Spongy muffins

Spongy muffins

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The simple spongy muffin base is easy to make and it can be flavored with a variety of mix-ins. You’ll be sinking your teeth into buttery, soft muffins in no time!

Ingredients

  • 2 cups (260 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (180 ml) milk, room temperature
  • ½ cup (114 g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 2 tablespoons coarse sugar, optional

Instructions

  1. Preheat the oven to 350°F. Line a muffin pan with paper liners; set aside.
  2. In a small bowl, whisk the flour, sugar, baking powder, and salt together.
  3. In a medium bowl, whisk the milk, butter, and eggs together until well combined.
  4. Add the flour mixture and stir with a silicone spatula just until combined.
  5. Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar if using.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
  7. Transfer muffins to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use.