Easy Eggless Vanilla Muffin Recipe in 3 simple steps

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.