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–+ servings

Vanilla muffins

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Prep Time 10 minutes
Cook Time 20 minutes
Refrigeration 15 minutes
Total Time 45 minutes
Servings: 12
Course: Breakfast, Dessert
Cuisine: American, spanish
Ingredients Method

Ingredients
  

  • 2 eggs , big
  • 3/4 C + 2 tbsp (6.17 oz) (175 gr) granulated white sugar
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract
  • Lemon zest of 1 lemon
  • 1/2 C (4 oz) (120 ml) vegetable oil, soft flavored (sunflower, corn)
  • 1/4 C (2 oz) (60 ml) whole milk
  • 1/4 C (2 oz) (60 ml) olive oil
  • 1 3/4 C (7.40 oz) (210 gr) wheat flour , for pastries type , sifted
  • 1 1/4 tsp (0.30 oz) (8.7 gr) baking powder
  • 1 pinch salt

Method
 

  1. Preheat the oven to 419º F (215º C). Put the cupcake liners in a cupcake pan or mold for 12 cupcakes or muffins.
  2. In a big bowl, beat the eggs along with the sugar using an electric mixer or a hand whisk for 2 to 3 minutes until the mixture gets fluffy and lightens in color.
  3. Beat in the vanilla extract and the lemon zest. Then, add in the oil along with the milk and carefully mix using a rubber spatula until you get a smooth mixture.
  4. Add in the sifted flour, baking powder and salt and mix using the rubber spatula until you get a soft and smooth batter.
  5. Refrigerate the batter for 15 minutes. Once this time has passed, pour the batter into the cupcake liners and pan filling about 3/4 of their capacity. Then sprinkle some granulated white sugar on top of each muffin (do not overdo this).
  6. Bake the muffins at 419º F (215º C) for 20 minutes until they turn slightly golden brown. They are ready!

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