you can - fill your muffin pan super full. use as much batter as you can to pack in the mould. I like to fill it upto the top.

    4)Increase Baking Powder - the amount of leavening agent you add in this should be slightly more than the regular recipes. Follow my measurements to the 'T'and you should be rewarded with the perfect muffins.

    5)Baking temperature - I found that baking muffins at 220 degree C for the first 7 minutes and then lower the temperature to 180 degree C and continue baking to get perfect muffin top.

    vanilla muffins with perfect muffin tops stacked on a red plate

    Vanilla Muffins Recipe (Step-wise Pictures)

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

    muffin tray lined with cupcake liners

    2)In a sifter, take all purpose flour

    plain flour taken in a sieve

    3)Add in salt.

    salt added to plain flour which is in a sieve

    4)Add in baking powder. in this recipe you need to add extra baking powder than usual. This step gives perfect puffy muffin dome.

    baking powder added to plain flour in a sieve

    5)Sieve and set aside.

    dry ingredients sifted together

    6)Take egg and sugar in a bowl and beat for 2 minutes.

    egg and sugar taken in a glass mixing bowl

    7)The mixture should look foamy and pale yellow in colour. It will never take more than 2 minute to get to this point.

    using a beater, egg and sugar is whipped till light and foamy

    8)Add in oil. I used flavourless refined oil.

    oil is added into the whipped eggs and sugar

    9)Add in vanilla extract.

    adding vanilla extract to whipped eggs and sugar

    10)Add in milk.

    milk is added to whipped eggs and sugar

    11)Melted butter goes in. The addition of melted butter adds a buttery taste to your muffins.

    melted butter added to eggs and sugar

    12)Mix this really well.

    eggs whipped with oil, milk and butter looks frothy

    13)Add in the sieved flour mixture.

    sifted dry ingredients is added into the egg mixture

    14)Fold in gently so there is no dry flour streaks left. Don't over mix the batter. The batter will look lumpy at this point. But that is okay. A lumpy muffin batter results in lighter and soft muffins.

    muffin batter looks lumpy and thick

    15)Now use an ice cream scoop and scoop the batter into the muffin cases. Fill right to the top. It should be filled to the top. This gives the muffin dome shape finish once baked.

    overfill muffin tray till the rim with muffin batter

    16)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.

    vanilla muffins baked in a muffin tray

    17)Domed Muffin top.

    close shot of domed vanilla muffins

    18)Remove it from oven and let it cool in the tin for 5 mins. Now remove muffins 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 seconds before serving.

    vanilla muffins with perfect muffin tops

    Variations for Vanilla Muffins

    Vanilla Streusel Muffins

    This is a simple plain vanilla muffins which has a crunchy streusel topping which has oats in that. Oatmeal adds a nice crunch factor to the muffins. This muffins taste great warm straight from the oven with a cup of coffee, tea or milk.

    For Streusel - Mix ¼ cup(50 grams) butter, ½ cup(100 grams) brown sugar, ½ cup(60 grams) plain flour, ¼ tsp baking powder, ¼ cup instant oats. Sprinkle this over the muffins and bake as mentioned in the recipe.

    how to make streusel vanilla muffins

    Vanilla Apple Cinnamon Muffins

    I added 1 grated apple, 1 tsp ground cinnamon to the batter and baked as mentioned. This made a delicious warm cinnamon flavored apple muffins perfect for fall.

    how to make apple cinnamon muffins

    Banana Raisin Muffins

    If you have some over ripe banana on hand. instead of throwing them away, mash and fold them into the batter. For some chewy texture and contrast of colour, i added 3 tbsp of black raisins. You can add any chopped nuts too.

    how to make banana raisin muffins

    Frequently Asked Questions ?(FAQ)

    What is the secret to moist muffins?

    Never over mix your batter. Leave your muffin batter lumpy. Adding a combination of melted butter and oil makes your muffins moist.

    How do you get the high top muffins?

    Adding enough baking powder, baking at high temperature, over filling your muffin moulds are the secret tips for perfect muffin tops.

    More Muffin Recipes for you

    • Eggless Vanilla Muffins Recipe
    • Double Chocolate Muffins Recipe
    • Eggless Mango Muffins Recipe
    • Tutti Frutti Muffins Recipe

    📖 Recipe Card

    Vanilla Muffins | Bakery Style Vanilla Muffins Recipe

    Moist, Fluffy Vanilla Muffins with the perfect muffin top. Pantry staple ingredients used to create this bakery style muffins which will be a perfect match to serve with morning tea or coffee. As a bonus, No mixer needed!
    4.17 from 6 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Baking time: 18 minutes minutes
    Total Time: 28 minutes minutes
    Servings: 9 muffins
    Calories: 238kcal

    Ingredients

    • 1½ cup All Purpose Flour | Plain Flour | Maida (180 grams)
    • ¾ cup Sugar (150 grams)
    • 2 tsp Baking Powder
    • ¼ tsp Salt
    • 1 large Egg
    • 1 tbsp Vanilla Extract
    • ¼ cup Oil (60 ml)
    • 2 tbsp Unsalted Butter (melted)
    • ½ cup Milk (120 ml)

    Instructions

    • Preheat oven to 220 degree C. Line a muffin tray with cupcake cases and set aside.
    • In a sifter, take flour, salt, baking powder and sieve it well.
    • Take egg and sugar in a bowl and beat for 2 minutes. Now add in milk, vanilla, oil and melted butter and whisk till combined. Add in flour mix and fold gently. Don't over mix the batter. If you can rest the batter for 15 mins.
    • Now use an ice cream scoop and scoop the batter into the muffin cases. Fill right to the top.
    • Now bake it in oven for 7 minutes at 220 degree C and lower the temperature to 180 degree C and bake for remaining 8 to 10 mins. Insert a toothpick to check whether the cake is done. If it comes out clean then it is baked.
    • 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.

    Video

    YouTube video

    Notes

    1. You can use half all purpose flour and half wheat flour.
    2. You can reduce the sugar quantity if you want. 
    3. Instead of oil you can use melted butter.
    4. Chocolate chips, chopped nuts can be used in the batter.

    Storage & Serving

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

    Nutrition

    Serving: 1muffins | Calories: 238kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 173mg | Potassium: 54mg | Fiber: 1g | Sugar: 18g | Vitamin A: 130IU | Calcium: 76mg | Iron: 1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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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
    27. Sherry

      at

      4 stars
      Texture is good. Just that i did not get the golden brown top, mine was pale but i still removed it after 10 mins at 180 deg C because toothpick came out clean. I got exactly 6 muffins, though.

      Reply
    4.17 from 6 votes (5 ratings without comment)

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    Hi, I'm Aarthi!

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