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.
Variations
Here are a couple of delicious variations to try:
Blueberry Muffins
For a burst of fruity flavor, add 1 teaspoon of finely grated lemon zest to the liquid mixture. After mixing the batter, gently fold in 1 1/2 cups of rinsed, dried, and picked-over (or frozen) blueberries. Sprinkle 2 tablespoons of sugar mixed with 1/4 teaspoon of ground cinnamon over the tops of the muffins before baking.
Chocolate Chip Muffins
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