2 large eggs at room temperature
1 teaspoon pure vanilla extract
1/2 cup (120 ml) whole milk
Directions
Let’s get started:
Preheat the Oven: Begin by preheating your oven to 350°F (180°C). Line your muffin tin with cupcake liners and set it aside.
Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. This step ensures your muffins have a uniform texture. Set the dry mixture aside.
Cream the Butter and Sugar: In a standing mixer fitted with the paddle attachment, beat together the melted butter and granulated sugar on medium speed. Continue mixing until the mixture becomes light and fluffy, which should take about 3 minutes. Be sure to scrape down the sides and bottom of the bowl as needed.
Incorporate Eggs and Vanilla: With the mixer still running on medium speed, add the eggs one at a time, ensuring each egg is well incorporated before adding the next. Then, add the pure vanilla extract and mix until combined.
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