Vanilla Muffins

Ingredients (12 Muffins)

Tools

• Measuring cups & spoons (for accuracy)

• Timer for oven baking times (Alexa)

• Whisk mixer (hand) - no electric mixer 

• Toothpicks to verify complete baking

• Cupcake liners for 12-muffin pan

• Oven (baking 400: 5 min, & 375: 15 min)

Preheat Oven: 400 degrees

• Oven at 400 preheated - 5 minutes after muffins are in the oven, then 375 for 15 minutes

Dry ingredients

• 2 cups (250 g) all-purpose flour

• ½ cup plus 1 tablespoon (115–120 g) granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

Wet ingredients

• 2 large eggs, at room temperature

• ¾ cup (180 ml) milk, at room temperature

• ¼ cup (60 ml) vegetable oil

• 2 teaspoons vanilla extract

Method

1. Preheat the oven to 400°F (205°C). Line a 12-cup muffin pan.

2. Whisk the flour, sugar, baking powder, and salt together thoroughly.

3. In another bowl, whisk the eggs, milk, oil, and vanilla until completely blended.

4. Pour the wet mixture into the dry ingredients. Fold gently just until no dry flour remains. A few small lumps are fine.

5. Immediately divide the batter among the cups, filling each about ⅔ to ¾ full.

6. Bake at 400°F for 5 minutes without opening the door. Reduce the temperature to 375°F (190°C) and bake for another 12–16 minutes.

7. Check a center muffin, not one near the pan’s edge. It should spring back when lightly pressed, and a toothpick should have no wet batter. If using a thermometer, the center should reach roughly 200–205°F (93–96°C).

8. Let the muffins remain in the pan for 5 minutes, then transfer them to a rack.

How Long to Make?

About 35–40 minutes total:

• Prep and mixing: 10–12 minutes

• Baking: 17–21 minutes

• Cooling in the pan: 5 minutes

They’ll be ready to eat warm after about 35 minutes, or allow another 15–20 minutes for fuller cooling.