Basic Muffin Recipe with Whole Milk for 12 Servings

Instructions:

1. Preheat and prep. Set your oven to 375°F (190°C) and line your 12 cup muffin tin with paper liners. Note: Starting with a hot oven is non negotiable for the rise.
2. Combine dry ingredients. Whisk the 250g flour, 150g sugar, 1 tablespoon baking powder, and 0.5 teaspoon sea salt in a large bowl. Whisk until the mixture is light and no clumps remain.
3. Mix wet ingredients. In a medium bowl, whisk the 1 large egg, 180ml milk, 120ml vegetable oil, and 2 teaspoons vanilla. Whisk until the mixture is a uniform, pale yellow liquid.
4. Create the well. Make a deep hole in the center of your dry ingredients.
5. Merge the mixtures. Pour the wet ingredients into the well all at once.
6. Fold gently. Use a spatula to fold the flour into the liquid using a cut and turn motion. Stop as soon as the last streak of flour disappears.
7. Respect the lumps. Ignore any small lumps in the batter; they will hydrate and vanish during the bake.
8. Portion the batter. Fill each muffin cup about 3/4 full, ensuring they are all even.
9. Bake for success. Place the tin in the center of the oven and bake for 18–22 minutes. Bake until the tops spring back and look golden.
10. Cool properly. Let the muffins sit in the tin for 5 minutes before moving them to a wire rack. Note: This prevents the bottoms from steaming and getting soggy. When you reach step 6, remember: Less is more. You are looking for a batter that looks a bit shaggy. If it looks as smooth as pancake batter, you have likely over mixed it. The goal is to keep the air pockets created by the baking powder intact. As the heat hits the batter, those tiny bubbles expand, pushing against the minimal gluten structure to create that sought after airy lift.