Super Fluffy Homemade Muffins

Fluffy muffins are easy to make, yet there is one rule that will either make or spoil your muffins — do not over beat.

When making your muffins, you need to stir the dry and the wet ingredients separately. But once you combine the dry and wet ingredients, you should not over-beat as that would spoil your muffins.

Muffins are at their best when freshly served but can be stored for a day or two in an airtight container.

Ingredients:

1 1/3 cups all-purpose flour (185g)
½ cup butter, melted (115g)
1 cup granulated sugar (200g)
½ cup whole milk (120 ml)
1 teaspoon baking powder
2 large eggs, room temperature
1 teaspoon pure vanilla extract
¼ teaspoon salt

Directions:

1. Preheat your oven to 350°F/180°C.
2. Line a muffin tin with cupcake liners or spray with nonstick cooking spray, and then set aside.
3. In a medium bowl, sift together the flour, baking powder, salt, and then set aside.
4. In a standing mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat together butter and sugar on medium speed until light and fluffy, about 3 minutes.
5. On medium speed, beat in the eggs, one at a time, beating well after each addition, scraping down the sides of the bowl as necessary.
6. Add in the vanilla extract and beat until combined.
7. With the mixer on low speed, add half of the dry ingredients and beat until combined.
8. Then add in the milk and beat until combined.
9. Add the other half of the dry ingredients and fold in until just combined. Be keen not to over mix. (The less you mix, the lighter the cake will be.)
10. Spoon the batter into the prepared muffin cups to about a third full, place in the oven, and bake for about 15-20 minutes (or 8-10 minutes if making mini cupcakes) until the top is golden brown and a toothpick inserted into the center comes out clean.
11. Take them out of the oven and allow to cool for about 10 minutes before transferring them to a cooling rack to cool off completely.
12. Serve and enjoy.