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Instructions:
- Preheat your oven:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
- Mix the dry ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix the wet ingredients:
- In a separate bowl or measuring cup, whisk together the milk, vegetable oil (or melted butter), egg, and vanilla extract.
- Combine the wet and dry ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps in the batter.
- Add mix-ins (if desired):
- Gently fold in any optional mix-ins like chocolate chips, berries, or nuts.
- Fill the muffin tin:
- Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
- Bake:
- Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve:
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Conclusion:
These 2-Minute Muffins are proof that homemade baked goods don’t have to take hours. In just two minutes, you can whip up a batch of muffins that are perfect for a quick breakfast or snack. With their light, fluffy texture and customizable flavors, these muffins are bound to become a staple in your kitchen. Whether you’re craving something sweet or looking for a grab-and-go option, this recipe has you covered!
Extra Tips:
- Make it healthier: Substitute half the flour with whole wheat flour and use honey or maple syrup instead of sugar for a healthier version.
- Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Add a topping: Sprinkle coarse sugar or cinnamon sugar on top of the muffins before baking for a sweet, crunchy finish.
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