Plain Muffins 2
Butter muffins made using the creaming method, with a finer texture than the basic mixing method.
Ingredients
butter (sliced and softened at room temperature)
133g
powdered sugar (sifted)
146g
salt
2g
whole egg
194g
cake flour (sifted)
243g
baking powder (sifted)
6g
milk
36g
Instructions
1
Cream butter and powdered sugar
Slice the butter and soften it at room temperature, then place it in a mixing bowl. Add the sifted powdered sugar and salt, and beat on low speed until the mixture turns white, increases in volume, and becomes fluffy.
2
Add the eggs
Add the whole eggs to step 1 in batches, mixing until fully absorbed.
3
Add the dry ingredients
Sift the cake flour and baking powder together, then add them to step 2. Beat on low speed until no dry flour remains, then switch to medium speed until smooth. Add the milk and mix into a smooth batter.
4
Bake
Transfer the batter from step 3 into a piping bag and pipe into muffin paper cups until 80% full. Bake in a preheated oven at 190°C top heat / 170°C bottom heat for about 25 minutes, then remove.
