Preheat the oven to 190°C (374°F).
Place 12 muffin papers in a muffin pan.
Sift the flour, salt and baking powder into a medium bowl, and set aside.
In bowl of a mixer fitted with paddle attachment, beat butter and sugar, until fluffy.
Add the eggs and vanilla extract and beat until well combined.
Reduce speed to low, and alternate adding parts of the flour mixture and milk to the bowl. Be careful not to over mix.
Divide the batter among the muffin tins.
Bake in the center of the oven for 15 minutes.
Rotate the pan and bake until the muffins are golden, about 10 more minutes.
Remove the pan from the oven, and cool for 5 minutes.
Transfer the muffins onto a wire rack and cool completely.
Store in an air tight container for up to 4 days, or freeze, wrapped in plastic wrap for up to a month.
To make raisin muffins:
Fold 1 cup of raisins into the batter, just before dividing into the tins.
To make chocolate chip muffins:
Fold 1 cup of chocolate chips into the batter, just before dividing into the tins.