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!

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
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

Similar recipes,
Banana Cinnamon Muffins
Banana Chocolate Muffins
Eggless Banana Nuts Muffins
Ingredients for Vanilla Muffins

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.

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.

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 Recipe (Step-wise Pictures)
1)Preheat oven to 190 degree C. Line a muffin tray with cupcake cases and set aside.

2)In a sifter, take all purpose flour

3)Add in salt.

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

5)Sieve and set aside.

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

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

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

9)Add in vanilla extract.

10)Add in milk.

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

12)Mix this really well.

13)Add in the sieved flour 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.

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.

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.

17)Domed Muffin top.

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.

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.

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.

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.

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
📖 Recipe Card
Vanilla Muffins | Bakery Style Vanilla Muffins Recipe
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

Notes
- You can use half all purpose flour and half wheat flour.
- You can reduce the sugar quantity if you want.
- Instead of oil you can use melted butter.
- 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
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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Asha
Lovely muffins.......mouthwatering.....how is the texture inside? plz share t pic of half cut muffin.
Aarthi
@Ashathe texture is fluffy and moist muffins..
Nadia
Hi my dear, I did the recipe it's yummy but the surface of the muffins ( just like a cupcake ), why do you think??
Anonymous
Amazing. Well explained. Will sure try these muffins. Beautiful clicks. Thanks
christy joseph
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. ☺
Kalyani
Great ones Aarti ! Can we use curd in place of the egg ?
Aarthi
@Kalyaninot sure about that
Prabhavathi Parthiban
Hi aarthi...i tried this recipe today...its upper crust was so hard...what might be the reason??
Aarthi
You must have over baked it.
Priya
Aarti, the muffin looks perfect! Did you bake the muffins with both the rods turned on?
radhika khandway
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...
Dhija Albert
Hi Aarthi
Should the butter weigh 25gms before melting or after melting?
Aarthi
before melting
Ane
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 🙂
Unknown
How to make them eggless can you please share the replacement of eggs
chrissy
What is the exact measurement of butter in teaspoons or tablespoon please
Mukesh Salian
Which oil will be added olive or vegtable oil
Anonymous
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
Dagmar Janíková
Hello, I baked them with my daughter today and they came good. They are really delicious. Thank you for the recipe.
Parineeti Chopra
Which baking tray I use stainless steel or aluminium tray
Aarthi
you can use anything you prefer
Parineeti Chopra
Which baking powder I use I use Ruchi edible soda
Aarthi
baking powder is different. Yours is baking soda
Parineeti Chopra
Which brand baking powder you use
Aarthi
I use weikfield
Parineeti Chopra
I use rex baking powder and you
Parineeti Chopra
Which brand baking powder I use
Puja sharma
Hi Aarthi,
This cake is really soft and puffy
Vidya
Can I use sunflower oil? Sundrop Heart
Reji
Can this same recipe be followed the make cake
Elena
what time the muffins bake?
Winnie
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!
Fernanda
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?
Sherry
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.