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A plate of golden-brown muffins, some in yellow wrappers, sits on a light blue surface. Nearby, a blue and white plate holds a halved muffin, and a small jar with a spoon is in the corner.
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5 from 2 votes

Fluffy Vanilla Muffins Recipe

These vanilla muffins are moist, fluffy & ready in 40 minutes with just 6 ingredients. There's no creaming and no waiting involved!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: British
Servings: 16
Calories: 223kcal
Author: Mimi Harrison

Ingredients

  • 125 ml vegetable oil or melted butter
  • 250 ml milk of your choice
  • 2 medium eggs
  • 225 g caster sugar
  • 3 tsp vanilla bean paste
  • 400 g self-raising flour

To finish:

  • Extra caster sugar for dusting
Metric - US Standard

Instructions

  • Preheat the oven to 180°C fan, Gas 6. Line a muffin tin with deep paper muffin cases.
  • Weigh the oil into a large mixing bowl and add the milk, eggs, caster sugar and vanilla. Whisk until smooth, then stir in the flour until smooth.
  • Divide between the paper cases; they will be ⅔ full. Bake for 20–25 minutes until golden brown and risen.
  • Dust with extra caster sugar when they come out of the oven if liked.

Notes

  • Stir the flour in just until you can't see any dry streaks and then stop. Overmixing develops the gluten and turns these vanilla muffin recipes from fluffy to dense & chewy.
  • Dust the muffins with caster sugar the second they come out of the oven while the tops are still hot - that's what makes the sugar stick and gives you that crackly crust.
  • Leave them in the tin for a few minutes before moving to a wire rack so they don't sweat underneath and go soggy.
  • If you want to get ahead, bake the full batch of 16 and freeze the extras for up to three months. They're great for grabbing on busy mornings.

Nutrition

Calories: 223kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Fiber: 1g | Sugar: 15g