Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk (room temperature)
- 1/3 cup vegetable oil (or melted butter)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, oil, eggs, and vanilla extract until smooth.
- Combine: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined — do not overmix! A few lumps are fine.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling them to the top for a nice dome and crack.
- Bake: Bake for 18–20 minutes, or until the tops are golden and cracked, and a toothpick inserted in the center comes out clean.
- Cool & Enjoy: Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
✨ Tip: For extra cracked tops, bake at a slightly higher temperature at the start — 425°F (220°C) for the first 5 minutes, then reduce to 375°F (190°C) for the remaining time.
Would you like a flavor twist idea (like blueberry, chocolate chip, or cinnamon swirl)? Just say so! 🧁