Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Spoon the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from the oven and let cool for 5 minutes in the muffin tin, then transfer the muffins to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
12 muffins
Nutritional information:
Calories per serving: 240
Total fat: 10g
Saturated fat: 6g
Cholesterol: 55mg
Sodium: 180mg
Total carbohydrates: 34g
Dietary fiber: 0g
Sugars: 19g
Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- Add 1 cup of fresh berries or chopped nuts to the batter for added flavor and texture.
- Add 1 tablespoon of lemon zest or orange zest to the batter for a citrusy twist.
- Replace the vanilla extract with almond extract or coconut extract for a different flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter, as this can result in tough muffins.
- Use an ice cream scoop to evenly distribute the batter into the muffin liners.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the muffins, wrap them in aluminum foil and bake in a preheated 350°F (180°C) oven for 5-10 minutes.
Presentation ideas:
Serve the muffins on a platter or cake stand for a pretty presentation.
Garnishes:
Sprinkle powdered sugar or cinnamon sugar on top of the muffins for added sweetness.
Pairings:
Serve the muffins with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the muffins with fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, try adding a little more milk to the batter.
- If the muffins are too moist, try reducing the amount of milk in the recipe.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food to prevent the spread of bacteria.
Food history:
Muffins originated in England in the 18th century and were traditionally made with yeast. The modern muffin, which is quick and easy to make, was developed in the United States in the early 19th century.
Flavor profiles:
These white butter muffins are sweet and buttery with a light and fluffy texture.
Serving suggestions:
Serve these muffins for breakfast, brunch, or as a snack.
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