Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract.
5. In another bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
7. Fill each muffin cup about two-thirds full with the batter.
8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

FAQ

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but it may change the texture slightly.

2. How can I make these muffins healthier?

You can reduce the sugar or substitute with natural sweeteners and use almond milk instead of regular milk.

3. Can I store the muffins in the freezer?

Absolutely! Store them in a freezer-safe bag or container to keep them fresh for longer.

4. Can I substitute butter with oil?

Yes, you can use vegetable oil or coconut oil as a substitute for butter.

5. How long do these muffins last?

They can last for about 3-5 days at room temperature in an airtight container.

6. Can I add chocolate chips or nuts to the batter?

Yes, feel free to mix in chocolate chips, nuts, or dried fruits for added flavor and texture.

7. Do I need to let the batter rest before baking?

No, you can bake the muffins right after mixing the batter for best results.

8. What is the best way to tell if the muffins are done?

Insert a toothpick into the center; if it comes out clean, they are ready.