Serving: Enjoy these muffins as they are, or serve with butter, jam, or a dollop of whipped cream for an extra treat. Pair with coffee or tea for a cozy snack.
Storage: Store in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 1 month. Reheat in the microwave or oven to restore their fluffy texture.
Variants:
Blueberry Muffins: Add 1 cup of fresh or frozen blueberries for a burst of fruity sweetness.
Lemon Poppy Seed Muffins: Add the zest of 1 lemon and 1 tablespoon of poppy seeds to the batter for a citrusy twist.
Vegan Muffins: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use non-dairy milk and vegan butter.
Gluten-Free Muffins: Use a gluten-free all-purpose flour blend instead of regular flour for a gluten-free version of these fluffy muffins.
FAQ:
Q: How can I make sure my muffins stay fluffy?
A: Be careful not to overmix the batter, as this can result in dense muffins. Mix just until the ingredients are combined, and fold in any add-ins gently.
Q: Can I make these muffins ahead of time?
A: Yes, you can make the batter ahead of time and store it in the fridge for up to 24 hours before baking. Alternatively, bake the muffins and store them in an airtight container.
Q: Can I use a different type of milk?
A: Yes! You can use any milk (dairy or non-dairy) such as almond, oat, or coconut milk. Just keep in mind that the flavor may vary slightly.
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