Vanilla Muffins
A classic vanilla muffin that everyone loves. Cream softened butter with sugar and eggs until smooth, fold in sifted cake flour and baking powder, then bake in a 180°C oven. Moist and fluffy with a gentle vanilla aroma — perfect with coffee for a snack or as a teatime dessert.
Ingredients
Main
- Butter120 g
- Cake flour120 g
- Eggs2
- Sugar120 g
- Baking powder2 g
- Salt2 g
Directions
- 1
Add the sugar to the softened butter and beat with a hand mixer or whisk until smooth and creamy.
- 2
Once the mixture has loosened, add the eggs one at a time, mixing after each. Adding them gradually rather than all at once makes it easier to blend smoothly.
- 3
Sift the cake flour and baking powder together into the bowl, then fold with a spatula until no dry flour remains.
- 4
The batter is ready — it comes together very easily.
- 5
Line a muffin tin with paper cases and fill each about 80% full with batter. Use a spoon, or a piping bag (or a zip-top bag) for convenience.
- 6
Bake in an oven preheated to 180°C for about 25 minutes.
- 7
Once they have risen and turned golden, they're done. This amount makes about 7 muffins.
Tips
If you're sensitive to any eggy smell, add a little vanilla extract at the end of mixing. Taking the eggs and butter out to reach room temperature 30 minutes before you start makes everything much easier to work with.