Plain Muffins 3
Butter muffins made with the pastry (rub-in) method yield a fine, dense crumb.
Ingredients
Butter (sliced and softened at room temperature)
137 g
Cake flour (sifted)
196 g
Baking powder (sifted)
2 g
Powdered sugar (sifted)
118 g
Salt (sifted)
2 g
Whole egg
165 g
Milk
40 g
Instructions
1
Cream the butter with the dry ingredients
After slicing the butter and softening it at room temperature, place it in a mixing bowl and stir briefly at low speed. Add the sifted cake flour and baking powder, then mix with a paddle attachment at low speed until the mixture turns pale white, increases in volume, and becomes slightly fluffy.
2
Add the powdered sugar and salt
Sift the powdered sugar and salt together, then add to step 1. Mix at low speed until no dry flour is visible, then switch to medium speed and beat until clear mixing trails appear and the mixture looks fluffy.
3
Add the egg and milk
Add the whole eggs to step 2 in several batches, mixing well after each addition until fully absorbed. Then add the milk and mix until evenly combined into a smooth batter.
4
Bake
Transfer the batter from step 3 into a piping bag and pipe into muffin paper liners until 80% full. Place in a preheated oven and bake at 180°C top heat / 170°C bottom heat for about 30 minutes, then remove and serve.
