Classic Soft and Fluffy Lactose-Free Muffins with Salted Butter

1.Preheat your oven to 200°C (400°F). Line a 12-cup standard muffin tin with paper liners.

2.In a large mixing bowl, whisk together the self-rising flour and granulated sugar until well combined.

3.In a separate medium bowl, whisk together the lactose-free milk, room temperature egg, and vanilla extract.

4.Pour the slightly cooled melted salted butter into the wet ingredients and whisk until fully incorporated.

5.Pour the wet mixture into the dry ingredients. Use a rubber spatula to gently fold the ingredients together until they are just combined. Do not overmix; a few lumps are desirable for a tender muffin.

6.Divide the batter evenly among the 12 prepared muffin cups, filling each liner about two-thirds full.

7.Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

8.Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.