These homemade muffins are light, fluffy, and perfectly balanced in sweetness. Made with simple pantry ingredients and a touch of vanilla, they’re ideal for breakfast, tea time, or a quick snack. Cherries on top are optional but add a lovely finish.
- Serves: 12 People
- Prep Time: 20 minutes
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- 210 g Milk (room temperature)
- 8 g Lemon juice or vinegar
- 360 g All-purpose flour
- 160 g Caster sugar
- 1 pinch Salt
- 3 Eggs
- 80 g Vegetable oil
- 40 g Butter (melted)
- 0.5 tsp Baking powder
- 2.5 tsp Baking soda
- 1 tsp Vanilla essence
- Cherries (optional, for topping)
For Dressing
Nutritional Information
-
Calories
230 kcal -
Protein
5 g -
Fat
10 g -
Carbohydrates
30 g
Procedure
-
10 minutesMark As Complete
Prepare buttermilk
Mix lemon juice or vinegar into the milk and set aside for 10 minutes.
-
5 minutesMark As Complete
Mix dry ingredients
In a large bowl, combine flour, caster sugar, salt, baking soda, and baking powder.
-
5 minutesMark As Complete
Add wet ingredients
Add eggs, melted butter, oil, vanilla essence, and prepared milk mixture. Mix gently until just combined.
-
15 minutesMark As Complete
Rest the batter
Let the batter rest for 15 minutes while preheating the oven to 185°C.
-
5 minutesMark As Complete
Fill muffin cases
Scoop the batter into greased muffin cases. Top with cherries if using.
-
15–20 minutesMark As Complete
Bake
Bake on the middle shelf at 185°C until golden and a skewer comes out clean.
-
10 minutesMark As Complete
Cool and serve
Remove from oven, cool slightly, and enjoy warm or at room temperature.
