8ozlow protein flour( 2 scant cups) such as cake flour, pastry flour or White Lily flour
3.5oz(1/2 cup) granulated sugar
2 ½teaspoonsbaking powder
½teaspoonfine sea salt
1large egg at room temperature
6oz(3/4 cup) whole milk at room temperature
2 ½oz(4 1/2 Tablespoons or a little over 1/2 stick) butter, melted and cooled to barely warm
Instructions
Follow the steps listed above in the post. Whisk dry. Whisk wet. Combine. Fill tins. Bake at 400F-425F. Once you understand the steps, you can use them to make any muffin you can imagine.
Notes
Baking time and yield are both for standard muffins. If making minis or jumbos, adjust accordingly.