Sally Lunn Muffins – a delicious recipe with milk, butter, sugar, salt, eggs, yeast. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine milk, 1/2 cup butter, sugar, and salt in a large mixing bowl; stir until butter melts. Let cool to 105u00b0 to 115u00b0. Add eggs, beating well.
2
and stir into milk mixture. Add flour, beating until smooth. Cover and let rise in a warm place (85u00b0), free from drafts, 3 1/2 hours or until doubled in bulk.
3
Beat batter with a wooden spoon until blisters form. Spoon batter into greased muffin pans, filling about one-third full. Cover; let rise in a warm place (85u00b0), free from drafts, 20 minutes or until doubled in bulk.
4
Brush top of each muffin with melted butter. Bake at 400u00b0 for 20 to 25 minutes or until lightly browned. Serve warm.
900
kcal
Calories
39
g
Fat
112
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup milk, scalded, 1/2 cup butter, 1/3 cup sugar, 1 teaspoon salt, and more.
Yes, Sally Lunn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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