This eggless vanilla muffin recipe is the perfect base muffin for a warm cup of coffee or tea. These moist vanilla muffins are easy to whip up using pantry staple ingredients and oil for a moist, tender crumb resulting in soft, delicious muffins that everyone will love—a basic recipe that’s sure to become a favorite!
Vanilla Muffins or Vanilla Cupcakes?
If you’re always confused about the difference between muffin and cupcake recipes, let me clarify that, with this vanilla muffin recipe.
Muffins are usually less sweet and made with oil, giving them a soft but slightly denser texture.
These plain vanilla muffins are slightly denser but still offer a bakery-style texture that’s perfect for those who love a simple yet delicious recipe
If you prefer cupcakes, simply swap the oil for butter, increase the sugar, and add frosting for that classic cupcake touch!
Our vanilla cupcakes recipe is a good place to start with if you like!
Ingredients
Ingredient Notes
- Yogurt: Use room temperature yogurt.
- Oil: Oil keeps these muffins moist and tender. Any neutral oil, like canola or vegetable oil, works well. Can be substituted with some melted unsalted butter too.
- Vanilla Extract: Essential for a warm, classic vanilla flavor. Use pure vanilla extract if possible for the best taste.
Step by Step Instructions
Step 1: Make the Buttermilk
Add vinegar to warm milk, give it a stir, and set it aside to curdle. This creates a homemade buttermilk that will add moisture and softness to the muffins (image 1).
Step 2: Sift the Dry Ingredients
In a small bowl, sift together the all-purpose flour, baking powder, baking soda, and salt (image 2).
Step 3: Prepare the Muffin Batter
In a large mixing bowl, whisk together the yogurt and sugar until well combined (image 3).
While whisking, slowly add the oil and vanilla extract, blending until the mixture is smooth and the wet ingredients are well incorporated (image 4 and 5).
Add one-third of the dry ingredients to the wet mixture and gently fold with a spatula.
Next, pour in half of the buttermilk, folding until combined (image 6).
Continue alternating between the dry ingredients and buttermilk, mixing just until you reach a smooth, cake-like batter (image 7).
Step 4: Bake the Muffins
Line a muffin pan with cupcake liners, and divide the batter evenly among them using an ice cream scoop.
Bake in a preheated oven at 180°C (350°F) for 18-22 minutes, or until a skewer inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 3-4 minutes, then transfer them to a wire rack to cool completely. Enjoy your perfectly soft and fluffy vanilla muffins!
Storage Instructions
- Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days. Keeping them in a cool, dry place will help maintain their texture.
- Refrigerator: For longer storage, place the muffins in an airtight container in the refrigerator for up to 5 days. Before serving, you can let them come to room temperature or warm them slightly in the microwave for a fresher taste.
- Freezer: To store for an extended period, wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag. They can be frozen for up to 2 months. To enjoy, let them thaw at room temperature or warm briefly in the microwave.
Best Tips:
- Let the yogurt and milk come to room temperature before you start. Cold ingredients can cause the batter to curdle or make the muffins dense.
- For the best flavor, opt for pure vanilla extract or vanilla bean paste rather than imitation vanilla. Good-quality vanilla adds a rich, warm flavor that shines in these simple vanilla muffins. You’ll taste the difference with a quality extract, especially in recipes like this where vanilla is the star ingredient.
- If you love that tall, rounded muffin top often seen in cafes, fill each muffin liner to the top with batter. This will help the muffins rise higher and give them a tall, bakery-style vanilla muffins appearance.
- Lining the muffin tin with paper liners ensures easy removal after baking. No sticking, no mess, and the muffins hold their shape. For a more rustic, café-style look, you can easily make your own parchment paper liners at home. Check out my video tutorial for a step-by-step guide on creating these charming homemade liners!
- Insert a toothpick or skewer in the center of a muffin. If it comes out clean or with a few crumbs, they’re ready. Avoid overbaking, as it can dry out the muffins.
Variations:
Mastering basic recipes like these easy vanilla muffins recipe or cupcakes is essential for any baker—it provides the foundation to experiment with flavors and create endless delicious variations. Here are some tasty ideas to try:
- Chocolate Chip Muffins: Add a handful of chocolate chips to the batter for a classic, crowd-pleasing treat.
- Blueberry Muffins: Fold in fresh, juicy blueberries and a hint of lemon zest for a refreshing twist. Frozen blueberries would work too.
- Jam-Filled Muffins: Add a spoonful of your favorite jam to the center of each muffin before baking for a sweet surprise. Or serve the muffins with some fruit filling of choice. I tried it with raspberry filling and we loved it.
- Crumble-Topped Muffins: Sprinkle a simple cinnamon crumble on top of the muffins for a bakery-style texture and flavor boost.
- Lemon Glaze: Drizzle a tangy lemon glaze over the cooled muffins to add a burst of citrusy sweetness.
- Vanilla Glaze: A smooth vanilla glaze adds a lovely touch of sweetness, perfect for serving these as a dessert.
Experimenting with flavors in muffin recipes like this base recipe lets you create endless possibilities.
Frequently Asked Questions
Yes, absolutely! For jumbo muffins, use a jumbo muffin pan and fill each liner to the top. Increase the baking time by about 5-7 minutes, checking for doneness with a toothpick to ensure they’re fully baked. Check out lemon muffins for the same.
Be sure not to overmix the batter once the dry ingredients are added, and always use fresh baking powder and baking soda. Room-temperature ingredients also help create a light, fluffy muffins.
You can substitute yogurt with 2 eggs. The eggs will provide moisture and structure, helping to achieve a fluffy texture. Just note that eggs won’t add the slight tang that yogurt does, but they’ll still result in soft, delicious muffins!
Related Recipes
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Easy Eggless Vanilla Muffin Recipe in 3 simple steps
Ingredients
- 1/2 cup (120 ml) Warm Milk
- 1 tsp Vinegar
- 1.5 cups (180 gms) All Purpose Flour/Maida
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- Pinch of salt
- 1/2 cup (120 ml) Yogurt
- 3/4 cup (150 gms) Sugar
- 1/3 cup (80 ml) Oil
- 1 tsp Vanilla Extract
Instructions
- In a small bowl, combine warm milk with a splash of vinegar. Stir, then set aside for a few minutes to curdle.
- Sift together the all-purpose flour, baking powder, baking soda, and salt into a medium bowl. Set aside.
- In a large mixing bowl, whisk the yogurt and sugar until smooth and well combined. Gradually whisk in the oil and vanilla extract, mixing until the ingredients are well incorporated and the batter is smooth.
- Add one-third of the dry ingredients to the wet mixture and fold gently with a spatula. Pour in half of the buttermilk, folding until combined. Repeat, alternating between the dry ingredients and buttermilk, until a smooth, cake-like batter forms. Be careful not to overmix.
- Line a muffin tin with paper liners. Divide the batter evenly among the liners, filling each one nearly to the top. Bake in a preheated oven at 180°C (350°F) for 18–22 minutes, or until a skewer inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 3–4 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or at room temperature.
Video
Notes
- Use any neutral oil, like vegetable or canola oil, for a moist texture, or substitute with melted unsalted butter if preferred.
- If you don’t have yogurt, replace it with 2 eggs.
- For a taller muffin, fill the liners to the top and use room temperature ingredients to prevent dense texture.
- Store muffins in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. For longer storage, freeze individually wrapped muffins for up to 2 months and thaw as needed.
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