Classiic Fluffy Muffins
Introduction**
Muffins are timeless treats — soft, fluffy, and lightly sweet, perfect for breakfast, brunch, or a snack. This classic vanilla muffin recipe creates tender muffins with a golden dome, just like in your photo. You can keep them plain or customize with your favorite add-ins.
Ingredients**
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (120ml) vegetable oil or melted butter
- 1 cup (240ml) whole milk (or buttermilk for extra softness)
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- Optional: ½ cup chocolate chips, blueberries, or chopped nuts
- *Optional: 2 tbsp coarse sugar for sprinkling on top
Instructions**
- Preheat & Prep:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. - Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Combine Wet Ingredients:
In another bowl, beat the eggs lightly. Add milk, oil (or melted butter), and vanilla extract. Mix well. - Make the Batter:
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Don’t overmix! If you’re adding chocolate chips, nuts, or fruits, fold them in now. - Fill the Cups:
Spoon the batter evenly into the muffin liners, filling each about ¾ full. For extra crunch, sprinkle tops with coarse sugar. - Bake:
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. - Cool:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Methods**
- For tall muffin tops: Start by baking at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) for the remaining time. This gives muffins a nice dome.
- Don’t overmix; it makes muffins tough.
- Use paper liners for easy cleanup and prettier muffins.
- Fresh berries: Toss them lightly in flour before folding in to prevent sinking.
A Bit of Muffin History**
Muffins originated in England during the 18th century as small yeast cakes, sold by street vendors. The American-style muffin, made with baking powder instead of yeast, became popular in the 19th century thanks to quick leavening and local ingredients like cornmeal and blueberries.
Benefits**
- Quick to make — ready in under 30 minutes.
- Customizable: add fruits, nuts, or spices.
- Kid-friendly and perfect for lunchboxes.
- Freezer-friendly — batch bake and freeze!
Formation & Variations**
- Add 2 tbsp lemon zest for a zesty muffin.
- Stir in ½ cup mashed bananas for banana muffins.
- Swirl in Nutella or jam before baking.
- Make mini muffins — just reduce bake time to 10–12 minutes.
Nutrition (Approx. per muffin)**
Values may vary with add-ins.
- Calories: ~200 kcal
- Carbs: ~28g
- Protein: ~4g
- Fat: ~8g
- Sugar: ~12g
Conclusion**
These fluffy muffins are simple, versatile, and guaranteed to make your kitchen smell amazing. Serve them warm with butter, jam, or enjoy them plain with coffee or tea!
For Muffin Lovers**
This recipe is for all muffin lovers — from kids to grandparents. Bake, share, and spread the joy!