In a large mixing bowl or using a stand mixer, combine the sugar and oil until well mixed and fluffy.
1 cup granulated sugar, ⅔ cup canola oil
Add the egg and vanilla extract. Continue mixing until combined.
1 large egg, 1 teaspoon(s) pure vanilla extract
Add the dry ingredients and milk, and beat on low speed just until no flour streaks remain.
¾ cup milk
Use a ¼ cup measuring cup to divide the batter evenly among the muffin cavities. Bake for 18-20 or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before removing and transferring to a wire rack to cool completely.
Enjoy warm or at room temperature. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.*For more information, tips, and answers to frequently asked questions, please refer to the post.