Soft Vanilla Muffins | Gluten Cafe

This is a useful little muffin recipe: quick enough for a weekday, plain enough to please everyone, and very easy to customise with berries, chocolate, or a spoonful of jam.

Ingredients

250 g plain flour
2 teaspoons baking powder
1/4 teaspoon fine salt
140 g caster sugar
2 large eggs
180 ml whole milk
100 g unsalted butter, melted and cooled
2 teaspoons vanilla extract

Method

Heat the oven to 200°C/180°C fan and line a 12-hole muffin tin with paper cases.

Whisk the flour, baking powder, salt, and sugar in a large bowl. In a jug, whisk the eggs, milk, melted butter, and vanilla.

Pour the wet mixture into the dry ingredients. Fold gently just until no dry pockets remain; a few small lumps are better than an overmixed batter.

Divide the batter between the cases. Bake for 16 to 18 minutes, until risen and golden and a skewer comes out clean. Cool in the tin for five minutes before moving to a rack.

Easy variations

Fold in 120 g blueberries or chocolate chips. For jam muffins, fill each case halfway, add a teaspoon of jam, and cover with the remaining batter.