Step 1

Preheat the oven to 425ºF with a rack in the center. Grease a 12-cup muffin tin with the softened butter.

Step 2

If your eggs are not at room temperature, place them in a bowl and cover with hot tap water. Let stand for 10 minutes, then remove.

Step 3

Place your milk in the microwave for 1 minute. Remove. It should be roughly 75ºF, but slightly warmer is fine, too. I have also used milk that I’ve left at room temperature for several hours, and that has worked great, but I think you’ll find you’ll get even more loft if you warm the milk slightly. You can do this on the stovetop, too — just heat it until it is warm to the touch.

Step 4

Place the eggs, milk, flour, and salt in a blender and blend to combine, roughly 30 seconds. I use my Vitamix, and I blend at speed You want a smooth batter here, and using a blender ensures your batter will be smooth.

Step 5

Add the melted butter and blend for another 15 to 20 seconds. (Alternatively, whisk by hand: whisk together the eggs, milk, and salt first; add the flour and whisk until combined and smooth; add the butter and whisk again until smooth.)

Step 6

Pour the batter into the prepared muffin tin, aiming to fill each well halfway with the batter. Once you’ve filled each well, divide any remaining batter as evenly as possible among the wells.

Step 7

Transfer to the oven immediately and bake for 20 minutes. Lower the heat to 350ºF and bake for 10 minutes more.

Step 8

Remove, transfer to a serving bowl, and eat immediately! Serve with softened butter on the side.