Step 1: Prepare Your Baking Tools
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Preheat the oven to 180°C (360°F) or Gas Mark 4.
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Line a 12-cup muffin tray with paper liners or grease with non-stick spray. Set aside.
Step 2: Beat the Eggs
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In a large bowl, whisk the eggs vigorously for about 3 minutes until fluffy and foamy.
Step 3: Add Wet Ingredients
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Slowly whisk in the vegetable oil until combined.
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Add the milk and whisk again until fully incorporated.
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Add sugar and vanilla extract. Whisk until smooth.
Step 4: Add Dry Ingredients
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In another bowl, sift together the flour, baking powder, and salt.
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Gradually add the dry mixture to the wet ingredients.
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Use a spatula or whisk to gently combine until the batter is just smooth. Do not overmix.
Step 5: Optional Add-Ins
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Gently fold in chocolate chips or raisins using a spatula if using.
Step 6: Fill Muffin Tins
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Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
Step 7: Bake
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Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Every oven is different, so keep an eye after the 20-minute mark.
Step 8: Cool and Serve
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Let the muffins cool in the tray for 10 minutes.
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Then transfer them onto a wire rack to cool completely.
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Serve as-is or with a dusting of powdered sugar!
Serving Suggestions
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Enjoy warm with a pat of butter or jam.
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Pair with coffee, milk, or tea for a cozy snack.
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Drizzle with melted chocolate or glaze for a dessert twist.
Cooking Tips
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Don’t overmix the batter; mix just until combined for soft and fluffy muffins.
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Use room temperature eggs and milk for better texture.
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For taller muffin tops, let the batter rest for 10 minutes before baking.
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You can substitute whole milk with almond milk or oat milk for a dairy-free version.
Nutritional Benefits
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Eggs: Provide protein and essential vitamins for energy and brain health.
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Milk: Good source of calcium and vitamin D.
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Raisins: Rich in iron and antioxidants (if using).
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Vegetable oil: Keeps the muffins moist without adding saturated fat.
Dietary Information
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Contains gluten, eggs, and dairy (if using regular milk).
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Can be made dairy-free with plant-based milk alternatives.
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Nut-free as written, unless you choose to add nuts.
