How to make
The vanilla muffins are easy to make, but there's one rule that can make or break them: mix the dry and liquid ingredients separately as much as your heart desires, but once mixed, beat only until combined.
All muffins are best when freshly made, but can be wrapped tightly in plastic or stored in an airtight container for a day or two.
Preheat the oven to 360°F (180°C). Line a muffin tin with cupcake liners. Set it aside.
In a medium-sized bowl, sift the flour along with the baking powder and salt. Set it aside.
With a mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until white and fluffy (about 3 minutes).
Scrape down the sides and bottom of the bowl if necessary. On medium speed, beat the eggs one at a time, by beating well after each egg.
Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined.
Add the milk and whisk until combined. Add the other half of the dry ingredients and beat slowly or mix with a spatula just by hand until combined. Don't mix too much - the less you mix, the lighter the muffin mix will be.
Divide the batter evenly among the molds, filling them about 3/4 full. Bake for 15-20 minutes (or 8-10 minutes if making mini muffins) until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Let muffins sit for 10 minutes, then remove the Super Fluffy Homemade Muffins from tin and leave them to cool completely on a wire rack.