These soft, fluffy muffins are simple to prepare and perfect for breakfast, tea time, or a quick snack. Made with everyday pantry ingredients, this recipe delivers reliable, bakery-style results with a tender crumb and lightly golden top.
Why You’ll Love This Recipe
This muffin recipe is easy to follow and beginner-friendly.
It uses simple, affordable ingredients.
The texture is soft and moist with a delicate sweetness.
It’s a versatile base you can customize with different flavors or add-ins.
The recipe makes a generous batch, ideal for family or sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups all-purpose flour
4 teaspoons baking powder
1 1/4 cups granulated sugar
4 large eggs
2 teaspoons essence of choice (vanilla is recommended)
2 cups milk
1 cup vegetable oil
Directions
Preheat the oven to 180°C (350°F). Grease a muffin pan lightly with oil or line it with paper muffin cups.
In a large mixing bowl, combine the sugar, eggs, and vegetable oil. Mix until well blended and slightly creamy.
Add the essence and milk to the mixture and continue mixing until fully combined.
In a separate bowl, mix the flour and baking powder together evenly.
Gradually add the dry ingredients to the wet ingredients, one cup at a time, mixing gently after each addition. Continue mixing until the batter is smooth and lump-free. Do not overmix.
Divide the batter evenly into the prepared muffin pan, filling each cup about three-quarters full.
Bake in the preheated oven for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the muffins to cool slightly before serving.
Servings and timing
Servings: 12 standard muffins
Preparation time: 15 minutes
Baking time: 20–25 minutes
Total time: about 40 minutes
Variations
Add 1 cup of chocolate chips for chocolate muffins.
Fold in 1 cup of fresh or dried fruit such as blueberries or raisins.
Replace half a cup of milk with yogurt for extra moisture.
Add 1 teaspoon of cinnamon or nutmeg for a warm spice flavor.
Mix in grated lemon or orange zest for a citrus twist.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
Muffins can be frozen for up to 2 months; wrap them individually before freezing.
To reheat, warm in the oven at 160°C for a few minutes or microwave briefly until soft.
FAQs
Can I use self-raising flour instead of all-purpose flour?
Yes, but omit the baking powder if using self-raising flour.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar slightly, but it may affect the texture and sweetness.
What essence works best for these muffins?
Vanilla essence is the most common, but lemon, almond, or coconut also work well.
Can I make these muffins without eggs?
Eggs help with structure, but you can try egg substitutes if needed, though the texture may change.
How do I know when the muffins are fully baked?
Insert a toothpick into the center; if it comes out clean, they are done.
Can I bake this batter as a cake instead?
Yes, pour the batter into a greased cake pan and adjust the baking time to 35–40 minutes.
Why did my muffins turn out dense?
Overmixing the batter can cause dense muffins. Mix just until combined.
Can I use margarine instead of vegetable oil?
Yes, melt the margarine first and use the same measurement.
How full should I fill the muffin cups?
Fill each cup about three-quarters full for best results.
Can I double this recipe?
Yes, the recipe doubles well if you are baking for a larger group.
Conclusion
These classic muffins are a dependable recipe that delivers soft, flavorful results every time. Whether enjoyed plain or customized with your favorite add-ins, they are perfect for home baking and suitable for any occasion. This simple method ensures consistent success, even for beginner bakers.
These classic bakery-style muffins are fluffy, tender, and lightly sweet, making them perfect for breakfast or snacks. Simple to make with basic pantry ingredients and highly customizable with your favorite mix-ins.
Ingredients
4 cups all-purpose flour
4 teaspoons baking powder
1 1/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla essence (or essence of choice)
2 cups milk
1 cup vegetable oil
Instructions
Preheat oven to 180°C (350°F). Lightly grease a muffin pan or line with paper liners.
In a large bowl, beat sugar, eggs, and oil until well blended and creamy.
Add milk and essence. Mix until fully combined.
In a separate bowl, whisk flour and baking powder together.
Gradually add the dry ingredients to the wet ingredients, mixing gently after each addition until the batter is smooth. Do not overmix.
Divide the batter into the muffin cups, filling each about three-quarters full.
Bake for 20–25 minutes, or until golden and a toothpick comes out clean.
Cool slightly before serving.
Notes
Do not overmix the batter to keep muffins light and fluffy.
Test doneness with a toothpick inserted into the center of a muffin.
Customize with chocolate chips, fruit, spices, or citrus zest.
Use yogurt instead of some milk for extra moistness.
