Homemade Muffins
Tender, fluffy crumb with a crisp sugared dome — golden-baked and bursting with blueberries or rich chocolate chips.
Ingrédients
- 2 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 egg · large
- 3/4 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup blueberries or chocolate chips · fresh or frozen; optional but classic
Préparation
- 1
Heat oven and prep pan
Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease each cup well.
- 2
Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
- 3
Mix wet ingredients
In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth.
- 4
Combine
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined — a few lumps are fine. Do not overmix or the muffins will be tough.
- 5
Fold in mix-ins
Gently fold in blueberries or chocolate chips if using. Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.
- 6
Bake
Bake at 400°F for 18-22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- 7
Cool
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Best eaten warm.
