Ingredients
Equipment
Method
Preparation
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners. If you don't use liners, grease and flour the muffin tin thoroughly.
Combine Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps and the ingredients are well combined.
Combine Wet Ingredients
- In a separate medium mixing bowl, whisk together the whole milk, plain yogurt, large egg, and vanilla extract until smooth. Pour in the slightly cooled melted butter and whisk until just combined.
Combine Wet and Dry
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. A few lumps are perfectly fine; *do not overmix* or your muffins will be tough. Overmixing develops gluten, which we want to avoid for tender muffins.
Fill Muffin Tin
- Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 to 3/4 full. If desired, sprinkle the tops generously with coarse sugar for a crunchy, bakery-style finish.
Bake
- Place the muffin tin into the preheated oven. Immediately reduce the oven temperature to 375°F (190°C). Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The initial high heat helps create that beautiful domed top.
Cool
- Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
Notes
• **Variations**: For chocolate chip muffins, fold in 1 cup of chocolate chips with the wet ingredients. For berry muffins, gently fold in 1 cup of fresh or frozen berries (do not thaw) at the end of step 4.
• **Storage**: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw frozen muffins at room temperature or reheat briefly in the microwave.
• **Room Temperature Ingredients**: Using room temperature wet ingredients (milk, yogurt, egg) is crucial as it helps create a smoother batter and ensures even baking, resulting in a lighter, fluffier muffin.
• **Storage**: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw frozen muffins at room temperature or reheat briefly in the microwave.
• **Room Temperature Ingredients**: Using room temperature wet ingredients (milk, yogurt, egg) is crucial as it helps create a smoother batter and ensures even baking, resulting in a lighter, fluffier muffin.