Ingredients:

  • 250g all-purpose flour
  • 150g granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon fine sea salt
  • 180ml whole milk
  • 80ml neutral oil (canola or vegetable)
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Preheat your oven to 425°F (218°C). High initial heat is crucial for bakery-style height. Line a 12-cup standard muffin tin with paper liners or grease heavily with butter.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt for at least 30 seconds to ensure even distribution of the leavening agent.
  3. In a separate medium bowl, vigorously whisk the egg, milk, oil, and vanilla extract until the mixture is a uniform pale yellow and no oil streaks remain.
  4. Make a well in the center of the dry ingredients. Pour the liquid emulsion into the center and use a silicone spatula to fold the batter until just combined; do not overmix.
  5. Divide the batter evenly among the 12 muffin cups. Bake at 425°F for the specified time or until a toothpick inserted into the center comes out clean.