Ingredients
Dry Ingredients
- 2 cups all purpose flour
- ¾ cup granulated sugar
- 1½ teaspoons baking powder
- 1 pinch salt (or ¼ teaspoon if using unsalted butter or oil)
Wet Ingredients
- 1 large egg (room temperature)
- 1 cup milk (whole or 2%, room temperature)
- ⅓ cup oil or melted butter (vegetable, light olive oil, or coconut oil)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (200°C) and grease a 12-cup regular muffin tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and add the egg, milk, oil (or melted butter), and vanilla extract. Stir gently just until the batter is moistened, approximately 12 to 14 stirs, being careful not to overmix.
- Fill Muffin Tin: Transfer the batter evenly into the prepared muffin tin cups, filling about 2/3 full.
- Bake First Stage: Bake the muffins at 400°F (200°C) for 10 minutes to help them rise quickly.
- Bake Second Stage: Lower the oven temperature to 350°F (180°C) and continue baking for an additional 5 to 10 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool Muffins: Let the muffins cool in the pan for 10 to 15 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure wet ingredients are at room temperature for better batter consistency and rise.
- Do not overmix the batter to avoid dense muffins; mix just until ingredients are combined.
- You can substitute milk with plant-based milk for a dairy-free option.
- Use muffin liners for easier cleanup if preferred.
- These muffins freeze well; store in an airtight container for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
