Ingredients:
1 1/3 cups (185 grams ) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick/115 grams) melted butter
One cup of granulated sugar (200 grams or seven ounces)
2 large eggs at room temperature
1 teaspoon pure vanilla extract
1/2 cup (120 ml) whole milk
Instructions:
Make sure a muffin tray is lined with cupcake liners and preheat the oven to 350°F (180°C).
Mix the baking powder, salt, and all-purpose flour in a medium-sized bowl.. Set aside.
Using a stand mixer fitted with the paddle attachment, beat the melted butter and granulated sugar on medium speed until the mixture becomes light and fluffy, which should take around 3 minutes. Remember to scrape down the sides and bottom of the bowl as needed.
With the mixer still running on medium speed, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Next, pour in the pure vanilla essence and stir to incorporate.
Half of the dry ingredients should be added to the butter-sugar mixture after lowering the mixer’s speed to low. Stir just until everything is incorporated. Add the entire milk and stir until well combined. Lastly, add the other half of the dry ingredients and stir gently, by hand or on low speed. Do not overmix the muffins as this might result in denser muffins.
Bake for 15-20 minutes (or 8-10 minutes for mini cupcakes) until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the muffins to cool in the pan for approximately 10 minutes, then transfer them to a wire rack to cool completely.
Enjoy these delightful homemade muffins that are incredibly light and fluffy! They make a perfect breakfast or a delicious snack any time of the day.