Crumb envy? Seek the perfect muffin technique, rather than the perfect muffin recipe.
| Remove 2 eggs from the refrigerator |
| Measure 350ml milk into a microwave safe container, add 150g butter cut into cubes, then warm in a microwave oven at medium power for 3 to 4 minutes, or until the butter starts to melt. Stir to melt any remaining lumps and allow to cool. |
| Whisk 200g caster sugar, 500g plain flour, and 5 teaspoons baking powder in a large bowl for 30 seconds or until well combined. Shape a deep well in the centre of the bowl. |
| Whisk eggs into milk and butter, then pour into well. Mix with a spatula until barely combined. Cover and stand for 20 minutes. |
| Meanwhile, preheat oven to 200ºC; line a muffin tray with paper cases. |
| Scoop a dessertspoon of batter into each muffin case. Top with a little inclusion, then top with another scoop of batter. |
| Bake for 20-25 minutes. |
cook in shorts 
I appreciate the link! I always think that technique trumps recipe. Always. =)