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
Preparation Time: 10 minutes
Bake Time: 20–25 minutes
Total Time: 35 minutes
Yield: 12 large muffins
Cuisine: International/Bakery-style
Ingredients (in Cups and Grams)
Eggs – 2 large
Vegetable oil – 125 ml (½ cup)
Milk – 250 ml (1 cup)
Granulated sugar – 200 g (1 cup)
Vanilla extract (or any flavor extract) – 1 teaspoon
Plain flour – 360 g (3 cups)
Baking powder – 1 teaspoon
Salt – ½ teaspoon
Optional: Raisins or chocolate chips – 100 g (⅔ cup)
Directions
Step 1: Prepare Your Baking Tools
Preheat the oven to 180°C (360°F) or Gas Mark 4.
Line a 12-cup muffin tray with paper liners or grease with non-stick spray. Set aside.
Step 2: Beat the Eggs
In a large bowl, whisk the eggs vigorously for about 3 minutes until fluffy and foamy.
Step 3: Add Wet Ingredients
Slowly whisk in the vegetable oil until combined.
Add the milk and whisk again until fully incorporated.
Add sugar and vanilla extract. Whisk until smooth.
Step 4: Add Dry Ingredients
In another bowl, sift together the flour, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients.
Use a spatula or whisk to gently combine until the batter is just smooth. Do not overmix.
Step 5: Optional Add-Ins
Gently fold in chocolate chips or raisins using a spatula if using.
Step 6: Fill Muffin Tins
Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
Step 7: Bake
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Every oven is different, so keep an eye after the 20-minute mark.
Step 8: Cool and Serve
Let the muffins cool in the tray for 10 minutes.
Then transfer them onto a wire rack to cool completely.
Serve as-is or with a dusting of powdered sugar!
Serving Suggestions
Enjoy warm with a pat of butter or jam.
Pair with coffee, milk, or tea for a cozy snack.
Drizzle with melted chocolate or glaze for a dessert twist.
Cooking Tips
Don’t overmix the batter; mix just until combined for soft and fluffy muffins.
Use room temperature eggs and milk for better texture.
For taller muffin tops, let the batter rest for 10 minutes before baking.
You can substitute whole milk with almond milk or oat milk for a dairy-free version.
Nutritional Benefits
Eggs: Provide protein and essential vitamins for energy and brain health.
Milk: Good source of calcium and vitamin D.
Raisins: Rich in iron and antioxidants (if using).
Vegetable oil: Keeps the muffins moist without adding saturated fat.
Dietary Information
Contains gluten, eggs, and dairy (if using regular milk).
Can be made dairy-free with plant-based milk alternatives.
Nut-free as written, unless you choose to add nuts.
Nutritional Facts (per muffin, approx.)
NEXT
ADVERTISEMENT
