4. Combine Wet and Dry
Gently fold the butter and egg mixture into the dry ingredients until just combined. Avoid overmixing—the batter should look slightly lumpy but evenly mixed.
5. Fill Muffin Cups
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. This allows the muffins to rise beautifully without spilling over.
6. Bake
Bake for 20–25 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Tips & Notes
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For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking blend. The muffins will remain tender and light.
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These muffins are perfect warm or at room temperature, and they can be stored in an airtight container for several days.