INGREDIENTS
2 cups (260 g) all-purpose flour
½ cup (100 g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup (180 ml) milk, room temperature
½ cup (114 g) unsalted butter, melted and cooled
2 large eggs, room temperature
2 tablespoons coarse sugar, (optional)
INSTRUCTIONS
Preheat the oven to 350°F. Line a muffin pan with paper liners; set aside.
In a small bowl, whisk the flour, sugar, baking powder, and salt together.
In a medium bowl, whisk the milk, butter, and eggs together until well combined.
Add the flour mixture and stir with a silicone spatula just until combined.
Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar if using.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Transfer muffins to a wire rack to cool completely.
Muffins are best the day they are made but they can be stored for later use.
NOTES
You can use oil instead of butter but keep in mind that the texture of the muffins will be much softer.
A combination of oil and butter works well! Use ¼ cup of oil and ¼ cup of melted butter.
Make the muffins gluten-free by Gluten-Free Baking Flour.
Buttermilk, sour cream or regular yogurt can be used in place of whole milk. If you wish to use Greek yogurt, you’ll need to thin it out by mixing ¾ cup of Greek yogurt with ¼ cup of water.