Sponge Cake Muffins

Sponge Cake Muffins 

Ingredients (for about 12 mini muffins)

• 1 cup (120g) all-purpose flour
• ½ cup (100g) granulated sugar
• ½ tsp baking powder
• ¼ tsp baking soda
• Pinch of salt
• 2 large eggs (room temperature)
• ¼ cup (60ml) milk
• ¼ cup (60ml) vegetable oil or melted butter
• 1 tsp vanilla extract
• 1 tbsp yogurt or sour cream (for extra softness)

 Instructions

Preheat your oven to 175°C (350°F) and line a mini muffin pan with paper liners or lightly grease it.

In a mixing bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.

In another bowl, beat eggs and sugar until pale and fluffy.

Add in milk, oil (or melted butter), vanilla, and yogurt, then whisk until smooth.

Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Divide the batter evenly into the mini muffin cups, filling them about ¾ full.

Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.

Allow muffins to cool slightly in the pan before transferring to a wire rack.