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

1. Prep Oven & Tin: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease wells lightly.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt (if using) until uniform.
3. Mix Wet Ingredients: In another bowl, whisk melted butter, egg, milk, and vanilla until smooth (no lumps of egg left).
4. 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).
5. Fill Muffin Cups: Divide batter evenly into wells (fill ~2/3 full to prevent overflow).
6. 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).
7. 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!

作者声明:本文包含人工智能生成内容。