Preheat your oven to 180°C (350°F) and line your muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for your muffins.
In a separate bowl, crack in the eggs and beat them until they’re frothy and slightly pale, filling the air with a fresh, eggy aroma.
Add the milk and melted butter or oil to the eggs, whisking gently to combine everything into a smooth, slightly shiny mixture.
Pour the wet mixture into the bowl with the dry ingredients and gently fold with a spatula until just combined—don’t overmix, as this keeps the muffins tender and light.
Fold in the grated cheese, chopped vegetables, and any optional add-ins, distributing them evenly throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly into the muffin cups, filling each about two-thirds full to allow room for rising.
Bake the muffins in the preheated oven for 20 to 25 minutes, until they’re golden on top and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes—this helps them set and makes removal easier.
Transfer the muffins to a wire rack or plate and serve warm or at room temperature—spread with butter or your favorite toppings for extra flavor.
Enjoy these adaptable muffins, perfect for grabbing on busy mornings or making ahead for the week!
