INGREDIENTS:
Dry Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
Optional: 1 tsp cinnamon or nutmeg (for warmth)
Wet Ingredients:
2 large eggs (room temperature)
¾ cup milk (room temperature)
½ cup vegetable oil or melted butter
1 tsp vanilla extract
Optional: 1 tbsp yogurt or sour cream (for extra moisture)
Optional Add-ins:
½ cup chocolate chips
½ cup blueberries or chopped strawberries
¼ cup chopped nuts (walnuts, pecans, almonds)
Zest of 1 lemon or orange
INSTRUCTION:
Step 1: Preheat and Prep
Preheat oven to 180°C (350°F).
Line a 12-cup muffin tin with paper liners or lightly grease each cup.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Add cinnamon or nutmeg if using.
Step 3: Mix Wet Ingredients
In a separate bowl, beat eggs until frothy.
Add milk, oil or melted butter, vanilla extract, and yogurt or sour cream.
Mix until smooth and well combined.
Step 4: Combine and Fold
Make a well in the center of the dry ingredients.
Pour wet mixture into the dry bowl.
Stir gently with a spatula or wooden spoon until just combined — do not overmix.
Fold in any optional add-ins.
Step 5: Fill and Bake
Spoon batter evenly into muffin cups, filling each about ¾ full.
Tap the tray gently to settle the batter.
Bake for 18–22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Remove muffins from oven and let cool in pan for 5 minutes.
Transfer to a wire rack to cool completely.
Serve warm or at room temperature.