Note: Please keep in mind that my recipes reflect only my own experience, and that if you choose to follow them you do so at your own risk!
When I was growing up, my mother would sometimes make these muffins in the morning and serve them warm from the oven with butter and jam as a breakfast treat before we started homeschooling for the day. Unlike the rich and sugary breakfast cakes of today, these old-fashioned plain muffins are sparingly shortened and only lightly sweet, which makes them the perfect vehicle for butter, jam, or other spreads. They have a moist, light, and springy texture thanks to plenty of milk, two eggs, and a heaping helping of baking powder, which also gives them an appealingly puffed appearance. While they're fine at room temperature, they're at their best warm, so serve them right away and reheat any leftovers.
- 1/4 cup butter, melted
- 1/4 cup sugar
- 2 eggs
- 3 1/2 cups flour
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 2 cups milk
1. Preheat the oven to 375 degrees Fahrenheit. Line two muffin pans with 16 parchment muffin wrappers and set aside. (If you don't have parchment wrappers, grease the pans with butter instead--the muffins will stick to plain paper wrappers.)
2. In a large mixing bowl, stir together the melted butter and the sugar. Add the eggs and beat well.
3. Add 1 cup of the flour, the baking powder, and the salt to the wet mixture and combine. Add about 2/3 cup of the milk, and combine again. Keep alternating the remaining flour and the milk, blending after each addition, just until no dry spots remain.
4. Spoon the batter into the lined muffin pans, dividing evenly among 16 muffins.
5. Bake the muffins until they've puffed at the top and are golden brown, around 20 minutes.
6. Carefully pop the muffins out of the pan and serve warm with butter, jam, or other spreads. Reheat any leftovers in a low oven for a few minutes before serving.
Makes 16 muffins