Give INGREDIENTS (Makes 18 large muffins)
Dry Ingredients
- 4 cups all-purpose flour
- 1 ⅓ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 3 large eggs (room temperature)
- 1 ¾ cups milk (room temperature)
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup plain yogurt or sour cream (for super moisture)
INSTRUCTIONS
1. Prepare the oven
- Preheat to 220°C (425°F) — the high heat helps the muffins rise tall.
- Line a muffin tin with paper liners.
2. Mix dry ingredients
In a large bowl:
- Add flour
- Sugar
- Baking powder
- Baking soda
- Salt
Mix gently with a whisk.
3. Mix wet ingredients
In another bowl:
- Whisk eggs
- Add milk
- Add oil
- Add vanilla
- Add yogurt or sour cream
Mix until smooth.
4. Combine
- Pour wet ingredients into the dry ingredients.
- Mix gently, 10–12 strokes only — batter should be thick and slightly lumpy.
Overmixing makes muffins dense.
5. Fill the cups
- Fill each muffin cup to the top (this creates the dome).
- Optional: Sprinkle a little sugar on top for a crunchy crust.
6. Bake
- Bake at 220°C (425°F) for 7 minutes.
- Without opening the oven, reduce temperature to 180°C (350°F) and bake 10–12 more minutes.
- Muffins are ready when golden and a toothpick comes out clean.
7. Cool
- Let cool 5 minutes in the tin, then transfer to a rack.
TIPS FOR PERFECT MUFFIN DOMES
- Use room-temperature ingredients.
- Thick batter = tall muffins.
- Do not overmix.
- Start with high heat, then reduce.
- Fill muffin cups completely.
