Preheat the oven to 180°C (350°F) and line a muffin tin with 12 paper liners.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Add the granulated sugar to the dry ingredients and mix well.
In a separate bowl, combine the plain yogurt, vegetable oil, milk, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve the muffins at room temperature. Enjoy!