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Preheat the oven: Start by preheating the oven to 350°F (180°C). Line the muffin tin with cupcake liners and set
aside.
Prepare dry ingredients: In a medium bowl, combine all-purpose flour, baking powder and salt. This step ensures
that your muffins have a uniform texture. Set the dry mixture aside.Beat butter and sugar until fluffy: In a mixer
fitted with the paddle attachment, beat the melted butter and granulated sugar on medium speed. Continue
mixing until the mixture becomes light and fluffy. This should take about 3 minutes. Be sure to scrape the sides
and bottom of the bowl if necessary.
Add eggs and vanilla: With the mixer still running on medium speed, add the eggs one at a time, making sure
each egg is well mixed before adding the next. Next, add the pure vanilla extract and stir until well combined.Mix
dry ingredients and milk: Reduce mixer speed to low and add half of dry ingredients to butter and sugar mixture.
Mix until well combined. Then add the whole milk and stir until everything is incorporated. Finally, add the
remaining half of the dry ingredients and mix gently, either on low speed or by hand. Avoid overmixing; The
result is lighter, fluffier muffins.Fill muffin cups: Divide the batter evenly between the prepared muffin cups, filling
each one about 3/4 full.
Bake perfectly: Bake for 15 to 20 minutes, for mini cupcakes 8 to 10 minutes. To check doneness, insert a
toothpick into the center of a muffin. It should come out clean or just have a few moist crumbs in it.
Cool and enjoy: Let the muffins cool in the tin for about 10 minutes, then remove and let cool completely on a
rack.
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