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You are here: Home / baked / Bakery Style Vanilla Muffins Recipe

Bakery Style Vanilla Muffins Recipe

March 29, 2016 By Aarthi 33 Comments

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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..
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


Ingredients:

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)

Method:

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.

Pictorial:
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
Serve
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Filed Under: baked, Icecream, Muffin Recipes, Recent Recipes, Vanilla

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!

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Comments

  1. Asha

    March 29, 2016 at 10:25 am

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

    Reply
  2. Aarthi

    March 29, 2016 at 1:37 pm

    @Ashathe texture is fluffy and moist muffins..

    Reply
    • Nadia

      October 12, 2020 at 6:05 pm

      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

    March 29, 2016 at 1:41 pm

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

    Reply
  4. christy joseph

    March 30, 2016 at 8:21 am

    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

    March 30, 2016 at 11:17 am

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

    Reply
  6. Aarthi

    March 30, 2016 at 3:59 pm

    @Kalyaninot sure about that

    Reply
  7. Prabhavathi Parthiban

    April 25, 2016 at 3:47 pm

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

    Reply
    • Aarthi

      May 2, 2016 at 12:21 pm

      You must have over baked it.

      Reply
  8. Priya

    July 1, 2016 at 6:09 pm

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

    Reply
  9. radhika khandway

    August 2, 2016 at 12:30 pm

    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

    August 11, 2016 at 8:59 am

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

    Reply
    • Aarthi

      August 12, 2016 at 6:00 am

      before melting

      Reply
    • Ane

      May 22, 2019 at 3:17 am

      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

    September 14, 2016 at 6:22 pm

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

    Reply
  12. chrissy

    October 18, 2016 at 9:19 pm

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

    Reply
  13. Mukesh Salian

    November 20, 2016 at 5:12 pm

    Which oil will be added olive or vegtable oil

    Reply
  14. Anonymous

    February 4, 2017 at 1:01 am

    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

    March 26, 2017 at 3:58 pm

    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

    January 10, 2018 at 6:18 am

    Which baking tray I use stainless steel or aluminium tray

    Reply
    • Aarthi

      January 17, 2018 at 5:41 pm

      you can use anything you prefer

      Reply
  17. Parineeti Chopra

    January 10, 2018 at 10:50 am

    Which baking powder I use I use Ruchi edible soda

    Reply
    • Aarthi

      January 17, 2018 at 5:41 pm

      baking powder is different. Yours is baking soda

      Reply
  18. Parineeti Chopra

    February 3, 2018 at 3:13 am

    Which brand baking powder you use

    Reply
    • Aarthi

      February 4, 2018 at 3:51 pm

      I use weikfield

      Reply
  19. Parineeti Chopra

    February 3, 2018 at 3:32 am

    I use rex baking powder and you

    Reply
  20. Parineeti Chopra

    February 3, 2018 at 3:38 am

    Which brand baking powder I use

    Reply
  21. Puja sharma

    February 6, 2018 at 1:35 am

    Hi Aarthi,
    This cake is really soft and puffy

    Reply
  22. Vidya

    May 31, 2018 at 10:05 am

    Can I use sunflower oil? Sundrop Heart

    Reply
  23. Reji

    October 27, 2018 at 4:01 pm

    Can this same recipe be followed the make cake

    Reply
  24. Elena

    March 30, 2019 at 10:04 pm

    what time the muffins bake?

    Reply
  25. Winnie

    July 29, 2019 at 7:13 am

    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

    May 22, 2020 at 10:19 pm

    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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