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4 cups all-purpose flour
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4 teaspoons baking powder
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4 large eggs
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1¼ cups sugar
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2 teaspoons essence of your choice (vanilla, almond, lemon, etc.)
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2 cups milk
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1 cup vegetable oil (or any neutral cooking oil)
Preparation
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Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease with oil.
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In a large mixing bowl, whisk the eggs and sugar together until well combined and slightly frothy.
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Add in the milk, oil, and essence, and stir until the mixture is smooth.
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Sift in the flour and baking powder, then gently fold the dry ingredients into the wet until just combined.
Be careful not to overmix — a few lumps are okay! -
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
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Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
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Let the muffins cool for 5–10 minutes in the pan, then transfer to a wire rack to cool completely.
Serving and Storage Tips
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Enjoy warm, plain, or spread with butter, jam, or cream cheese.
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For extra flavor, dust with powdered sugar or drizzle with a simple glaze.
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Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
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Freeze extra muffins for up to 2 months — just thaw and reheat before serving.
Variants
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Fruit muffins: Fold in 1–1½ cups of blueberries, raspberries, or chopped apples before baking.
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Chocolate chip muffins: Add 1 cup of chocolate chips to the batter.
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Nutty version: Mix in chopped walnuts, pecans, or almonds for a crunch.
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Spiced twist: Add 1 teaspoon cinnamon or nutmeg to the dry mix for a cozy flavor.
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Lemon poppy seed: Use lemon essence and add 1 tablespoon poppy seeds for a refreshing zing.
FAQ
Q: Can I use self-raising flour instead?
A: Yes — if using self-raising flour, omit the baking powder.
Q: Can I replace the sugar with honey or a sugar substitute?
A: You can use honey (reduce the milk slightly) or a sugar substitute, but it may affect texture and sweetness.
Q: What type of oil works best?
A: Any neutral oil like canola, sunflower, or light olive oil works well.
Q: Can I make these dairy-free?
A: Absolutely! Use plant-based milk like almond, soy, or oat milk.
Q: Can I use this recipe for mini muffins or a loaf?
A: Yes — adjust the baking time. Mini muffins bake in 10–15 minutes, and a loaf will take 35–45 minutes.
