Quick & Fluffy Tall Muffins – Perfect for Tea or Breakfast
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There’s something magical about the smell of warm muffins filling the kitchen. These Fluffy Tall Muffins rise beautifully, have a soft and tender center, and are so easy to make, even if you’re not an expert baker.
Perfect for tea time, breakfast, or a midday snack—these golden muffins come together with simple ingredients you probably already have at home. Best part? No fancy steps, just mix and bake!
Why You’ll Love This Fluffy Tall Muffins Recipe
These muffins are soft and light on the inside, with beautiful golden tops that rise high in the oven. You don’t need any fancy tools—just a bowl, a whisk, and a muffin tray. The recipe is quick too, taking less than 45 minutes from start to finish. You can easily change it up by adding chocolate chips, fruits like blueberries, or even chopped nuts. They’re perfect to share with friends, pack in lunchboxes, or enjoy with a cup of tea. Simple, tasty, and always a hit.
Ingredients & What They Do
- 3 large eggs – Give structure and help the muffins rise.
- 150g granulated sugar – Adds sweetness and helps with a golden crust.
- 1 tsp vanilla extract or 1 packet vanilla sugar – Adds a sweet aroma.
- 60ml milk – Makes the batter smooth and moist.
- 100g melted butter – Brings rich flavor.
- 50ml vegetable oil – Keeps the muffins soft for longer.
- Zest of 1 lemon – Adds brightness and fresh taste.
- 10g baking powder – The key to making them rise tall!
- 200–220g all-purpose flour – Builds the structure. Start with 200g, add more if needed.
- Optional: Sugar for topping – Adds a light, sweet crunch on top.
Step-by-Step Instructions
1. Preheat Your Oven
Set to 180°C (350°F). Line your muffin tray with paper liners.
2. Beat the Eggs & Sugar
In a bowl, whisk eggs, sugar, and vanilla until light and fluffy. The mix should look pale and airy—this gives you that soft texture.
3. Add the Wet Ingredients
Pour in milk, melted butter, and oil. Mix until combined. Stir in the lemon zest for extra flavor.
4. Add the Dry Ingredients
Mix in the baking powder, then slowly add the flour. You want a thick but scoopable batter—not runny, but not too stiff either.
5. Fill the Muffin Cups
Scoop the batter into the liners, about ¾ full. Don’t overfill.
6. Optional Sweet Top
Sprinkle a little sugar on each muffin before baking for a crunchy finish.
7. Bake
Bake for 25–35 minutes. The tops should be golden, and a toothpick should come out clean.
8. Cool & Serve
Let cool for a few minutes. Serve warm or at room temperature with tea, coffee, or milk!
Cooking Tips & Techniques
- Room Temp Ingredients: This helps everything mix smoothly.
- For Taller Muffins: Start baking at 200°C (390°F) for 5 minutes, then lower to 180°C.
- Don’t Overmix: Once flour is in, stir just enough to combine—this keeps the muffins soft.
Recommended Equipment
- Muffin Tin – 12-Cup Nonstick
- Paper Liners – Parchment Style
- Zester/Grater for Citrus
- Hand Whisk Set
How to Serve Fluffy Tall Muffins
Serve these muffins warm with a cup of hot tea or coffee for a cozy treat. You can drizzle a little honey or spread some jam on top to add sweetness. For a fun dessert, try adding a scoop of vanilla ice cream on the side. They also make a great lunchbox treat—soft, tasty, and easy to pack.
Best Pairing Recommendation:
Ginger-Peach Iced Tea (Instant Pot Version) – The mild spice of ginger and sweetness of peach elevate a simple muffin moment. Served chilled, it offers a refreshing contrast to warm, fluffy muffins. Great for both breakfast and tea-time, keeping the experience light yet flavorful.
Also Great With:
Orange and Tahini Piyaz Delight – for a more savory-sweet brunch contrast.
Watermelon Mint Lemonade – cool, juicy, and fresh, especially in warm seasons.
Greek Yogurt Berry Cheesecake Parfaits – adds a creamy-fruity note for a full brunch spread.
Diet-Friendly Options
- Dairy-Free: Use dairy-free milk and oil instead of butter.
- Lower Sugar: Cut the sugar to 100g if you prefer less sweetness.
- Gluten-Free: Swap flour for a 1:1 gluten-free baking mix. Texture may vary slightly.
Best Ways to Store
- Store muffins in an airtight container at room temp for up to 3 days.
- To freeze, wrap each muffin in cling wrap and store in a zip-top bag for up to 1 month. Thaw at room temp or warm in the microwave for 10–15 seconds.
Recipe Variations
- Add Chocolate Chips: ½ cup of chips folded into the batter.
- Berries: Try blueberries or chopped strawberries.
- Nuts: Add chopped walnuts or almonds for crunch.
- Spices: Add cinnamon or nutmeg for a warm twist.
Fluffy Tall Muffins – Quick & Easy for Tea Time
Equipment
- Mixing bowls
- Whisk or hand mixer
- Muffin tin
- Paper liners
- Grater or zester
- Measuring spoons and cups
Ingredients
- 3 large eggs
- 150g granulated sugar (approx. ¾ cup)
- 1 packet vanilla sugar or 1 tsp vanilla extract
- 60ml milk (¼ cup)
- 100g melted butter (approx. ½ cup)
- 50ml vegetable oil (approx. 3 tbsp)
- Zest of 1 lemon
- 10g baking powder (about 2 tsp)
- 200–220g all-purpose flour (1½ to 1¾ cups)
- Optional: Extra sugar for sprinkling on top
Instructions
- Preheat the oven to 180°C (350°F). Line your muffin tray with paper liners.
- Beat the eggs with the sugar and vanilla until the mixture becomes pale, fluffy, and doubled in volume.
- Add the wet ingredients: Pour in the milk, melted butter, and vegetable oil. Mix until fully combined.
- Stir in lemon zest to enhance the aroma and flavor.
- Add the dry ingredients: Mix in baking powder, then gradually add flour until the batter is smooth but still light. Start with 200g and add more if needed to achieve a thick, scoopable consistency.
- Fill the muffin cups about ¾ full to allow room for rising.
- Optional: Sprinkle a little sugar on top of each muffin for a sweet, crunchy crust.
- Bake in the preheated oven for 25–35 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Cool slightly before serving, and enjoy with tea, coffee, or as a snack.
Notes
- Use room temperature eggs and milk for a smoother batter and better rise.
- Try orange zest instead of lemon for a citrus twist.
- Add berries, chocolate chips, or chopped nuts for extra texture and flavor.
- Don’t overmix the batter once flour is added—mix just until combined.
- For taller muffins, bake at 200°C (390°F) for the first 5 minutes, then reduce to 180°C for the remainder of the time.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Wrap-Up
These fluffy, tall muffins are your go-to recipe for cozy moments, quick snacks, or easy baking fun. With their soft center and golden crust, they’re guaranteed to impress without the stress. Whip up a batch today and enjoy the simple joy of fresh-baked muffins.
Fluffy Tall Muffins Common Questions Answered
1. Can I skip the lemon zest?
Yes, but it adds a nice freshness. Try orange zest or leave it out completely.
2. Why are my muffins not rising?
Make sure your baking powder is fresh, and don’t overmix the batter.
3. Can I use only oil or only butter?
Yes, but using both gives the best texture—flavor from butter, softness from oil.
4. Can I use whole wheat flour?
You can, but muffins will be denser. Try using half whole wheat and half all-purpose.
5. How do I know when they’re done?
Insert a toothpick in the center—if it comes out clean or with dry crumbs, they’re ready!
