These muffins have a cakey taste and texture, are easy to bake, and are best eaten the way it is or with cream frosting. This is an easy recipe for vanilla muffins topped with a simple vanilla buttercream frosting. These mini cakes are perfect for any occasion. This recipe will make around 12 large muffins, preheat your oven to 325 degrees Fahrenheit or gas mark 3 then line a cupcake pan with liners you can spray them with nonstick spray and the muffins will come out perfect.
Add butter and sugar to a large mixing bowl and beat them together for about a minute then add the eggs one after the other and mix between each one the mix in the vanilla extract. In a bowl with flour, add baking flour, and mix it in, the baking flour will give these muffins a lighter and fluffier texture.
Sift in the flour mixture to the wet mixture in batches while mixing until the batter is well-formed and no lumps are visible then add in the milk and mix that in. Spoon the batter in the muffin cups to about a third full because they will puff up and fill the remaining tin space. Bake the muffins in 325 degrees Fahrenheit preheated oven for 25 to 30 minutes, once golden brown on top, know they are done.
Remove them from the oven and let them cool for 5 minutes before transferring them to a cooling rack. You can decorate these muffins using buttercream, icing, chocolate ganache, or whatever you like.
- 150g/ 5.3Oz (2/3 Cup) Unsalted Butter
- 150g/ 5.3Oz (2/3 cup) Caster Sugar
- 150g/ 5.3Oz (1 and 1/5 cup) Self-raising flour
- 3 eggs
- 2 tbsp milk
- 1 1/2 tsp vanilla extract
- 1 tsp baking powder