Preheat your oven to 350°F (180°C). Grease a muffin tin or line with paper liners.
In a large bowl, whisk the eggs and sugar until the mixture is light and fluffy. This step helps create an airy texture in the final bake.
Add the milk, oil, and vanilla extract to the egg mixture. Whisk again until everything is well blended.
Sift together the flour, baking powder, and salt, then add gradually to the wet mixture. Stir gently until the batter is just combined. Be careful not to overmix.
Let the batter rest for 10 minutes. This little trick helps give your muffins that cracked top effect!
Pour the batter into muffin molds, filling each about ¾ full.
Bake for 20–25 minutes, or until the tops are golden and cracked, and a toothpick comes out clean.
Cool on a wire rack before serving. Enjoy plain or with a smear of butter!
Tips & Variations
Resting the batter for 10 minutes is key. It gives the baking powder time to activate and helps create that desirable cracked muffin top.
For a richer flavor, substitute half of the milk with plain yogurt or sour cream.
You can add flavors or mix-ins like mini chocolate chips, blueberries, orange zest, or cinnamon for variety.
Want extra sweetness? Sprinkle a little sugar on top of each muffin before baking.
If you’re into classic comfort foods, these pair great with our Old-Fashioned Chicken and Dumplings for a nostalgic meal combo.
Storage
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