These classic homemade muffins are soft, fluffy, and lightly sweet with a tender crumb. Made with simple pantry ingredients, this recipe is perfect for breakfast, tea-time, lunch boxes, or as a base for many flavor variations like chocolate chip, fruit, or nuts. The method is easy and beginner-friendly, yet delivers bakery-style results when followed carefully.
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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1 and ¼ cups granulated sugar
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2 teaspoons essence of choice (vanilla recommended)
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2 cups milk (room temperature)
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1 cup vegetable oil
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½ teaspoon salt
Preparation Notes
All ingredients should be at room temperature for the best texture. Cold eggs or milk can cause uneven mixing. Always preheat the oven fully before baking muffins, as muffins rely on initial heat for proper rise.
Instructions
Preheat the oven to 180°C (350°F). Line a muffin tray with paper liners or lightly grease the cavities with oil.
In a large bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
In another bowl, beat the eggs and sugar until the mixture becomes slightly pale and smooth. Add the oil and mix well. Pour in the milk and essence, then mix until fully combined.
Gradually add the dry ingredients to the wet ingredients. Mix gently using a spatula or whisk just until the batter comes together. Do not overmix. A few small lumps in the batter are perfectly fine and help keep the muffins soft.
Spoon the batter into the prepared muffin tray, filling each cup about three-quarters full.
Bake for 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
Serve warm or at room temperature. Muffins taste great on their own or with butter, jam, honey, or a glass of milk. They are perfect for breakfast, snacks, or packed lunches.
Storage Instructions
Store muffins in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days. Muffins can also be frozen for up to 2 months. Thaw at room temperature before serving.
Pro Tips for Perfect Muffins
Do not overmix the batter. Overmixing develops gluten and makes muffins dense and tough.
Always preheat the oven fully. Muffins need a hot oven to rise properly.
Fill muffin cups evenly so they bake at the same rate.
Use neutral-flavored oil for the best taste.
For taller muffin tops, bake at 200°C (390°F) for the first 5 minutes, then reduce to 180°C (350°F) and continue baking.
Common Problems and Solutions
If muffins are dense, the batter was likely overmixed.
If muffins are dry, they were probably overbaked or too much flour was used.
If muffins did not rise well, the baking powder may be old or inactive.
If muffins stick to the liners, allow them to cool completely before removing.
Flavor Variations
For chocolate chip muffins, fold in 1 to 1½ cups chocolate chips.
For fruit muffins, add blueberries, chopped apples, or banana slices.
For nut muffins, add chopped walnuts or almonds.
For lemon muffins, add lemon zest and replace essence with lemon extract.
Frequently Asked Questions (FAQ)
Can I use butter instead of oil?
Yes. Use the same amount of melted butter, but oil gives a softer texture.
Can I reduce the sugar?
Yes. You can reduce sugar by up to ¼ cup, but the muffins will be less sweet.
Can I make this recipe without eggs?
Yes. Replace each egg with ¼ cup yogurt or milk, though texture may change slightly.
Can I bake this as a cake instead of muffins?
Yes. Pour the batter into a lined cake pan and bake at 180°C (350°F) for 40 to 45 minutes.
Are these muffins suitable for kids?
Yes. These muffins are mild, soft, and kid-friendly.
