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!
Equipment
Muffin Pan & Cupcake Liners
Electric Beater
Ingredients
Dry Ingredients
- 1½ cup All Purpose Flour | Plain Flour | Maida (180 grams)
- 2 teaspoon Baking Powder
- ¼ teaspoon Salt
Wet Ingredients
- 1 large Egg
- ¾ cup Sugar (150 grams)
- 1 tablespoon Vanilla Extract
- ¼ cup Oil (60 ml)
- 2 tablespoon 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. Set aside.
- 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
Nutrition Facts
Vanilla Muffins | Bakery Style Vanilla Muffins Recipe
Serving Size
1 muffins
Amount per Serving
Calories
238
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
29
mg
10
%
Sodium
173
mg
8
%
Potassium
54
mg
2
%
Carbohydrates
34
g
11
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
3
g
6
%
Vitamin A
130
IU
3
%
Calcium
76
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.