Today for breakfast, super soft milk muffins! They are irresistible! Can you believe they are very easy to make? It’s true! I got help from my daughters and we had so much fun. Well, of course, I completed many steps to ensure the muffins came out well 🙂 but they practically did everything following my instructions. Will you try it too?
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz Sugar
- 1/2 cup Butter
- 2 cups Flour
- 1 cup Milk
- 1 packet Baking Powder for Sweets
- 3 Eggs
- Powdered Sugar
Tools
- 2 Bowls
- Whisk
- Muffin Pan
Preparation
Super Soft Milk Muffins!
As I mentioned earlier, they are so simple to prepare that I had my daughters make them. To make it easier, I prepared the various ingredients to use them right away. You’ll see, it’s a piece of cake!
Separate the yolks from the whites. Mix the yolks with the sugar, adding it gradually until you get a thick cream.
Melt the butter and let it cool slightly (otherwise it cooks the eggs). Add it to the yolks and mix. Once well incorporated, fold in the egg whites you have whipped to stiff peaks. Finally, add the milk slowly.
Sift the baking powder and flour little by little, mixing each time you add some. Once you have a smooth batter, pour it into the muffin molds, leaving about an inch from the top.
Bake the milk muffins in a preheated static oven at 320°F for about 30 minutes. Then turn off the oven and let them rest a few minutes before opening.
Once cooled, dust with powdered sugar. They are super soft!
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