Incorporate Eggs and Vanilla: With the mixer still running on medium speed, add the eggs one at a time, ensuring each egg is well incorporated before adding the next. Then, add the pure vanilla extract and mix until combined.
Combine Dry Ingredients and Milk: Reduce the mixer’s speed to low and add half of the dry ingredients to the butter-sugar mixture. Mix just until combined. Then, pour in the whole milk and mix until incorporated. Finally, add the remaining half of the dry ingredients and gently mix, either on low speed or by hand. Avoid over-mixing; this will result in lighter, fluffier muffins.
Fill the Muffin Cups: Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full.
Bake to Perfection: Bake for 15–20 minutes, or 8–10 minutes if making mini cupcakes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
Cool and Enjoy: Allow the muffins to cool in the pan for about 10 minutes, then remove them and let them cool completely on a wire rack.
Every time I make this recipe for my hubby, we make extra to freeze them for later
Garlic Bread Pizza
Stuffed Cabbage Rolls
Mix dishwashing liquid and toothpaste in the following way to remove stains on utensils without needing to buy detergent
Irresistible Chocolate Mani
SOFT & FLUFFY HOMEMADE BREAD
The bathroom tiles will turn white and very shiny with this magical ingredient
𝗛𝗼𝘄 𝗯𝗮𝗯𝗶𝗲𝘀 𝘂𝘀𝗲𝗱 𝘁𝗼 𝘁𝗿𝗮𝘃𝗲𝗹 𝗼𝗻 𝗮𝗶𝗿𝗽𝗹𝗮𝗻𝗲𝘀
My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!