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.
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. 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
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.
How to make Vanilla Muffins Step by Step
Preparing ingredients
1.Gather all 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. 3.Sieve it well. Set aside.
Preparing wet mix
4.To another mixing bowl : Add 1/2 cup sugar, 1 egg at room temperature and 1 teaspoon vanilla essence. 5.Whisk it well until the mixture turns pale. 6.Now add 1/4 cup milk, 1/4 cup curd and 1/4 cup melted butter. 7.Whisk it well.
Adding dry mix
8.Now 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. 10.Scoop out the batter using a ice cream scooper.
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.
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. 13.Cool down on a wire rack then store. Or enjoy warm muffins if you like them.
Vanilla Muffins done!
14.Bakery style vanilla muffins ready. 15.Soft spongy bakery style vanilla muffins ready. Enjoy!
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. 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 flour1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt Wet Mix1/4 cup unsalted butter (melted)1/2 cup granulated white sugar1 no egg at room temperature
- 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.
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
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