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Vanilla muffin baked golden brown, served in paper cases
Fluffy vanilla muffins with a tender crumb

Classic vanilla muffins

Author: Flavelo
Recipes Cakes and Desserts
The muffin is the king of 'mixed batters', where speed is a virtue. The secret is the 'two bowl method': wet separate, dry separate, then quick combination. If you follow this rule, the result will be a domed, soft-crumbed cake. Vanilla here is not just a flavouring, but evokes the warmth of home with its scent, while butter ensures a rich, full flavour.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 12 servings
🔥 Calories 230 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Muffin tin: Standard 12-hole tin.
  • Paper cases: So it doesn't stick and is easy to serve.
  • Two mixing bowls: One for dry, one for wet ingredients.
  • Hand whisk: No need for a machine, in fact, better to mix by hand!
  • Ice cream scoop: For even portioning of batter.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C (standard setting). Line the muffin tin holes with paper cases.

Tip: A hot oven is essential for quick rising (the baking powder reaction).
2 ✓

In a large bowl, sift together the dry ingredients: flour, baking powder and salt. Mix in the sugar too.

Tip: Sifting and salt are important: sifting lightens, salt highlights sweet flavours.
3 ✓

In another bowl, mix the wet ingredients: melted butter, milk, eggs and vanilla.

Tip: It's important everything is at room temperature, otherwise the butter might seize from the cold milk.
4 ✓

Pour the wet mixture into the dry, and fold with a spoon or spatula just until the flour disappears.

Tip: DO NOT OVERMIX! It's fine if it stays a bit lumpy. This is the secret to a soft muffin.
5 ✓

Portion the batter into the cases, filling each about three-quarters full.

Tip: An ice cream scoop helps make every muffin the same size, so they bake simultaneously.
6 ✓

Place in the oven and bake for 20-25 minutes until the tops are golden brown.

Tip: Perform a skewer test in the centre: if the skewer/toothpick comes out clean, it's ready.
7 ✓

Leave to cool in the tin for 5 minutes, then place muffins on a wire rack.

Tip: If you leave them in the hot tray, the bottom and paper can get soggy from their own steam.

Recipe FAQ

Why did the muffin become hard and chewy?
You overmixed the batter. If flour gets moisture and you mix a lot, gluten develops, which is good for bread but not for muffins. Only mix until the flour just disappears!
Why didn't it rise?
Your baking powder might be old, or the oven temperature was too low.
Why did the middle sink?
You opened the oven door too soon, and the cake structure hadn't set yet when the cold air rushed in.

Ingredients

  • 250 g Plain flour
  • 150 g Caster sugar
  • 100 ml Milk (room temperature)
  • 100 g Butter (melted, but not hot)
  • 2 pcs Eggs (room temperature)
  • 1 sachet Baking powder (approx. 10g)
  • 1 tsp Vanilla extract (or paste)
  • 1 pinch Salt