White Muffins are one of my favorite kinds of muffins. They are simple, easy to make but have a light, fluffy texture and melt in your mouth so beautifully. Plus, with the same muffin batter, you can create hundreds different kinds of muffins, I tried out several ingredients and they all worked well. I recommend juicy fruits such as berries (strawberries, blueberries, raspberries, etc.) or , nuts (walnuts, pecans, oats, etc) and wet ingredients (in this case yogurt is the best). But if you want your muffins to be more nutritional, carrots, bananas or pumpkins may become great choices.
Ingredients (for 12 muffins)
2 large eggs
1 3/4 cups (175 grams) sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
140 grams granulated white sugar, divided
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
1/8 teaspoon cream of tartar
30-40 grams raw raisins
Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners
While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 mins)
In a mixing bowl sift (or whisk) together the flour, baking powder and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (1-2 mins). Add 100 grams of sugar and beat until light and fluffy (2-3 mins). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition, beat in the vanilla extract. Then, with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining sugar and continue to beat until stiff peaks form.With a rubber spatula gently fold a little of the whites into the batter to lighten in, and then fold in the remaining whites until combined. Stir in the raisins. Do not over mix the batter or it will deflate.
Evenly fill the 12 muffin cups with the batter and bake for about 18 – 20 minutes or until nicely browned and a toothpick inserted into a muffin comes out clean. Remove from oven and place on a wire rack to cool completely.
❤ Trang Quynh