Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (180ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a 12 cup standard muffin tin with liners or grease it well with non stick spray. Note: A hot oven is critical for the initial rise.
  2. In a large bowl, whisk together the 250g flour, 150g sugar, 10g baking powder, and 3g salt. Whisk until no lumps remain.
  3. In a separate medium bowl, whisk the 50g egg, 180ml milk, 120ml oil, and 5ml vanilla. Mix until the color is a uniform, pale yellow.
  4. Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold the batter. Stop the moment the last streak of flour disappears. Note: The batter should stay lumpy!
  5. Divide the batter evenly among the 12 muffin cups. Use a scoop for consistency if you have one.
  6. Bake for 5 minutes at 425°F (218°C). This is the burst phase that creates the dome.
  7. Reduce the oven temperature to 375°F (190°C). Bake for the remaining 15 minutes.
  8. Remove from the oven when the tops are mahogany colored and a toothpick inserted into the center comes out clean.