Note: If using unsalted butter, add an extra 1/4 tsp. salt.

Beat the butter until light and fluffy, gradually adding sugar. Add eggs, one at a time, beating well after each addition.

Mix and sift flour, baking powder, and salt, add alternately with milk to the first mixture. Stir in flavoring (do not beat).

Pour into greased or paper-lined cupcake pan, filling each cup until 2/3 full. Bake for 18-20 minutes in hot oven, or until tops are golden brown and a wooden pick inserted in center comes out clean. Do not open oven to test until at least 15 minutes have passed or muffins may fall.

Lighter muffins can be made by separating the whites and yolks and beating them separately, then gently folding into the batter.

Servings: 12