Today we’re baking a classic and delightfully fluffy batch of bakery-style muffins. This is a simple, foolproof recipe that yields 12 moist, tall, and golden muffins—perfect for breakfast, snacks, or tea time. You can customize them by folding in chocolate chips, raisins, nuts, or your favorite add-ins. The texture is light and tender, and the flavor is delicately sweet with just the right balance of richness and moisture from the eggs, oil, and milk. Whether you’re a beginner baker or a seasoned pro, these muffins will become a favorite in your kitchen!
Preparation, Bake, and Total Time
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Preparation Time: 10 minutes
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Bake Time: 20–25 minutes
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Total Time: 35 minutes
Yield: 12 large muffins
Cuisine: International/Bakery-style
Ingredients (in Cups and Grams)
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Eggs – 2 large
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Vegetable oil – 125 ml (½ cup)
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Milk – 250 ml (1 cup)
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Granulated sugar – 200 g (1 cup)
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Vanilla extract (or any flavor extract) – 1 teaspoon
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Plain flour – 360 g (3 cups)
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Baking powder – 1 teaspoon
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Salt – ½ teaspoon
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Optional: Raisins or chocolate chips – 100 g (⅔ cup)
Directions
Step 1: Prepare Your Baking Tools
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Preheat the oven to 180°C (360°F) or Gas Mark 4.
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Line a 12-cup muffin tray with paper liners or grease with non-stick spray. Set aside.
Step 2: Beat the Eggs
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In a large bowl, whisk the eggs vigorously for about 3 minutes until fluffy and foamy.
Step 3: Add Wet Ingredients
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Slowly whisk in the vegetable oil until combined.
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Add the milk and whisk again until fully incorporated.
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Add sugar and vanilla extract. Whisk until smooth.
Step 4: Add Dry Ingredients
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In another bowl, sift together the flour, baking powder, and salt.
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Gradually add the dry mixture to the wet ingredients.
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Use a spatula or whisk to gently combine until the batter is just smooth. Do not overmix.
Step 5: Optional Add-Ins
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Gently fold in chocolate chips or raisins using a spatula if using.
Step 6: Fill Muffin Tins
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Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
Step 7: Bake
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Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Every oven is different, so keep an eye after the 20-minute mark.
Step 8: Cool and Serve
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Let the muffins cool in the tray for 10 minutes.
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Then transfer them onto a wire rack to cool completely.
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Serve as-is or with a dusting of powdered sugar!
Serving Suggestions
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Enjoy warm with a pat of butter or jam.
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Pair with coffee, milk, or tea for a cozy snack.
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Drizzle with melted chocolate or glaze for a dessert twist.
Cooking Tips
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Don’t overmix the batter; mix just until combined for soft and fluffy muffins.
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Use room temperature eggs and milk for better texture.
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For taller muffin tops, let the batter rest for 10 minutes before baking.
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You can substitute whole milk with almond milk or oat milk for a dairy-free version.
Nutritional Benefits
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Eggs: Provide protein and essential vitamins for energy and brain health.
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Milk: Good source of calcium and vitamin D.
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Raisins: Rich in iron and antioxidants (if using).
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Vegetable oil: Keeps the muffins moist without adding saturated fat.
Dietary Information
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Contains gluten, eggs, and dairy (if using regular milk).
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Can be made dairy-free with plant-based milk alternatives.
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Nut-free as written, unless you choose to add nuts.
Nutritional Facts (per muffin, approx.)
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Calories: 210–230 kcal
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Protein: 4 g
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Carbohydrates: 30 g
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Fat: 10 g
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Sugar: 13 g
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Fiber: 1 g
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Sodium: 120 mg
Storage
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Store cooled muffins in an airtight container at room temperature for up to 3 days.
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Refrigerate for up to 5 days.
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Freeze for up to 2 months; reheat in the microwave or oven before serving.
Why You’ll Love This Recipe
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Quick and Easy: No fancy equipment or techniques—just mix, scoop, and bake.
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Perfectly Moist and Fluffy: Thanks to the oil, milk, and well-beaten eggs.
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Versatile: Great base recipe to add any flavors or mix-ins.
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Family Favorite: Loved by kids and adults alike.
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Make-Ahead Friendly: Great for meal prep, breakfast, or snacks on the go.
Recipe Conclusion
Whether you enjoy them plain, dotted with chocolate chips, or bursting with raisins, these fluffy muffins are sure to bring smiles to your kitchen. They’re simple, quick, and consistently delicious—perfect for beginners or anyone looking for a no-fail muffin recipe. Bake a batch, share with friends, or stash them in the freezer for future cravings!
Frequently Asked Questions (FAQs)
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Can I use whole wheat flour?
Yes, replace up to half the flour with whole wheat flour for a heartier muffin. -
Can I reduce the sugar?
Yes, you can reduce the sugar by 25–50g depending on your preference. -
Can I add fruit like blueberries or bananas?
Absolutely! Fresh or frozen berries or mashed banana can be folded into the batter. -
What oil works best?
Any neutral oil like canola, sunflower, or light olive oil is perfect. -
Why did my muffins sink in the middle?
Overmixing or underbaking can cause sinking. Be gentle and check for doneness. -
Can I make these into mini muffins?
Yes! Bake at 180°C for 12–15 minutes and check with a toothpick. -
Can I use buttermilk instead of milk?
Yes, buttermilk will add a nice tang and slightly richer texture. -
Do I need to sift the flour?
Sifting helps prevent lumps and ensures even mixing, especially with baking powder. -
Can I use a stand mixer?
It’s best to mix muffins by hand to avoid overmixing. A hand whisk is perfect. -
How do I get dome-shaped muffin tops?
Fill each muffin cup ¾ full and bake immediately in a properly preheated oven.