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    You are here: Home / Sharmis Passions / Vanilla Muffins Recipe

    Vanilla Muffins Recipe

    Last Updated On: Oct 8, 2024 by Sharmilee J

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    Jump to Recipe Jump to Video Print Recipe

    Vanilla Muffins is a delicious, spongy cake made using few available ingredients in your kitchen. Easy, soft and delicious muffins with vanilla flavor goes great as a snack. Learn how to make perfectly domed Bakery Style Vanilla Muffins Recipe accompanied by step by step pictures and video.

    vanilla muffins placed in a plate with milk on the side

    This Bakery Style Vanilla Muffins can be made in minutes and a wonder bloomed in liners. Vanilla muffins can be enjoyed as a simple and delicious treat on their own, however you can add more variations too.

    Jump to:
    • About Vanilla Muffins
    • Vanilla Muffins Video
    • Vanilla Muffins Ingredients
    • How to make Vanilla Muffins Step by Step
    • Whole Wheat Vanilla Muffins
    • Expert Tips
    • Serving & Storage Suggestion
    • FAQS
    • 📖 Recipe Card

    About Vanilla Muffins

    Vanilla Muffins is a easy and quick recipe that can be made in minutes. With the addition of vanilla flavor these muffins taste so delicious – soft, spongy and with a burst of vanilla flavor! This easy vanilla muffins are my go to for packing for trips, get together etc.

    I started baking Bakery Style Vanilla Muffin by using store bought all purpose flour (maida or white flour) as the primary ingredient a decade back. Now this recipe has evolved with lot of changes to the primary ingredient such as homemade maida, mix of homemade maida & wheat flour in different ratios and these days with 100% wheat flour.

    This recipe can be used as a base recipe for making many flavored muffins. There are a lot of recipes that I’ve struggled during my initial days of baking and basic muffins were one of them. But after I tried this recipe there is no looking back at all, yes even beginners in baking can try this recipe.

    With pantry staple ingredients you can make these muffins easily. These vanilla muffins are great with a cup of coffee or tea, tastes great by itself. The beauty of the recipe is that even with many variations it gets us tasty & spongy muffins. Vanilla muffins eggless versions can also be made by using egg substitutes.

    spongy and soft vanilla muffins ready

    If you have just started baking, vanilla muffins is a good choice to gain experience, try lot of variations and move on to next level of cake baking.

    Vanilla Muffins Video

    Vanilla Muffins 2 Variations

    I have shared 2 recipes

    • Vanilla muffins made with white flour
    • Whole Wheat Vanilla Muffins
    VanillaMuffins7
    BakeryStyleVanillaMuffins1

    Why you will love this recipe?

    • Easy to make with simple ingredients
    • Can be done in less than an hour from scratch
    • Recipe tried & liked by lot of readers
    • Very versatile you can try it with a lot of variations
    • Quick to make under 30 mins!

    Vanilla Muffins Ingredients

    • Flour: Use All Purpose Flour / Refined Wheat Flour / Maida if you have no limitations to gluten! Else suggest using homemade wheat flour or store bought wheat flour.
    • Vanilla Extract:  The Vanilla extract determines the flavor & aroma of the muffin – Homemade vanilla extract or store bought vanilla extract can be used for this recipe.
    • Baking Soda & Baking powder: Baking soda and Baking powder are the leavening agents. Use just the prescribed quantity for a spongy, soft muffin.
    • Butter : Use homemade butter or store bought butter. If it is store bought, make sure it is not salted. Melt the butter and cool down to room temperature before using it in the recipe. If using salted butter skip salt.
    • Sugar, Eggs & Milk : Suggest to use white sugar, white or brown eggs. Milk can be used raw too but I always use boiled and cooled milk. White granulated sugar is best to use but cane sugar is an healthy alternative but it will have a slight impact on the taste, texture and you may have to increase the quantity accordingly to your sweet preferences.
    a display of ingredients needed to make vanilla muffins

    How to make Vanilla Muffins Step by Step

    Preparing ingredients

    1.Gather all your ingredients.

    gather your ingredients

    Preparing dry mix

    2.To a sieve : add 1 cup maida / all purpose flour, 1 teaspoon baking powder and 1/8 teaspoon salt.

    add dry ingredients

    3.Sieve it well. Set aside.

    whisk it well

    Preparing wet mix

    4.To another mixing bowl : Add 1/2 cup sugar, 1 egg at room temperature and 1 teaspoon vanilla essence.

    add egg sugar

    5.Whisk it well until the mixture turns pale.

    whisk well

    6.Now add 1/4 cup milk, 1/4 cup curd and 1/4 cup melted butter.

    add butter,milk and curd

    7.Whisk it well.

    whisk it well

    Adding dry mix

    8.Now add flour mix.

    add flour mix

    9.Gently fold in using cut and fold method using a spatula until no dry flour is seen. Do not over mix even if small small lumps are seen it is just ok. If you over mix then the muffins will turn out hard.

    fold in gently

    10.Scoop out the batter using a ice cream scooper.

    scoop out batter

    Filling to muffin liner

    11.Line muffin liners in a muffin pan and keep it ready. Now fill the batter almost 3/4th of the liner. While doing this you can preheat the oven at 180 deg C for 10 mins.

    fill in muffin liner

    Baking

    12.Bake in preheated oven at 180 deg C for 23-25 mins or until a toothpick inserted in middle comes out clean without sticking.

    bake until golden crusty top

    13.Cool down on a wire rack then store. Or enjoy warm muffins if you like them.

    muffins ready

    Vanilla Muffins done!

    14.Bakery style vanilla muffins ready.

    vanilla muffins done

    15.Soft spongy bakery style vanilla muffins ready.

    soft muffins ready

    Enjoy!

    vanilla muffins ready

    Whole Wheat Vanilla Muffins

    Learn how to make perfectly domed and puffed vanilla muffins recipe using wheat flour. This is a healthy alternate to regular muffins.

    vanilla muffins ready

    After I tried homemade maida I stopped buying from stores.Then slowly gave up making from scratch so these days using wheat flour for all my bakes and it has 90% not let me down and as a bonus my kids love homemade bakes so I bake at least once a month.

    On our usual conversation my neighbor once warned me not to give baked goodies often to kids(even if its homemade) – yes I agree but still my thought is homemade goodies including baked are far better than the store bought ones as u exactly know what goes into it plus its freshly made. So once or twice a month its ok to have homemade baked goodies as I don’t want to grab their pleasure of eating them at least once in a while.

    Ingredients

    Dry Mix

    1 and 1/2 cups wheat flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt

    Wet Mix
    1/4 cup unsalted butter (melted)
    1/2 cup granulated white sugar
    1 no egg at room temperature

    1. To a mixing bowl – add wheat flour,baking powder,baking soda and salt to it.

    2.Whisk it well for even mixing.

    3.To another bowl add melted butter.

    4.Add sugar to it.

    5.Add egg to it.

    6.Beat until fluffy.

    7.Add milk to it.

    8.Add vanilla essence.

    9.Beat it once again. Not a must to use electric beater you can use hand whisk itself.

    10.Now add this wet mixture to flour mixture.

    11.Add it at once.

    12.Use a spatula to gently fold in do not over mix. Just fold in using cut and fold method until no dry flour is seen. The batter will be slightly thick as shown.

    13.Scoop out the batter using a ice cream scooper.

    14.Line muffin liners in a muffin pan. Add batter till 3/4 th of the liner. Preheat oven at 180 deg C.

    15.Bake in preheated oven at 180 deg C for 20 mins or a tooth pick inserted in the middle comes out clean.

    Soft fluffy bakery style muffins ready!

    Expert Tips

    • No glove – no oven : Always use protective gear like thick gloves while handling the oven to avoid your hands getting hurt.
    • Do not mix all ingredients in a single bowl at one go. Milk, Sugar, Egg, Vanilla extract has to be blend separately & added.
    • Taste the batter for sweetness before baking if you are using cane sugar & add if need be & whisk accordingly.
    • Be watchful say from 15 minutes after baking start time to see if the muffin had started rising & is not getting burnt as ovens vary with wattage & make.
    • Use 2 paper liners for each mold so that the outer liner is bright and makes a good presentation as I have done for my wheat flour muffins.
    • You can try adding 1/4 cup choco chips or tutti frutti. You can even add other nuts and dry fruits of your choice.

    Serving & Storage Suggestion

    Vanilla muffins are a great choice for breakfast or as an anytime snack. They keep good for 2 days when stored in air tight containers. But this recipe uses milk so I would suggest to store in fridge after a day and consume.Muffins become dry when aged, hence best to consume fresh and within a day or two.

    FAQS

    1.The muffin batter is sticky when I tested with tooth pick after 20 minutes of baking time – what should I do?

    Bake for 5-8 more minutes till the muffin rises above the liner to doom shape. Be watchful and do not allow it to get dark/ burnt. Still if it is not raising & dough sticks to tooth pick recall if you had preheated the oven and extend baking accordingly. If all the steps were followed correctly and still an issue, it has to with the quality/ageing of the baking powder or soda.

    2.Can I add choco chips to the muffins?

    Yes very much. You can add raisins, tutti frutti, dry fruits, and nuts as well. Mix them at the last stage of batter preparation and top it after filling the muffin mix in the mold.

    4.How is cup cake different from muffin?

    Muffins are bigger in size and more of a healthy variation to cupcakes. Muffins mostly do not use fancy ingredients plus no frostings. Muffins are so big that they can be had for an ideal breakfast too. Cup cakes are smaller in size when compared to muffins, generally frosted though not mandatory.

    5.Should the milk be boiled and used in this recipe?

    Not necessarily – Milk can be used raw or boiled & cooled. But I always use boiled, cooled milk.

    Eggless Muffin Recipes

    You must use the category name, not a URL, in the category field.

    If you have any more questions about this Vanilla Muffins Recipe   do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Vanilla Muffins Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    VanillaMuffins7
    Print Recipe Pin Recipe

    Vanilla Muffins Recipe | Bakery Style Vanilla Muffins

    Vanilla Muffins is a delicious, spongy cake made using few available ingredients in your kitchen. Easy, soft and delicious muffins with vanilla flavor goes great as a snack. Learn how to make perfectly domed Bakery Style Vanilla Muffins Recipe accompanied by step by step pictures and video.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Servings9 Muffins
    AuthorSharmilee J

    Ingredients

    VANILLA MUFFINS

    Dry Ingredients

    • 1 cup flour / all purpose flour
    • 1 teaspoon baking powder
    • 1/8 teaspoon salt

    Wet Ingredients

    • 1/2 cup granulated white sugar
    • 1 no egg at room temperature
    • 1 teaspoon vanilla extract
    • 1/4 cup milk
    • 1/4 cup curd
    • 1/4 cup melted butter

    WHOLE WHEAT VANILLA MUFFINS

    Dry Ingredients

    • 1 and 1/2 cups whole wheat flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt

    Wet ingredients

    • 1/4 cup unsalted melted butter
    • 1/2 cup granulated white sugar
    • 1 egg at room temperature

    Instructions

    Vanilla Muffins

    • Gather all your ingredients.
    • To a sieve : add 1 cup maida / all purpose flour, 1 teaspoon baking powder and 1/8 teaspoon salt.
    • Sieve it well. Set aside.
    • To another mixing bowl : Add 1/2 cup sugar, 1 egg at room temperature and 1 teaspoon vanilla essence.
    • Whisk it well until the mixture turns pale.
    • Now add 1/4 cup milk, 1/4 cup curd and 1/4 cup melted butter.
    • Whisk it well.
    • Now add flour mix.
    • Gently fold in using cut and fold method using a spatula until no dry flour is seen. Do not over mix even if small small lumps are seen it is just ok. If you overmix then the muffins will turn out hard.
    • Scoop out the batter using a ice cream scooper.
    • Line muffin liners in a muffin pan and keep it ready. Now fill the batter almost 3/4th of the liner. While doing this you can preheat the oven at 180 deg C for 10 mins.
    • Bake in preheated oven at 180 deg C for 23-25 mins or until a toothpick inserted in middle comes out clean without sticking.
    • Cool down on a wire rack then store. Or enjoy warm muffins if you like them.
    • Bakery style vanilla muffins ready.
    • Soft spongy bakery style vanilla muffins ready.

    Whole Wheat Vanilla Muffins

    • To a mixing bowl – add wheat flour,baking powder,baking soda and salt to it.
    • Whisk it well for even mixing.
    • To another bowl add melted butter.
    • Add sugar to it.
    • Add egg to it.
    • Beat until fluffy.
    • Add milk to it.
    • Add vanilla essence.
    • Beat it once again. Not a must to use electric beater you can use hand whisk itself.
    • Now add this wet mixture to flour mixture.
    • Add it at once.
    • Use a spatula to gently fold in do not over mix. Just fold in using cut and fold method until no dry flour is seen. The batter will be slightly thick as shown.
    • Scoop out the batter using a ice cream scooper.
    • Line muffin liners in a muffin pan. Add batter till 3/4 th of the liner. Preheat oven at 180 deg C.
    • Bake in preheated oven at 180 deg C for 20 mins or a tooth pick inserted in the middle comes out clean.
    • Soft fluffy bakery style muffins ready!

    Video

    Notes

    • No glove – no oven : Always use protective gear like thick gloves while handling the oven to avoid your hands getting hurt.
    • Do not mix all ingredients in a single bowl at one go. Milk, Sugar, Egg, Vanilla extract has to be blend separately & added.
    • Taste the batter for sweetness before baking if you are using cane sugar & add if need be & whisk accordingly.
    • Be watchful say from 15 minutes after baking start time to see if the muffin had started rising & is not getting burnt as ovens vary with wattage & make.
    • Use 2 paper liners for each mold so that the outer liner is bright and makes a good presentation as I have done for my wheat flour muffins.
    • You can try adding 1/4 cup choco chips or tutti frutti. You can even add other nuts and dry fruits of your choice.
    Nutrition Facts
    Vanilla Muffins Recipe | Bakery Style Vanilla Muffins
    Amount Per Serving (40 g)
    Calories 148 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 4g25%
    Trans Fat 0.2g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 1g
    Cholesterol 16mg5%
    Sodium 126mg5%
    Potassium 38mg1%
    Carbohydrates 22g7%
    Fiber 0.4g2%
    Sugar 12g13%
    Protein 2g4%
    Vitamin A 176IU4%
    Vitamin C 0.03mg0%
    Calcium 47mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

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    Filed Under: Breakfast Ideas, Muffins / Cupcakes, Sharmis Passions, Teatime snacks

    Reader Interactions

    Comments

    1. Mikana

      May 30, 2022 at 2:22 pm

      Please let us know the eggless version.

      Reply
    4.73 from 11 votes (11 ratings without comment)

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