Recipe: Basic Vanilla Muffins
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Yield: 6 small muffins or 4 large muffins
Ingredients
Dry Mix:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- Pinch of fine salt (optional, to enhance sweetness)
Wet Mix:
- 1/3 cup unsalted butter (melted & cooled slightly)
- 1 large egg (room temperature)
- 1/4 cup milk (dairy or plant-based, e.g., almond)
- 1 tsp vanilla extract
Instructions
- Prep Oven & Tin: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease wells lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt (if using) until uniform.
- Mix Wet Ingredients: In another bowl, whisk melted butter, egg, milk, and vanilla until smooth (no lumps of egg left).
- Combine Batters: Pour wet mix into dry mix. Stir gently with a spatula only until just combined—do not overmix (a few lumps are okay; overmixing makes tough muffins).
- Fill Muffin Cups: Divide batter evenly into wells (fill ~2/3 full to prevent overflow).
- Bake: Place tin in oven and bake for 15-20 minutes. Test doneness with a toothpick—insert into center; it should come out clean or with a few moist crumbs (no wet batter).
- Cool: Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely (or enjoy warm!).
Pro Tips
- Add 1/2 cup chocolate chips, blueberries, or chopped nuts to the batter before baking for extra flavor.
- Substitute melted coconut oil for butter if you prefer a dairy-free option.
- For fluffier muffins, use room-temperature egg and milk (they mix better with wet ingredients).
This recipe is quick, versatile, and perfect for a casual breakfast or snack!
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