Fluffy and Delicious Homemade Muffins

Serving: Serve warm with a pat of butter or jam, or enjoy as-is with a cup of coffee or tea.
Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Reheat in the microwave for a few seconds before serving.
Variants
Banana Muffins: Replace 1/2 cup of the milk with mashed ripe banana for a moist, flavorful twist.
Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use a plant-based milk.
Healthy Twist: Swap half of the all-purpose flour with whole wheat flour for added fiber.
FAQ
Q: Can I use a different type of flour?
A: Yes! You can use whole wheat flour, almond flour, or gluten-free flour. Keep in mind that substitutions may slightly alter the texture.

Q: How can I make these muffins less sweet?
A: Reduce the sugar to 1/4 cup or substitute it with a natural sweetener like honey or maple syrup (just be sure to adjust the liquid content).

Q: Can I freeze these muffins?
A: Yes! Once cooled, place muffins in a freezer-safe bag or container and freeze for up to 3 months. Reheat in the microwave for a quick breakfast or snack.

These muffins are a perfect canvas for any flavor combinations you love—whether fruity, nutty, or chocolaty. Enjoy baking!