The Bakery Style Vanilla Muffins Recipe is a tasty and fluffy cake that can be created with just a few simple ingredients found in your kitchen. These soft and delectable muffins with a hint of vanilla make for a perfect snack. Discover how to make the ideal domed muffins with clear instructions and visual aids in the form of step by step photos and a video.

These Bakery Style Vanilla Muffins can be whipped up in just minutes, creating a delightful treat that will surely impress. Enjoy them as is for a simple and tasty snack, or get creative and add your own unique twist.

About Vanilla Muffins

The Vanilla Muffins recipe is simple and fast, taking only minutes to prepare. The addition of vanilla adds a delightful burst of flavor to these muffins, making them soft and spongy.

I began making Bakery Style Vanilla Muffins ten years ago, using store-bought all-purpose flour (also known as maida or white flour) as the main ingredient. Over time, I have made several changes to the recipe, including using homemade maida, a combination of homemade maida and wheat flour in various ratios, and now exclusively using 100% wheat flour.

This recipe can serve as a foundation for creating various types of muffins. I encountered difficulty with many recipes when I first started baking, including basic muffins. However, after trying this recipe, I have not turned back. Even novice bakers can attempt this recipe with success.

Using common pantry ingredients, you can easily whip up a batch of these muffins. Infused with vanilla, they pair perfectly with a hot cup of coffee or tea, and are delicious on their own. The great thing about this recipe is that it yields tasty and fluffy muffins, with the flexibility to make various variations.

If you are new to baking, vanilla muffins are a great option for gaining experience. You can experiment with different variations and then progress to the next level of baking cakes.

Video

Vanilla Muffins 2 Variations

I have posted 2 cooking instructions

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What makes this recipe so lovable?

• Simple ingredients can be used to create this dish easily.

• It is possible to complete in under an hour starting from nothing.

• Many readers have tried and enjoyed this recipe.

• You can experiment with many different variations with great flexibility.

• Easily prepared in less than 30 minutes!

Vanilla Muffins Ingredients

• If you do not have any restrictions with gluten, opt for All Purpose Flour, Refined Wheat Flour, or Maida. Otherwise, it is recommended to use homemade or store-bought wheat flour.

• The flavor and aroma of the muffin are determined by the vanilla extract. You can use either homemade or store-bought vanilla extract for this recipe.

• Baking soda and baking powder are both used as leavening agents. It is important to use the recommended amount for a fluffy and tender 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.

• Consider using white sugar and either white or brown eggs in your recipe. While raw milk can be used, I personally prefer using boiled and cooled milk. White granulated sugar is the ideal choice, but cane sugar is a healthier alternative. Keep in mind that using cane sugar may slightly alter the taste and texture, so you may need to adjust the quantity to suit your desired level of sweetness.

Step by Step Instructions for Making Vanilla Muffins

Preparing ingredients

Collect all of your necessary materials.

Preparing dry mix

Mix 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/8 teaspoon of salt into a sieve.

Sift it thoroughly. Put it to the side.

Preparing wet mix

Add 1/2 cup of sugar, 1 room temperature egg, and 1 teaspoon of vanilla essence to a separate mixing bowl.

Mix it thoroughly until the mixture becomes light in color.

Next, include 1/4 cup of milk, 1/4 cup of yogurt, and 1/4 cup of melted butter.

7.Whisk it well.

Adding dry mix

Next, incorporate the flour mixture.

Carefully incorporate the ingredients using a spatula, using a cutting and folding technique, until all the dry flour is incorporated. Avoid over-mixing, even if there are some small lumps. Over-mixing can result in tough muffins.

Use an ice cream scooper to remove the batter.

Filling to muffin liner

Prepare a muffin pan by lining it with muffin liners. Fill the liners with batter, filling each one approximately 3/4 full. Meanwhile, preheat the oven to 180 degrees Celsius for 10 minutes.

Baking

Bake in an oven that has been preheated to 180 degrees Celsius for 23-25 minutes, or until a toothpick inserted in the center comes out clean and does not stick.

Allow the muffins to cool on a wire rack before storing them. Alternatively, you can enjoy them warm if that is your preference.

Vanilla Muffins done!

Vanilla muffins in the style of a bakery are now prepared.

Fifteen vanilla muffins, made in the style of soft and spongy bakery treats, are now prepared.

Enjoy!

Whole Wheat Vanilla Muffins

Discover the method for creating flawless and fluffy vanilla muffins with wheat flour. This is a nutritious substitute for traditional muffins.

I stopped purchasing maida from stores after trying to make it at home. Eventually, I stopped making it from scratch altogether and now use wheat flour for all my baking needs. It has been successful 90% of the time and my children enjoy the homemade treats, which I now make at least once a month.

During a typical conversation, my neighbor cautioned me against frequently giving homemade baked goods to kids. While I agree with this, I still believe that homemade treats, including baked goods, are superior to store-bought ones because you have full knowledge of the ingredients and they are made fresh. Therefore, it is acceptable to have homemade baked goods once or twice a month, as I do not want to deprive them of the joy of indulging in them occasionally.

Ingredients

Dry Mix

One and a half cups of wheat flour.
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Wet Mix

1/4 cup of melted unsalted butter

1/2 cup of sugar, specifically granulated white sugar

There is not an egg that is currently at room temperature.

1.

In a mixing bowl, combine wheat flour, baking powder, baking soda, and salt.

Mix thoroughly by whisking.

Add melted butter to a separate bowl.

Include sugar in it.

Mix in the egg.

6.Beat until fluffy.

Pour milk into the mixture.

8.Add vanilla essence.

“Conquer it once more. It is not necessary to use an electric mixer; a hand whisk will suffice.”

Next, combine the wet mixture with the flour mixture.

Please include it immediately.

To avoid over mixing, gently fold in the ingredients with a spatula. Use the cut and fold method until there is no longer any dry flour visible. The batter may appear slightly thick.

Using an ice cream scooper, remove the batter.

Place muffin liners in a muffin tin and fill them with batter until they are three-quarters full. Preheat the oven to 180 degrees Celsius.

Bake at 180 degrees Celsius for 20 minutes in a preheated oven, or until a toothpick inserted in the center comes out clean.

Freshly baked, soft and fluffy muffins now available!

Expert Tips

• “You should always wear protective gear, such as thick gloves, when handling the oven to prevent any injuries to your hands.”

• Avoid combining all the ingredients in one bowl at once. Instead, blend the milk, sugar, egg, and vanilla extract separately and then add them to the mixture.

• Before baking, taste the batter to check for sweetness if you are using cane sugar. If needed, add more and whisk accordingly.

• It is important to monitor the muffins 15 minutes after they start baking to ensure they are not burning, as oven wattage and make can vary.

• For my wheat flour muffins, I recommend using two paper liners per mold. This will result in a brighter outer liner and create a more appealing presentation.

• You have the option to include 1/4 cup of chocolate chips or tutti frutti. You can also add any other nuts or dried fruits that you prefer.

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

I tested the muffin batter with a toothpick after 20 minutes of baking, and it was still sticky. What should I do?

Continue baking for an additional 5-8 minutes until the muffin expands above the liner into a dome shape. Pay close attention and make sure it does not become too dark or burned. If it still does not rise and the dough sticks to a toothpick, check if the oven was preheated and extend the baking time accordingly. If all steps were done correctly and there are still issues, it may be due to the quality or age of the baking powder or soda.

Is it possible for me to make the muffin mix ahead of time and bake it at a later time, or can I save a portion of the mix for future use?

You are able to make the muffin mix ahead of time or keep a portion of it refrigerated in a sealed container for one day. However, using fresh batter will ensure that the muffins rise perfectly.

Is it possible to include chocolate chips in the muffins?

I am in agreement. You have the option to include raisins, tutti frutti, dry fruits, and nuts. Simply combine them at the end when preparing the batter and sprinkle them on top after filling the muffin mold.

What sets a cupcake apart from a muffin?

Muffins are larger and a healthier option compared to cupcakes. They usually do not include fancy ingredients and are not topped with frosting. Muffins are substantial enough to be a suitable breakfast choice. Cupcakes, on the other hand, are smaller in size and typically have frosting, but it is not necessary.

Is it necessary to boil the milk before using it in this recipe?

It is not always necessary to boil milk before using it. It can be used raw or boiled and cooled. However, I personally prefer to use boiled and cooled milk.

Eggless Muffin Recipes

If you have any further inquiries regarding this Vanilla Muffins Recipe, please contact me at [email protected]. Additionally, you can also find me on Instagram, Facebook, Pinterest, Youtube, and Twitter.

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