These homemade muffins are soft, fluffy, and lightly sweet—perfect for breakfast, tea time, or as a quick snack. Made with simple ingredients, this easy muffin recipe is beginner-friendly and delivers consistent, bakery-style results every time.
🧺 Ingredients
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4 cups all-purpose flour
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4 teaspoons baking powder
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4 large eggs (room temperature)
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1¼ cups granulated sugar
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2 teaspoons essence of your choice (vanilla, orange, or lemon)
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1 cup milk
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1 cup vegetable oil or melted butter
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½ teaspoon salt
👩🍳 Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F).
Line a muffin tray with paper liners or grease lightly with oil.
Step 2: Mix Dry Ingredients
In a large bowl, sift together:
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Flour
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Baking powder
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Salt
Mix well and set aside.
Step 3: Prepare Wet Ingredients
In another bowl, whisk together:
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Eggs
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Sugar
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Milk
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Oil (or melted butter)
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Essence
Whisk until the mixture is smooth and well combined.
Step 4: Combine Wet and Dry
Gradually add the wet ingredients into the dry ingredients.
Mix gently using a spatula or whisk until just combined.
⚠️ Do not overmix—the batter should be slightly lumpy.
Step 5: Fill the Muffin Tray
Fill each muffin cup ¾ full with batter to allow room for rising.
Step 6: Bake
Bake in the preheated oven for 20–25 minutes, or until the tops turn golden and a toothpick inserted in the center comes out clean.
Step 7: Cool & Serve
Remove from the oven and let the muffins cool in the tray for 5 minutes.
Transfer to a wire rack to cool completely.
✨ Tips & Variations
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Add chocolate chips, raisins, or nuts for extra flavor
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Replace vanilla essence with orange or lemon essence
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Sprinkle sugar on top before baking for a crunchy finish
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For extra moist muffins, do not overbake
🧁 Frequently Asked Questions (FAQ)
1. Can I make muffins without butter?
Yes. You can use vegetable oil instead of butter for softer and moister muffins.
2. Why are my muffins dry?
Overmixing the batter or overbaking can make muffins dry. Mix gently and check doneness early.
3. Can I make this recipe eggless?
Yes. Replace each egg with ¼ cup yogurt or ½ mashed banana.
4. How do I store muffins?
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for 5–6 days.
5. Can I freeze muffins?
Yes. Wrap muffins individually and freeze for up to 2 months. Thaw at room temperature before serving.
☕ Serving Suggestion
Enjoy these soft muffins with tea, coffee, or milk. They’re perfect for breakfast, lunchboxes, or evening snacks.
