Introduce yourself to the world of delightful baking with these Milky Muffins. Crafted with love and simplicity, they are the epitome of soft, fluffy goodness. The addition of condensed milk gives them a unique richness, setting them apart from your average cupcakes. Whether you’re an amateur baker or a seasoned pro, this recipe will guide you effortlessly to muffin nirvana.

Ingredients: The Essence of Milky Goodness

Cake Flour: 50g (about 6 tbsp) – This will give our muffins a soft and tender crumb.

Cooking Oil: 45g (approximately 10 tsp) – Helps keep the muffins moist.

Condensed Milk: 30g (around 1.5 tbsp) – The secret ingredient for that milky richness.

Eggs: 4 – Providing structure and moisture.

Sugar: 35g (about 3 tbsp) – Just enough to sweeten without overpowering.

Cornstarch: 5g (1/2 tbsp) – Aids in giving the muffins a soft texture.

Lemon Juice: A few drops – To stabilize the egg whites while beating.

Baking Temperatures: Begin at 125°C (260°F) and finish at 150°C (300°F).

Muffin Pan: A 12-cup standard muffin pan.

Instructions: Crafting Your Milky Delights

Start with Flour: In a spacious mixing bowl, sift your 50 grams of cake flour. This will ensure there are no lumps and will give the muffins a smooth texture.

Oil Preparation: Take a small saucepan and add your 45 ml of cooking oil. Microwave it for two minutes to heat it up.

Mix Flour and Oil: Once your oil is hot, pour it over the sifted flour in your mixing bowl. Combine them thoroughly.

Introduce Condensed Milk: Add 30 ml of condensed milk to your mixture. This will give your muffins their signature milky taste. Mix well to incorporate.

Egg Time: Crack one whole egg into your batter. Mix it in until it’s fully incorporated. For the remaining three eggs, separate the whites from the yolks. Add the yolks to your batter, mixing after each addition.

Whip the Egg Whites: In a clean, grease-free bowl, place your egg whites. Add a few drops of lemon juice. This will stabilize the whites as you beat them. Using an electric mixer on high speed, whip the egg whites until they start forming soft peaks.

Sweeten the Whites: Gradually add your 35 grams of sugar to the beaten egg whites in three parts, beating continuously on medium speed. Once all the sugar is added, turn your mixer to medium-low speed and continue beating until you achieve stiff peaks.

Combine for Fluffiness: Take a third of your whipped egg whites (meringue) and gently fold it into your batter using a spatula. Once incorporated, pour your main batter into the bowl with the remaining meringue. Gently fold until smooth and no streaks remain.

Prepare for Baking: Line your 12-cup muffin pan with cupcake liners. Pour your batter into each cup, filling them about 80% full to allow for rising.

Baking: Place your muffin pan in a preheated oven set at 125°C (260°F). Bake for 45 minutes. After this, increase the temperature to 150°C (300°F) and continue baking for an additional 10 minutes.

Cooling: Once baked to perfection, remove your muffins from the oven. Transfer them onto a wire rack, allowing them to cool down before indulging.