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Fluffy Vanilla Muffins – Moist, Golden, and Easy to Bake
Nothing beats the aroma of freshly baked muffins straight out of the oven. These fluffy vanilla muffins are soft, golden, and delicately sweet — perfect for breakfast, tea-time, or a quick snack.
Ready in under an hour, these muffins are made with pantry staples and require no fancy equipment. The result? Pillowy centers, crisp domed tops, and irresistible flavor with every bite.
Looking for more easy bakes like this? Check out Tinsuf’s muffin collection or their guide to quick homemade baked goods.
Ingredients
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3 large eggs
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1 cup granulated sugar
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1 cup plain yogurt (or sour cream)
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½ cup vegetable oil
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2 tsp vanilla extract
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2 cups all-purpose flour
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2 tsp baking powder
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Pinch of salt
Instructions
Step 1: Prep the Oven
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Preheat oven to 350°F (175°C).
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Line a muffin tin with paper liners or grease well.
Step 2: Mix Wet Ingredients
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In a large bowl, whisk together:
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Eggs
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Sugar
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Yogurt
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Oil
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Vanilla extract
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Step 3: Add Dry Ingredients
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In a separate bowl, combine:
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Flour
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Baking powder
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Salt
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Gradually add the dry mix into the wet mixture.
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Mix just until combined — don’t overmix.
Step 4: Fill Muffin Cups
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Divide batter evenly between 12 muffin cups, filling each about ¾ full.
Step 5: Bake
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Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
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Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Muffins
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Room temp ingredients make the batter mix better.
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Avoid overmixing to keep the muffins light and airy.
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For a dome-top look, preheat oven to 400°F, bake 5 minutes, then reduce to 350°F.
Optional Add-ins
Want to change it up? Try these mix-ins:
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Chocolate chips
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Blueberries
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Lemon zest
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Chopped nuts
Storage
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Room temp: Store in an airtight container for 3–4 days.
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Freeze: Wrap individually and freeze for up to 2 months.
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To reheat: Microwave for 20–30 seconds or thaw at room temp.
FAQ
Can I use whole wheat flour?
Yes, but use 50/50 all-purpose and whole wheat for best texture.
Can I make these dairy-free?
Swap yogurt for dairy-free yogurt and use oil instead of butter.
Can I double the batch?
Absolutely! These muffins freeze well, so make extra.
Nutrition Info (Per muffin)
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Calories: 180 kcal
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Fat: 8g
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Carbs: 22g
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Protein: 3g
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Sugar: 10g
Make These Muffins Today!
These homemade vanilla muffins are soft, easy, and impossible to resist. Whether you’re baking for a school snack, quick breakfast, or cozy family moment — they always hit the spot.
Craving more? Explore Tinsuf’s bakery-style muffins or learn how to upgrade your baking setup with essential tools.
