Ingredients:
- 1 1/3 cups (185 grams or 6.5 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick/115 grams) melted butter
- 1 cup (200 grams or 7 ounces) granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) whole milk
Directions:
- Preheat Oven: Set your oven to 350°F (180°C). Line a muffin tin with cupcake liners and set aside.
- Prep Dry Ingredients: Sift together flour, baking powder, and salt in a medium bowl. Keep aside.
- Beat Butter and Sugar: In a standing mixer fitted with the paddle attachment, beat melted butter and granulated sugar on medium speed. Mix until light and fluffy, about 3 minutes. Scrape down sides as needed.
- Add Eggs and Vanilla: While the mixer is running on medium, add eggs one at a time, ensuring each is well combined before adding the next. Add vanilla extract and mix well.
- Combine Dry Ingredients and Milk: Reduce mixer speed to low. Add half of the dry ingredients to the butter-sugar mix. Mix just until combined. Then, pour in the milk and mix until incorporated. Add the remaining dry ingredients and gently mix, avoiding over-mixing.
- Fill Muffin Cups: Divide batter evenly between muffin cups, filling each about 3/4 full.
- Bake: Bake for 15–20 minutes (8–10 minutes for mini cupcakes). Check for doneness using a toothpick; it should come out clean or with few crumbs.
- Cool: Let muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Tips:
- For Blueberry Muffins: Add 1 teaspoon grated lemon zest and fold in 1 1/2 cups blueberries. Sprinkle sugar-cinnamon mix on top before baking.
- For Chocolate Chip Muffins: Add 2 teaspoons vanilla extract and fold in 1 cup chocolate chips. Sprinkle sugar on top before baking.
These easy steps will lead to deliciously fluffy homemade muffins. Whether you choose classic, blueberry, or chocolate chip variations, they’re sure to impress! Enjoy your baking adventure!
