Ingredients
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (150g) sugar
- 1 cup (240ml) milk (room temperature)
- ½ cup (120ml) vegetable oil (or melted butter)
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- Optional: 1 cup chocolate chips, blueberries, or nuts
Instructions
- Preheat Oven → Set to 220°C (425°F). The high initial temperature helps create the classic muffin crack.
- Mix Dry Ingredients → In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Mix Wet Ingredients → In another bowl, whisk milk, oil, eggs, and vanilla until smooth.
- Combine Gently → Pour wet mixture into dry ingredients. Stir with a spatula just until combined. Do not overmix; batter should be lumpy.
- Add Extras → Fold in chocolate chips, berries, or nuts if using.
- Fill Muffin Cups → Line a muffin tin with paper liners and fill each cup to the top for big muffin tops.
- Bake for Rise → Bake at 220°C (425°F) for the first 5 minutes, then lower to 180°C (350°F) and bake for another 12–15 minutes, or until a toothpick comes out clean.
- Cool Slightly & Serve → Let muffins cool for 5 minutes before removing from the pan. Enjoy warm!
💡 Baking Tip: That high-heat start is the secret to a beautifully cracked muffin top — just like bakery muffins!
If you’d like, I can also give you a fun flavor variation chart so you can make chocolate, lemon, cinnamon, or berry muffins from this same base recipe. Would you like me to add that?