Ingredients:
120g (about 4.2 oz) butter
130g (about 4.6 oz) sugar
3 large eggs
1 tsp vanilla extract (I used a few drops of vanilla extract)
200g (about 1.6 cups) all-purpose flour
1.5 tsp baking powder (I used 1 tsp)
1/4 tsp salt
60ml (about 1/4 cup) milk
Beat the room-temperature butter until creamy, then gradually add the sugar and continue beating on high until the mixture is light and fluffy.
Add the eggs one at a time, mixing for a few minutes after each addition.
Stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt.
On low speed, gradually add the flour mixture and milk in three additions, alternating between them.
Mix well with a spatula.
Preheat the oven to 340–356°F (170–180°C).
Line a muffin tin with paper liners.
Fill the prepared cups more than halfway with batter, distributing it evenly, and bake for 17–20 minutes.
Check doneness with a toothpick—the toothpick should come out clean, without any batter sticking to it.
