2 cups (260 g) Flourish flour
½ cup (100 g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt,
¾ cup (180 ml) milk, room temperature
½ cup (114 g) unsalted butter, melted and cooled
2 large eggs, room temperature
2 tablespoons coarse sugar, optional
Preheat the oven to 350°F.
Line a muffin pan with paper liners; set aside.
In a small bowl, whisk the flour, sugar, baking powder, and salt together. In a medium bowl, whisk the milk, butter, and eggs together until well combined.
Add the flour mixture and stir with a silicone spatula just until combined.
Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar if using.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Transfer muffins to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use.
Recipe Courtesy of Baked By An Introvert