Muffins are small, soft, and versatile treats, perfect for breakfast, a quick snack, or a sweet break during the day.
Easy to make and loved by everyone, they can be customized with an endless variety of ingredients: fresh fruit, chocolate, nuts or spices.
In this hot milk muffin recipe, I will show you how to create soft and delicious muffins, ideal to enjoy freshly baked or to store for an irresistible snack.
Get ready to fill your kitchen with the inviting aroma of homemade goodness!
Here are some other quick and healthy snack recipes:
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz butter
- 1 cup milk
- 2 eggs
- 3/4 cup sugar
- 1 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 1 pinch salt
- 1 tbsp vanilla extract
- 1/2 cup dark chocolate chips
- sultana raisins
- 1/3 cup blueberries
- 1/3 cup raspberries
Tools
- 1 Electric whisk
- 12 Cupcake liners
- 1 Muffin tray
Steps
Let’s start making the muffins with this really easy batter.
Here’s the procedure to make the muffin batter using electric whisks, starting with the sugar and egg mixture:
Ingredient Preparation: Preheat the oven to the temperature indicated in the recipe and prepare a muffin tray with paper liners or lightly grease the molds. Measure all ingredients before starting.
Beat sugar and eggs: In a large bowl, break the eggs and add the sugar. Using electric whisks, beat the mixture on medium-high speed for 3-5 minutes until light, fluffy, and slightly frothy. This step helps to lighten the muffins.
Add liquids: Lower the whisk speed and gradually incorporate the other liquid ingredients: the milk and the butter melted beforehand and the vanilla extract. Continue mixing at low speed until the ingredients are combined.
Incorporate dry ingredients: In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Add the dry ingredients to the beaten mixture, a little at a time, mixing with electric whisks on low speed. Mix just until the flour is barely incorporated to avoid over-developing the gluten and making the muffins tough.Add extra ingredients: If the recipe includes chocolate chips, fruit, nuts, or other additional ingredients, fold them into the batter using a spatula or wooden spoon, making gentle movements to avoid deflating the mix.
Fill the molds: Pour the batter into the liners, filling them about 2/3 full. If desired, you can decorate the surface with some chocolate chips, fruit, or a sprinkle of sugar.
Bake: Bake the muffins for the time specified in the recipe, usually 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for a few minutes in the tray before transferring them to a rack.
The muffins will be soft and tasty, with a light texture thanks to the sugar and egg beating!
Muffins keep well at room temperature for 2-3 days. Be sure to let them cool completely after baking. Then, store them in an airtight container or wrap them individually with plastic wrap to prevent them from drying out. You can also add a paper towel inside the container to absorb excess moisture.
FAQ (Frequently Asked Questions)
Can I use gluten-free flour?
Yes, you can substitute it in equal weight.
Can I make them chocolate-flavored?
Yes, you can replace 1/4 cup of flour with 1/3 cup of cocoa.
