White Muffins
Add whatever mix-ins you desire. You can also add a sprinkle of coarse sugar to the tops before baking for an added crunch that looks so pretty.
Ingredients
- 2 cups flour all-purpose
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup sugar granulated
- ¼ cup oil
- ¾ cup milk
- 2 eggs large, room temperature
- ½ tsp vanilla extract
- 1 cup mix-ins of your choice blueberries, chocolate chips , etc
- sparkling sugar optional
Instructions
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Simply combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/2 cup of granulated sugar together in one bowl.
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Then mix 1/4 cup of oil, 3/4 cups of milk, 2 large eggs, and 1/2 teaspoon of vanilla extract in a separate large bowl.
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Mix the dry ingredients into the wet ingredients until just combined. Then fold in 1 cup of your desired mix-ins.
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Divide the batter into a 12 cup muffin tin lined with paper liners or sprayed with non-stick spray. I use a large cookie scoop to do this but a 1/4 cup measuring cup would work fine too. Optional: sprinkle the tops with extra blueberries, chocolate chips, or whatever mix-ins you used. You can also add a sprinkle of white sparkling sugar.
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Bake at 400°F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool and serve.
Recipe Notes
These muffins will stay at room temperature up to 3 days, in the fridge up to 1 week, and in the freezer up to 2 months.
Calories based off of one muffin with no mix-ins and no sparkling sugar.