Rose's Muffins
Simple and classic butter muffins, perfect for breakfast or a snack. They are lightly sweet and tender, with a golden top.
Ingredients
- 59.1 ml butter melt and set aside
- 473 ml Flour
- 78.9 ml Sugar
- 1 baking powder
- 0.5 salt
- 1 egg
- 237 ml milk
Nutrition (per serving, estimated)
Estimated based off 7 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 53.6 mg
- Iron: 1.09 mg
- Magnesium: 7.52 mg
- Phosphorus: 59 mg
- Potassium: 57.9 mg
- Zinc: 0.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml Flour
- 78.9 ml Sugar
- 1 baking powder
- 0.5 salt
- 1 egg
- 237 ml milk
Prepare
- 59.1 ml butter, melt and set aside
Let's Cook
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Step 1.
Melt 1/4 cup butter and set aside to cool slightly.
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Step 2.
In a large bowl, whisk together 2 cups flour, 1/3 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
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Step 3.
In a separate small bowl, beat 1 egg, then stir in 1 cup milk until combined.
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Step 4.
Pour the egg-milk mixture and the melted butter into the dry ingredients. Stir with a spoon or spatula until just combined—about 25 strokes. The batter should be lumpy; do not overmix.
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Step 5.
Grease a muffin pan or line with paper liners. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
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Step 6.
Bake at 375°F (190°C) for 15–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.