Classic vanilla muffins with a soft, moist, lightly buttery crumb. The traditional muffin method keeps dry and wet ingredients separate until a brief final mix, preventing toughness. Simple, affordable, and well suited to lunchboxes or an afternoon snack.
Preheat the oven to 200°C and prepare the muffin pan. In a large bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt for about 20 seconds, until evenly distributed.
In another bowl, whisk the eggs, fresh milk, melted and slightly cooled unsalted butter, and vanilla extract for 30 seconds, until evenly combined.
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Pour the wet ingredients into the dry ingredients and fold with a spatula only until no dry flour remains. Stop even if a few small lumps remain: the batter should look thick and slightly uneven. Overmixing develops too much structure and makes the muffins tough.
Divide the batter among the 12 muffin cups, filling each about three-quarters full. Keep the portions reasonably even so all the muffins finish baking at the same time.
Bake at 200°C for 18 to 20 minutes, until the tops are golden, feel set, and spring back when gently pressed in the center. Remove the pan as soon as they are done to avoid drying the crumb.
Let the muffins rest in the pan for 5 minutes, then transfer them to a cooling rack. Serve warm or at room temperature, once the crumb has set while remaining soft and moist.
