86% would make this again

Vanilla Muffin Recipe

Q: Why did my muffins turn out flat?

Check your leavening and oven. Old or inactive baking powder is the top culprit, so test it before baking (pour boiling water over ½ tsp and watch for a fizzy reaction). Also make sure the oven is fully preheated and you don’t underfill the cups; low oven heat, too little batter in each cup, or stale leavener all lead to flat muffins.

Q: How do I get tall, domed muffin tops every time?

Start hot for a short burst then lower the heat. Baking at a high temperature for the first 5–8 minutes sets the edges while the centre keeps rising, then finishing at a lower temperature gives a golden top without drying the inside. Using the right fill level (about three quarters full) and evenly portioning the batter also helps the rise stay even.

Q: What keeps muffins moist and tender?

Use a moist dairy like Greek yogurt or sour cream and avoid overmixing. Yogurt adds tenderness and helps retain moisture, while mixing just until the dry ingredients are barely combined prevents gluten overdevelopment that makes muffins tough. A small amount of oil with butter also keeps the crumb soft.

Q: Why are my muffins dense or chewy instead of light?

You probably overmixed the batter or measured flour too heavily. Overmixing develops gluten and creates a dense texture, and scooping flour directly with a measuring cup can add extra flour. Use the spoon-and-level method or a scale, and fold the dry into the wet only until it’s just combined.

Q: Can I make muffin batter ahead or freeze the muffins?

Yes to both. Batter can be chilled for up to 24 hours and baked straight from fridge after a brief rest, and baked muffins freeze well for up to three months if cooled completely and wrapped. Reheat from frozen in the oven or microwave for best texture. Users like the make-ahead option for weeknight convenience.

Q: How do I know my baking powder is still active?

Test it in hot water: put ½ teaspoon of baking powder in a bowl and pour over 60–65 ml (¼ cup) boiling water. If it fizzes energetically it’s good; if it barely reacts, replace it. Fresh leavening makes a huge difference in lift and texture.

Vish G

September 6, 2025

This Vanilla Muffin Recipe proves sometimes the simplest things are the best. These muffins are fluffy, golden, and sweet without trying too hard. Perfect for mornings when you want comfort with your coffee.

PREP TIME

15 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

250 g (2 cups) plain/all-purpose flour, spooned and levelled
2 tsp baking powder (check it’s fresh)
½ tsp bicarbonate of soda (baking soda)
¼ tsp salt
100 g (½ cup) caster sugar (or granulated sugar)
2 large eggs, at room temperature
120 g (½ cup) Greek yogurt, at room temperature
60 ml (¼ cup) vegetable oil or other neutral oil
60 g (¼ cup) unsalted butter, melted and cooled slightly
2 tsp vanilla extract
60 ml (¼ cup) milk, at room temperature

Instructions

Preheat oven to 220°C (425°F) and line a 12-hole muffin tin with paper cases.
In a medium bowl, whisk together flour, baking powder, bicarbonate of soda, and salt. Set aside.
In a large bowl, whisk sugar and eggs until pale and well combined. Add Greek yogurt, oil, melted butter, vanilla, and milk, and whisk again until smooth.
Tip the dry ingredients into the wet ingredients. Fold gently with a spatula until the flour is just absorbed. The batter should be a little lumpy. Do not overmix.
Use an ice cream scoop or spoon to divide the batter evenly between the muffin cases, filling each about three-quarters full.
Bake at 220°C (425°F) for 5 minutes, then reduce the oven temperature to 180°C (350°F) without opening the door, and bake for another 12–15 minutes until the tops are golden and a skewer inserted into the centre comes out clean.
Leave muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.