Bakery-Style Muffins

Bakery-Style Muffins

Ingredients

• 2 cups (250 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 2 large eggs
• ½ cup (120 ml) milk
• ½ cup (115 g) unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 1 cup (150 g) blueberries, chocolate chips, or your favorite mix-ins (optional)

Instructions

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are perfectly fine.

Fold in the blueberries, chocolate chips, or other mix-ins if using.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips

Sprinkle coarse sugar on top before baking for a crunchy bakery-style finish.

Enjoy warm or store in an airtight container for up to 3 days.